Crispy Roasted Potato and Carrot Tacos
Experience the vibrant flavors of crispy roasted potatoes and sweet carrots, wrapped in warm corn tortillas. Topped with fresh greens and a rich, creamy peanut sauce, these tacos offer a perfect balance of textures and tastes for a satisfying and healthy plant-based meal. Ideal for weeknight dinners or a fun gathering!
ingredients
- 2 cups small potatoes, diced
- 2 cups carrots, peeled and sliced
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 8 corn tortillas
- 1 cup fresh greens (like arugula or spinach)
- 1/2 cup peanut butter
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon maple syrup
- 1 tablespoon lime juice
- 1 tablespoon water (more if needed)
steps
- 1.
Preheat your oven to 425°F (220°C).
- 2.
In a large bowl, combine diced potatoes and sliced carrots.
- 3.
Drizzle with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss until evenly coated.
- 4.
Spread the vegetables on a baking sheet in a single layer and roast for 25-30 minutes, or until crispy and golden brown, stirring halfway through.
- 5.
While the vegetables roast, prepare the peanut sauce by whisking together peanut butter, soy sauce, maple syrup, lime juice, and water in a bowl until smooth. Adjust the consistency with more water if needed.
- 6.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side or until pliable.
- 7.
Assemble the tacos by placing a generous amount of roasted potatoes and carrots in each tortilla.
- 8.
Top with fresh greens and drizzle with the creamy peanut sauce.
- 9.
Serve immediately, and enjoy your crispy roasted potato and carrot tacos!
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