Sweet Potato and Mushroom Tacos with Creamy Avocado Dressing

Healthy ingredients make easy, light and refreshing lunch.


Prep Time: 15 mins
Cook Time: 40 mins
Makes : 6


  • 6 corn tortillas
  • 1 large sweet potato, cubed
  • 1/2 teaspoon chili powder
  • 2 cups sliced mushrooms
  • 1 tablespoon dairy-free butter
  • 1 avocado
  • 1 teaspoon lemon juice
  • 1 teaspoon mustard powder
  • 1 garlic clove, crashed
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasonings
  • 1/2 cup oat milk
  • fresh parsley, to taste
  • salt and pepper, to taste
  • 1 cup baby spinach
  • 1 cup sliced purple cabbage
  • green and red chili peppers, for serving
  • more fresh parsley, for serving


  1. Preheat oven to 180°C and line a baking tray with parchment paper. Toss sweet potato cubes with oil and chili, arrange on the baking tray and bake for 20-25 minutes until tender. Take out from the oven and set aside.
  2. In a frying pan melt butter over medium heat. Add mushrooms and cook 10-15 minutes until golden brown.
  3. Make the avocado dressing. Place avocado, lemon juice, mustard powder, garlic, onion powder, Italian seasonings, milk, parsley, salt and pepper into a blender. Process until smooth and creamy. You can add more milk if needed.
  4. Assemble your tacos. Warm the tortillas and place baby spinach in the bottom. Add roasted sweet potatoes, mushrooms and cabbage. Drizzle with avocado dressing. Top with chili peppers and parsley. Serve immediately and enjoy!

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