Sweet Potato Portobello Tacos
Cuisine: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
Spiced portobello mushrooms, with baked sweet potato, cashew sour cream and mango salsa on a warm corn tortilla.
  • 1 sweet potato
  • 2 portobello mushrooms
  • ½ yellow onion
  • 1 Tbsp chilli powder
  • ½ tsp cumin
  • Mango Salsa
  • 1 Cup chopped tomatoes
  • 1 large chopped mango (Approximately 1 cup)
  • 1 Cup black beans
  • Juice of ½ lime
  • ¼ cup chopped cilantro
  • Cashew Cream
  • 1 Cup Cashews (best soaked for about 4 hours)*
  • ½ Cup Water
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Lemon
  • Corn Tortillas
  • Avocado
  • Cilantro
  • Lime
  1. Before hand: Soak cashews in water.
  2. Preheat oven to 400 F. Chop sweet potato into cubes and bake on parchment paper for 30-35 minutes.
  3. While the sweet potatoes are baking make the cashew cream. Drain the cashews and add them to a high speed blender with the water and apple cider vinegar. Blend until smooth. You will have to scrape down the sides and re-blend as needed.
  4. To make the mango salsa chop all the vegetables and mix in a bowl. Drain and rinse the black beans and add them. Juice the lime and mix with the cilantro.
  5. Lastly, chop the onion. Add it to a pan with a little bit of water or vegetable broth. Fry for about 5 minutes then add the chopped portobello, chilli powder and cumin. Cook until mushrooms are soft and pan is fragrant.
  6. To assemble the tacos, heat up your tortillas, top with the sweet potato, spicy mushrooms, mango salsa and sour cream. Garnish with avocado, cilantro and a squeeze of lime!
*Shortcut - soak for 30 minutes - 1 hour in boiling water
** This will make extra cashew cream, see post for other recipes to use it!
Recipe by Plentyfull Vegan at https://www.plentyfullvegan.com/sweet-potato-portobello-tacos/