Shreya Agrawal
Staff reporter Shreya Agrawal puts a vegetarian spin on tacos. This taco recipe is perfect to experience new and fresh flavors.
A more veggie-centered take on tacos, this is the perfect recipe to both satisfy your taco cravings and experience new and fresh flavors.
Ingredients:
Tacos:
Siete Tacos (I use these)
Guacamole:
¼ large red onion (finely diced)
1 garlic clove (finely minced)
2 avocados
Salt to taste
Dash of black pepper
The juice of ½ lime
Sweet Potato and Butternut Squash:
2 orange sweet potatoes (peeled and cubed)
1 butternut squash (peeled and cubed)
1 tbsp coconut or avocado oil
2 tsp paprika
1.5 tsp smoked paprika
Salt to taste
To top:
½ cup of lettuce (finely chopped)
Instructions:
Preheat your oven to 375 degrees Fahrenheit
Toss the sweet potato and butternut squash cubes with oil and spices
Put on a parchment lined baking sheet and bake for 25 – 30 min or until tender and caramelized (make sure to flip after 10 to 15 min)
Meanwhile, prepare the guacamole by mashing the avocados and adding onion, garlic, lime juice, and spices.
Once the squash and sweet potatoes are cooked, lower the oven temp to 325 or 350 and bake the tacos for 2 min
Fill the tacos with chopped lettuce, guacamole, and the squash and sweet potato cubes. Enjoy!