{guest post} Sweet Potato Tacos

Happy Monday my dears!
I'm en route back from Chicago (updates & pics to come...the wedding was incredible. Such a blessing to spend time surrounded by my favorite people & so much love!)

I am very happy to welcome a special guest today, Jenn. 
She is an inspiration to me with her focus on healthy foods. Many of you know, I've been vegetarian for almost 6 months now & I try my hardest to be vegan and gluten free as well.
Jenn's here sharing an incredible recipe, which I have tried and LOVE.

Welcome Jenn!


Aloha Everyone! 
 My name is Jenn and I am the author behind Jenn's Adventureswhich is mostly a healthy living blog sprinkled with my life adventures! I'm a Maui Girl who recently relocated to Seattle due to a family medical emergency. You can read more about that (and me!) here and here. I was beyond excited when Mae asked me to guest post, and I am thrilled to chat with you all today! Mae is a woman after my own heart ~ I have a passion for both law and fashion, so I am certain we would be besties in "real life" =) I have always been a foodie, and am known for taking pictures of good eats, and since Mae follows me on Instagram she gets to see it all first hand! It usually ends up on my blog sooner or later and today I'm going to share with you one of my latest favorites!

Sweet Potato Tacos 
(vegan, gluten free, soy free) 
Yields 10 - 12 tacos (or more, we had lots of left overs!) 

1 - 2 sweet potatoes 
1 cup black beans 
1 large red bell pepper (sliced) 
1 medium red onion (sliced) 
2 garlic cloves (minced) 
1 teaspoon chili powder 
1 teaspoon turmeric 
1 teaspoon pepper 
1 teaspoon Himalayan salt 
pinch of cayenne 
1 avocado 
1/2 lemon (juice + zest) 
2 tablespoons oil of choice (I used extra virgin olive oil) 
1 healthy handful cilantro 

1) Boil the sweet potato until soft. Remove skin and cut into cubes OR mash/puree. 
2) Soak and boil the black beans until soft. 
3) Preheat oven to 375° F and line a large baking sheet with parchment paper. In a large bowl, whisk the dry ingredients then add the wet ingredients to the dry ones. Throw in all your veggies and toss everything together until all is evenly coated. Cook for about 25 minutes. When there is about 10 minutes left, add in your tortillas to soften. 
4) Serve immediately - Garnish with cilantro and a couple slices of avocado. I make sure to always have a bag or two of Daiya [day-ah] on hand, and if you're wondering where the sour cream is, try adding some SoDelicious plain yogurt!  

What do you think!? 
Would you enjoy this recipe? 
I hope so! 
Click for more recipes!
Mahalo nui loa ~ Thank you so much Mae for having me today! Life is an adventure–and I’d like to welcome you all to mine! I hope you all stop by an endure my never a dull moment life in healthy living, travel, and love adventures!

What is one thing you could change today to make your eating habits healthier? 
Connect with me on Facebook and Twitter, too!

How awesome is Jenn?!
I'm always looking to her for amazing recipes
So appreciative that she was here with you all today
When you try any of her recipes be sure to send us both a pic!

see y'all tomorrow,


Marta said...

OMG, I want to taste it!! It looks so yummi :D

Jessica Rowe {The Aestate} said...

Those look AMAZING! So happy to have found your gorgeous blog!!

Jenn╩╗s Adventure╩╗s said...

Thank you so much for having me Mae!

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