Roasted sweet potatoes, black beans, crunchy red cabbage and punchy, kimchi—these sweet and tangy fall inspired tacos are the perfect veggie dinner for your next taco Tuesday. Omit the feta to make it vegan.

Ingredients

1.5 tsp of chili powder

1 tsp of garlic powder

1 tsp of onion powder

1 tsp of cumin

1 tsp smoked paprika

1/4 tsp of cayenne pepper (optional)

1-2 tsp of olive oil

1 sweet potato washed and chopped

1 acorn squash peeled and chopped (sub with butternut squash or an additional sweet potato)

1/2 cup of sliced red cabbage (optional for topping)

1/4 cup cilantro (optional for topping)

1/4 of an avocado sliced (optional for topping)

1/2 - 1 can of black beans

1-2 tsp of kimchi per taco

Sprinkling of feta cheese (optional)

Directions

Preheat oven to 400 degrees.
Mix chili powder, garlic powder, onion powder, cumin, smoked paprika and cayenne pepper in a small bowl.
In a large bowl toss the sweet potato, squash and beans with olive oil and spice mix until evenly coated. Place a piece of parchment paper on your baking sheet and spread the sweet potato and squash out in a single layer. Roast until tender (about 20-35 min).
While the squash and sweet potato bake, heat up the beans in a medium sized pan until warm. Once warm, transfer to a blender, add 1/8 cup of water and any additional spices you’d like to use. I used a pinch of chili pepper, garlic powder and onion powder. Pulse until beans are mostly blended but a few whole beans remain. Add more water and/or spice if necessary.
Spread the beans on your tortilla, add the sweet potatoes and squash and top with cilantro, red cabbage, a slice of avocado and kimchi.

Pro Tip: These tacos are easy to prep in advance. Make the sweet potatoes, squash, and beans in advance. Let cool to room temp and store in your fridge. Chop the cabbage and cilantro and store in separate containers in your fridge. Simply reheat and throw together on meal night.