Miso-Maple Sweet Potato Tacos with Coconut-Cilantro Sauce

Hear ye, hear ye. Have I mentioned I'm doing my annual yeast-free-candida-alkalizing cleanse? This means I am banned from eating anything animal, (eggs, meat, dairy) sugar (white rice, pasta, bread, white potatoes, fruit, desserts) caffeine (coffee, black and green tea) alcohol, or yeasty (any bread) and I am filling my body chock full of beans, legumes, vegetables, good fats, steel cut oatmeal, brown rice, quinoa, green juices, and sprouted grains (Ezekiel tortillas and english muffins) for TWO months. Sound horrible? It kind of was the first time I did it -notevengonnalie- but this is the fourth or fifth time around and I've built up an arsenal of recipes and food sources to get me through this--no sweat. Yes, I'm pregnant and doing this because I've been given the okay by my doctor. The reasoning goes something like this:

As long as you're getting the calories and nutrients your body needs, cutting out processed foods and sugar never did anybody wrong. 

Amen. Oh, and I'm not really denying myself either. Pregnant women are notorious for getting cravings, but once you start eating this way those all but disappear, so don't feel too bad for me. If you put a piece of chocolate cake in front of me would I still want it? Of course, but I wouldn't have to have it. That's basically how it is. The other night I wanted pizza something fierce but I got over it and the  other 20-plus days I've been doing this, it's been fine.



Anyway, since we are on said cleanse, I made these nifty little roasted sweet potato and onion tacos the other night for dinner. This wouldn't normally be my first choice except these are special since they come served with coconut milk sauce spiked with lime, basil, scallions, cilantro, and topped with some creamy avocado. Oh, and the potato onion mixture is roasted with this quick miso-maple glaze. Um, so I might have cheated a hair on the cleanse and not omitted the maple syrup. No judging. It was my first kitchen cheat. So, yeah, theres a lot going on in this little taco. And the result? The family loved them. Sure you have to make the glaze, sauce, and chop the potatoes, but everything comes together super fast and easily.

Miso-Maple Sweet Potato Tacos with Coconut-Cilantro Sauce
adapted from Love and Lemons

Serves 3 to 4

Glazed Sweet Potato Filling
2 tablespoons white miso paste
2 tablespoons maple syrup
2 tablespoons rice wine vinegar
2 medium sweet potatoes, unpeeled and chopped into small cubes
1 small red onion, chopped
Olive oil

Taco Fixings
Corn tortillas, 2 to 3 per person ( I used Ezekiel sprouted grain tortillas)
Avocado, sliced
Sprouts (we used big sunflower sprouts)
Cilantro
Chopped scallions
Toasted pepitas

Heat oven to 400°F. Whisk the miso paste, maple syrup, and vinegar together in a small bowl. Spread sweet potatoes and onions in a single layer on a baking sheet (you might need 2 baking sheets). Drizzle with a little olive oil, and then liberally brush the glaze over the vegetables.

Bake in a 400 degree oven for 20 to 30 minutes. The time will vary depending on the heat of your oven and the size of your sweet potato cubes. The onions will likely be done first so be sure to watch and take them out when they're nicely browned but not burnt. When the sweet potatoes are finished, remove from the oven, taste and add another brushing of glaze if you wish.

Serve on warm corn tortillas with cilantro-coconut sauce (see below) and fixings such as avocado, sprouts, cilantro, and pepitas.

Cilantro-Coconut Sauce
1/2 cup light coconut milk
1/4 cup cilantro leaves
1/4 cup basil leaves
1 scallion, green and white parts, chopped
1/4 cup toasted pepitas (pumpkin seeds) ( I used raw cashews)
1 lime, zested and juiced
1 small garlic clove
Splash of Sriracha hot sauce (optional)
Pinch of sugar (optional)
Salt and freshly-ground black pepper, to taste

In a food processor or blender, pulse all ingredients together until just combined. Serve alongside the tacos.