Sweet Potato Tacos, Corn on the Cob w/ Cashew Cheese Avocado Sauce

August 18, 2015


During my college days, and really until I was like 28,  the best part of getting home from a late night out was stopping by Taco Bueno (Texas thing for those that have never heard of it) and loading up on tacos, muchacos and burritos. Late night grubbin' was always the last stop after dancing all night, it was just the thing to do. I mean, after a few drinks, food ALWAYS sounds like a good idea, right?! The next morning... not so much...

Since those days have long past, I don't really eat a lot of fast food grub nor do I have late night, 2am splurges (oh the joy of being an adult), but my taco days are still very much present! But... the thing is, it's really hard to find good, HEALTHY, tacos.  I emphasize the HEALTHY part since I don't want tacos that are loaded with soy or faux meat. Sometimes too much of the fake junk wrecks havoc on your body (more to come on this at a later date) and even though there are some fast food joints that serve the plant-based version,  I still don't think they are the healthiest for you.  White flour tortilla, beans that may be plant friendly, but are loaded with a bunch of  junk, veggies that aren't the freshest... you get my point. But a few times here and there is ok( balance beauties, balance), but I seriously could eat tacos every day.. .so the healthier the better!

So I tend to play around in the kitchen and come up with different taco concoctions, and this is where these Sweet Potato Tacos came to life. The best part about these babies is that anyone will enjoy them, even you meat eaters! 

Now, if you don't know this about me I am obsessed with the following food: avocados, cashew cheese, hummus, pizza and (duh) tacos! If I had a last meal, it would consist of all of these things! Oh, plus bubbly.. can't forget the champagne! So my next taco creation will probably involve hummus... stay tuned!

Back on point... so these Sweet Potato Tacos came to life when I was hungry and looking for something to eat and had very little to work with. (single girl probs)  But I managed to piece together an incredible, nutritious meal that took 30 minutes start to finish.  And the cashew cheese avocado sauce is probably the best thing to happen to my food in awhile... I literally was licking the bowl I made it in!



2 sweet potatoes (cubed)

2 tbsp. olive oil

Chili powder (to taste)

Paprika (to taste)

Cinnamon (to taste)

1 cup cooked black beans

1/2 onion (chopped)

4 corn or flour tortillas

Salsa- optional


Cashew Cheese Avocado Sauce:

1 avocado

Juice of 1 lime

Salt and Pepper to taste

1 cup cashews (soaked in water for at least 15 minutes)

1/2 cup of nutritional yeast

1/4 cup water


  1. Preheat oven to 450
  2. In a bowl toss sweet potato cubes with 1 tbsp. of oil, chili powder, paprika, cinnamon, salt and pepper. Spread in one layer on a baking sheet. Bake for 20 minutes ­ or until golden brown. Remove and set aside
  3. In a blender (I used a Nutri Bullet) start by blending the cashews ( drain them first) with the nutritional yeast and water. Then add in the avocado, lime juice and salt/pepper. I added 1 tsp of sriracha - totally optional, but I like a little spice!
  4. Heat a skillet over medium high heat. Add in olive oil (1 tbsp.) with chopped onions. Sauté until softened (3 minutes). Then place black beans and heat thoroughly.
  5. Assemble tacos in tortilla (heat tortilla in a skillet over low heat) with black beans/onion mixture, sweet potatoes, and top with cashew cheese avocado sauce and salsa.
  6. Serve and Enjoy!


On the side, I roasted corn on the cob and drizzled the Cashew Cheese Avocado Sauce on top, with a dash of chili powder and paprika! It was amazing!

Roasted Corn on the Cob with Cashew Cheese Avocado Sauce

  1. Top this dish off with Roasted Corn on the Cob:
  2. Shuck four ears of corn  (removing all the silk)
  3. Spread on 1 tbsp. of earth balance butter ( to keep it plant-based) and wrap in tin foil
  4. Bake at 450 for 20 minutes. (I baked the sweet potatoes and corn together)
  5. Remove and cool.
  6. Sprinkle with chili powder, paprika and drizzle with Cashew Cheese Avocado Sauce
  7. Serve and Enjoy!


 I want to hear from you! Tell me what your favorite taco concoctions are.

xxo, Stacie 



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