Sweet Potato and Kale Tacos with Tahini Sauce

Ingredients

• 2 medium sweet potatoes
• 4 cups kale
• 8 pieces corn tortillas
• 1 cup tahini
• 2 juiced lime
• 2 cloves garlic
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons water

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Peel and dice the sweet potatoes into 1-inch cubes. Toss them in a bowl with 1 tablespoon of olive oil, cumin, smoked paprika, salt, and black pepper.

3. 3

   Spread the seasoned sweet potatoes on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.

4. 4

   While the sweet potatoes are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

5. 5

   Add the chopped kale to the skillet and sauté for 5-7 minutes, or until wilted and tender. Season with a pinch of salt and pepper. Remove from heat.

6. 6

   In a small bowl, whisk together tahini, lime juice, and water to create a smooth sauce. Adjust the consistency with more water if needed.

7. 7

   Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.

8. 8

   To assemble the tacos, place a generous scoop of roasted sweet potatoes and sautéed kale on each tortilla.

9. 9

   Drizzle the tahini sauce over the filling, and add any additional toppings like avocado slices or fresh cilantro if desired.

10. 10

    Serve the tacos immediately and enjoy your nutritious meal!