In the Kitchen: Roasted Sweet Potato & Veggie Tacos

Warm weather is a great excuse to pretend like you live in a place where it's this toasty and sunny all year round. And what better way to play the role than with food? This recipe is extremely easy and puts a vegetarian twist on the simple taco.

With just a few simple steps, you have a delicious, quick and pretty healthy meal that is perfect for just one or for many!

What you need:

1 Red Bell Pepper

1 Sweet Potato

1 Red onion

1 Yellow Zucchini 

2 Tbs Extra Virgin Olive Oil

1/4 tsp Chili Powder

1/2 tsp Cumin

Whole Wheat Tortillas

The Plan:

Preheat oven to 350 degrees. Cube sweet potato and zucchini. Chop Red Pepper and onion. Coat with olive oil, add spices, toss together and spread onto a baking sheet. Bake for 20 minutes or until tender. From there, wrap up your veggies in a tortilla. Add lettuce, advocado, and salsa to taste. This will make about 6 small tacos. 

A few tips:

I took 2 tablespoons of non-fat greek yogurt and mixed in a couple dashes of cumin and spread it on the tortilla before assembling the rest of the taco. It's a great non-fat sour cream substitute. For a warm and toasted tortilla place one in a hot oiled pan for 10 seconds then flip for another 10. For a thirst-quenching treat, pair these tacos with La Paloma or a Michelada.