This colorful breakfast is a slightly sweet, slightly spicy mix up to what is probably your go-to breakfast.
The colors are so pretty! And this dish is super simple to make, especially if you bake the beets and sweet potatoes ahead of time. I love batch prep! Or you can even make them as a side to have with dinner and use some of the leftovers to make these tacos.
The recipe is made with corn tortillas, that's what we had. You can make a grain-free version with your favorite cassava or almond flour tortillas - or with whatever your go-to is.
These aren't just breakfast tacos! They are any time tacos. You could have them just like this for lunch or dinner or add in a protein of choice to make them even more filling. To mix up the texture you could add in some almond slices or jicama.
I hope that you love these tacos and find them a happy add to your breakfast and day like I did.
PrintBeet + Sweet Potato Breakfast Tacos
A colorful and veggie-filled breakfast that's a little sweet and a little savory.
Ingredients
- 2 Sweet Potatoes
- 3 Beets
- Sea Salt
- Olive Oil
- Corn Tortillas
- Buffalo Sauce
Instructions
Cut the vegetables into bite-size pieces and place them on a baking sheet that’s covered with foil or parchment paper. Drizzle the vegetables with olive oil and sprinkle with sea salt. You just want enough olive oil to lightly coat the beets and sweet potatoes, then mix by hand or with a utensil of your choice to evenly coat them.
Spread the vegetables evenly across the pan and bake at 425 for about 20 minutes.
Heat a pan on medium and warm the corn tortillas or lightly toast them if you like, flipping when about halfway done.
Add the beets and potatoes to the tortillas and drizzle with buffalo sauce. Sprinkle lightly with more salt to taste.
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