Maple-Chipotle Brussels Sprouts and Sweet Potato Tacos with Cilantro-Lime Slaw

Maple-Chipotle Brussels Sprouts and Sweet Potato Tacos with Cilantro-Lime Slaw

Did you know that 4.5 billion tacos were consumed last year by Americans alone? The rising popularity of tacos is indisputable (seriously, how many foods have a day of the week devoted to them?). And why not? They’re fun, flavorful, and, with countless variations and garnishes, it’s easy to express your culinary creativity with new combinations every day! This combo really perked up my taste buds, and if you try them I think you’ll agree. The spicy-sweet, almost smoky flavor of the sweet potatoes and sprouts play nicely off the satisfying, slightly fruity crunch of the carrot, mango, and cabbage slaw. What’s different here is these are made with primarily whole, unprocessed foods, and are gluten, dairy, and refined sugar free. What a perfectly delicious way to put more vegetables on the menu!

Maple-Chipotle Brussels Sprouts and Sweet Potato Tacos


  • 1 lb Brussels Sprouts, trimmed and quartered

  • 2 Medium Sweet Potatoes. peeled and chopped into 1/2” cubes

  • 3 cloves garlic, minced

  • 1 T Extra Virgin Olive Oil

  • 1/2 tsp Sea Salt

  • 3 T Pure Maple Syrup

  • 2 tsp Apple Cider Vinegar

  • 1 tsp Hot Sauce (I like Siete’s Chipotle Sauce)

  • 1 Avocado, sliced (optional)

  • Gluten-free Tortillas (I like Siete’s Chickpea Tortillas)


  1. Pre-heat oven to 400 F. Line baking sheet with parchment.

  2. Toss chopped vegetables with garlic, olive oil, sea salt. Mix together maple syrup, vinegar, and hot sauce. Add about 1 T of the maple-chipotle mixture to vegetables and place on baking sheet in one layer. Reserve remaining maple-chipotle sauce.

  3. Roast for approximately 20 minutes, checking about halfway through and giving vegetables a good stir. You want them nice and crispy, but not burnt!

  4. Remove from oven,

  5. On each tortilla, place about 1/2 C of vegetables. Drizzle with maple-chipotle sauce and top with cole slaw and avocado slices.

Cilantro-Lime Cole Slaw


  • 3 C Green or Purple Cabbage (or a mixture of both), finely shredded

  • 1 C Carrot, finely shredded

  • 1/2 Mango, sliced into very thin match stick pieces

  • 1 T cilantro, chopped

  • juice of one Lime

  • 2T Vegan or Avocado Mayonnaise

  • 1 tsp Maple Syrup

  • Sea Salt and Black Pepper, to taste


  1. Combine cabbage, carrots, mango, and cilantro in large mixing bowl.

  2. Blend lime juice, mayonnaise, and maple syrup. Pour over vegetables and mix well to combine. Season as needed.

  3. Enjoy, and instantly wish you’d made more!!