Roasted sweet potatoes get sweet and caramelized at the edges, and a little smoky spice makes them taste like taco night. Black beans make it filling, and a quick lime and onion topping keeps it bright. Pile on the microgreens: celery micros taste like a crisp, grassy celery, and the Fresh Mix brings crunch and a little radish bite.

Storage: Keep sweet potatoes in a cool, dark, dry spot, not the fridge, which makes them hard in the center. They keep several weeks.

Serves 4 · 40 minutes

Ingredients

  • 1 1/2 pounds sweet potatoes (2–3 medium)
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon salt, divided
  • 1 onion, divided
  • 2 cloves garlic, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 limes
  • 8 small corn or flour tortillas
  • To top: celery microgreens and Fresh Mix, a few leaves of lettuce mix, avocado, hot sauce, and sour cream or a cashew crema

Directions

  1. Roast the sweet potatoes. Heat the oven to 425°F. Scrub the sweet potatoes (no need to peel) and cut them into 3/4-inch cubes. Toss on a sheet pan with 1 1/2 tablespoons oil, the chili powder, cumin, smoked paprika and 1/2 teaspoon salt. Roast 25–30 minutes, stirring once, until browned at the edges and tender.
  2. Make the quick onion topping. Finely chop about a quarter of the onion. Put it in a small bowl with the juice of 1 lime and a pinch of salt. Let it sit while everything cooks, and it will turn mellow and slightly pink.
  3. Warm the beans. Chop the rest of the onion. Cook it in the remaining 1/2 tablespoon oil in a skillet over medium heat until soft, about 6 minutes. Add the garlic for 1 minute, then the beans, the remaining 1/4 teaspoon salt and a splash of water. Mash about a third of the beans with a fork and simmer 2–3 minutes.
  4. Warm the tortillas. Heat them one at a time in a dry skillet, about 30 seconds a side, or wrap the stack in foil and warm in the oven for the last 5 minutes.
  5. Build the tacos. Spoon in beans and sweet potatoes. Top with the lime onions, a big pinch of microgreens and whatever else you like. Serve with lime wedges.

Make it a bowl: Skip the tortillas and serve everything over rice or a bed of the lettuce mix.

Keeps: Store the roasted sweet potatoes and beans separately in the fridge for up to 4 days. Add the microgreens fresh.