Happy #MeatlessMonday everyone! This recipe was created to celebrate my love of sweet potatoes! You will not miss the meat at all in these vegan, gluten free Sweet Potato Tacos with Cilantro Pistachio Pesto. There’s so much great flavor & plenty of healthy ingredients to keep you well satisfied.
I’ve teamed with up North Carolina Sweet Potatoes to create this recipe & I’m proud to be an ambassador to spread the word about this superfood ingredient.
I always have sweet potatoes on hand. Typically I prep and slice up a few at a time. I like to have them at the ready in my fridge. When prepped this way, they last about a week in the fridge and you can bake them when you are ready to eat them. Store your prepped sweet potatoes in airtight bags.
At MM we prefer to use all natural, seasonal ingredients for recipes…the great thing about sweet potatoes is that they are versatile (use them in sweet and savory recipes) they are a vitamin A powerhouse and are available all year round. Easily found in any food market. I’ve used sweet potatoes in cookies, soups, salads, casseroles and pies. Their flavor can be adapted into so many delicious recipes, the skies the limit! Think beyond just baking them!
Here’s the recipe for this out of this world taco recipe. Enjoy!
Here are some more sweet potato recipes to try…. (we go way beyond the standard baked potato with these delicious bites!)
This post is in collaboration with North Carolina Sweet Potatoes. All thoughts and opinions are that of MarlaMeridith.com. For sponsored post content please contact us.