Roasted Potato Tacos

Happy National Potato Day!! As you may have noticed, I LOVE potatoes! So this day is extra special! Potatoes have grounded me when I felt anxious, they’ve filled me when I was needed EXTRA nutritious love and they have helped me heal many neurological issues. I. LOVE. POTATOES. So! I created this super simple taco recipe that can be thrown together in little time but packs a HUGE flavor punch! We use grain free tortillas and usually drizzle some of my homemade Vegan Ranch or a Tahini sauce, which I’ll give you the recipe for. SO yummy! I hope you enjoy it!


Ingredients:
POTATOES:

• 6-8 red potatoes
• 2 red/orange bell peppers
• 1 red onion
• 1 Tbsp coconut oil (optional, can do without!)*
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 1 Tbsp dried parsley
• 1 tsp sea salt
• 1/4 tsp black pepper

*IF you are not using oil, add in about 1 Tbsp water or lemon juice so the seasonings stick better.
Garlic Herb Tahini Sauce:

• 1/2 cup tahini
• 1 Tbsp garlic powder
• 1 Tbsp parsley
• 1 tsp sea salt
• 1/4 tsp black pepper
• 1 tsp maple syrup
• 3 Tbsp lime/lemon juice
• Water to thin

Directions:

1. Preheat oven to 425.
2. Wash all veggies thoroughly and chop into cubes. I did mine medium sized.
3. Place veggies in a large bowl and add seasonings and oil, if you’re using it. Massage well until everything is evenly coated.
4. Spread out your mix onto unbleached parchment paper lined baking sheets and place in the oven.
5. Bake for about 40- 45 minutes. I did not flip them, only removed when the browning was to my desired crunchy factor!
6. When the potatoes are baking, make your tahini. Use enough water to make it into a sauce, I used about 1/4-1/2 cup. Whisk until you reach your desired consistency.
7. Remove the potatoes and assemble tacos with your favorite toppings ! We did almond flour tortillas, romaine lettuce,  salsa verde & tahini sauce!