Dear Vegan Maple Bacon Sweet Potato Tacos with a Spicy Cream Sauce,
I’m sorry I wasn’t able to think of a shorter, more succinct name for you. It wasn’t because I don’t love you (I do!), and it wasn’t because you weren’t insanely delicious (you were!). It’s just that you have so many wonderful ingredients and I wanted to include them all in your name!
Okay, the sappy love letter portion of this post is over. Can you believe it’s Monday again already? I can’t. I hope you all had a wonderful weekend! We had some crazy weather here in CO (a tornado in the mountains? WTF!?) but I still found time to get outside and enjoy the sunshine. Saturday we did a crazy mountain bike ride. I looked very cute:
Well, at least I did when this picture was taken, before we started. 4 hours, 15 miles, 2,000 feet of elevation (gained and then lost!) and at least 1,500 calories burned later, I was a hot sweaty mess. Also it was raining so I kind of looked like a cat that just got a bath.
This was the loop we rode:
It was described in our guidebook as “Moderate”, which was a big huge lie. Any ride that gives me the dry heaves is *not* moderate! I didn’t actually shed any tears, but I did fall three times and lost a little bit of skin. I’m pretty sure there was also some internal bleeding but I toughed it out. #plantstrong Mostly I was pissed that the ride took so long we didn’t have time to stop off at The Bucksnort for a beer!
And I made up for it by lying on the couch yesterday drinking wine and binge-watching Orange Is The New Black. Speaking of which, it really seems like this season is off to a slow start, doesn’t it?
So, about those Maple Bacon Sweet Potato Tacos with a Spicy Cream Sauce you came here to see…
The sweet potatoes are baked with cumin, maple syrup and a little bit of salt & pepper. The kale is water sauteed with just a touch of the maple syrup, and then the whole thing gets sprinkled with coconut bacon. If that sounds like it’s too sweet, just wait until you taste the spicy cashew cream sauce!
I love the sweet n’ spicy combo. And tacos in general, because I get to eat them with my hands.
I have very simple tastes.
- 1 large sweet potato, washed and diced
- 1 teaspoon cumin
- S&P to taste
- 3 tablespoons maple syrup, separated
- 1 bunch kale, washed, de-stemmed, and torn into bite-sized pieces
- 6 corn tortillas, taco-sized
- 1/4 cup coconut bacon
- 1/4 cup cashews, soaked in cool water for 30-60 minutes
- 1/4 cup nondairy unsweetened milk (I used almond)
- 1 chipotle pepper in adobo sauce
- Mix the potatoes with cumin, S&P and 2 tablespoons of maple syrup, then spread out on a baking sheet. Bake at 400 for 30 minutes, flipping once.
- Water saute the kale. When it's almost done, stir in 1 tablespoon of maple syrup and a pinch of S&P.
- Add the cashews and about half the nondairy milk to a small blender pulse until smooth. Add the additional milk as needed. Chop the pepper and add to the blender, continuing to pulse. It's okay to have some pepper chunks (if you'd like) but you don't want any cashew chunks! Taste the sauce and add additional milk, peppers and salt as needed.
- Separate the potato mixture into the 6 corn tortillas and top with the kale. Sprinkle with the coconut bacon and then top with the cream sauce.
- This is *not* the time to skimp and use that fake maple syrup. Shell out for the real stuff and you'll be glad you did!