Nooch Encrusted Sweet Potato Tacos with Black Beans, Kale, and Avocado


Once you start to eat nooch (nutritional yeast) you start to crave it like plants crave the sun. It starts small, maybe sprinkling some on your popcorn or adding it to your tofu scramble, and then the next thing you know, you are adding it to everything you eat. Somehow, I hadn’t tried it with roasted potatoes until I came across a post by Kristy Turner on Keepin’ it Kind for a Cheesy Sweet Potato & Chickpea Bowl with Lemon Tahini Sauce. I made the bowl and I loved it, but then I ended up making the sweet potatoes three more times that week! Here I paired them with black beans and kale for a perfect easy delicious weeknight taco.

Nooch Encrusted Sweet Potatoes
1 giant or 2 normal sweet potatoes
1 tablespoon cooking oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon salt
3 tablespoons nutritional yeast

Preheat the oven to 425 and prepare a baking sheet with parchment or silpat. Peel and cube the sweet potatoes and put them in a pile on the baking sheet. Sprinkle on the oil and mix with your hands until the potatoes are mostly coated. Sprinkle the potatoes with the spices, salt, and 2 tablespoons of the nutritional yeast. Mix again with your hands and then sprinkle on the final tablespoon nooch and spread the potatoes out so they aren’t touching. Bake in the preheated oven about 10 minutes and then flip and bake another 10 minutes or until potatoes are softened and able to be pierced with a fork. Meanwhile, make the beans and get the garnishes ready.

Beans and Greens
1 teaspoon of cooking oil
1 small yellow onion, chopped
1 can black beans, drained and rinsed
Afew handfuls of greens like spinach, kale, or chard
1/4 cup white wine or broth.

Heat a cast iron skillet over high heat and add cooking oil. Swish it around and add the onions. Let them brown, turning every now and then, for about 5 minutes. Add the beans, greens, and white wine and stir until greens are wilted. Serve immediately.

For the Tacos
Corn or flour tortillas, heated
Asmall avocado, sliced
2 teaspoons of pepitas,
2 tablespoons cilantro, chopped (optional)
Juice from a small lime
2 teaspoons creamy chipotle sauce from the Taco Cleanse book or other hot sauce (optional)

Place a bit of the sweet potatoes on the tortilla followed by the beans, add the garnishes above or use whatever garnishes your body is calling for. Enjoy!


Vegan Richa’s Lentil Mung Bean Tacos with Chickpeas and Cauliflower


If you aren’t following Vegan Richa you are missing out! This awesome vegan food blogger is one of the most prolific bloggers on the internet these days, and she just came out with a beautiful new cookbook called Vegan Richa’s Indian Kitchen. I pretty much want to make every awesome recipe in it when I’m not swooning over the beautiful photography. Luckily, eating tacos on an Indian diet is no challenge at all. Just about any Indian restaurant is going to allow you to make your own tacos with naan or roti and then you can fill it with curry, masala, or korma, and then add vegetables, top with chutney, and, boom, you are ready to go.

Or start from scratch and try this recipe from Richa herself Lentil Mung Bean Soft Tacos Stuffed with Chickpea and Cauliflower