White Bean & Sweet Potato Tacos / Oven Roasted Corn / Asian Cucumber Salad

You know those nights where you’re so hungry, the thought of having to wait until after you cook dinner to eat is enough to make you want to jump off a building? Well. This was one of those nights. I couldn’t even put the ingredients together to take a picture for you guys…I was that  hungry. It wasn’t pretty.

Anyway, this is one of my favorite new recipes. It was 100% worth the wait.

Delicious, filling, and healthy. BOOM. I know you will enjoy …

White Bean & Sweet Potato Tacos


To Cook –

-2 C White Beans

-4 Small Sweet Potatoes, unpeeled, scrubbed, and cut into tiny cubes ***make sure they are small potatoes! I must have purchased medium sized ones and it ended up making a shit ton more than I wanted!

-Juice of 1 Lime

-Coconut Oil, for frying

-Salt and Pepper to taste

To Assemble –


-Tomatoes, halved

-Wraps —> GF

-Sour Cream —> Toffuti if you are going the Vegan route


  • Pour about 2 T coconut oil into large skillet over medium/high heat
  • Add potatoes and large pinch of salt. Toss to coat, and cover with a tight fitting lid
  • Potatoes will take about 10 minutes to cook through
  • Periodically lift lid, scrape pan, and toss potatoes to ensure all sides are crisp and golden
  • While potatoes are cooking, heat beans with juice from lime
  • When potatoes are finished cooking, set up your assembly line of potatoes, beans, and toppings

Oven Roasted Corn


-Corn on the Cobb

-Salt and Pepper

-Coconut Oil


  • Preheat the oven to 400 degrees
  • Generously season corn with salt and pepper
  • Smother with coconut oil on all sides (you can also use butter/margarine if not interested in making it Vegan)
  • Place on pan lined with non stick foil
  • Roast for 35 – 45 minutes, or until starting to brown
  • While cooking, rotate occasionally

Asian Cucumber Salad


-3/4 Cup Rice Wine Vinegar

-1/4 Cup Water

-1 Tablespoon Sugar

-1 Tablespoon Soy Sauce

-3 Gloves Garlic, minced

-1 teaspoon sesame oil —> I have never made this recipe with the sesame oil and it comes out amazing each time. Feel free to add it in, or leave it out!

-2 Large Cucumbers

-Sesame Seeds


  • Slice cucumbers
  • Make dressing by combining all of the ingredients and mixing well
  • Merry the cucumbers and dressing
  • Place in refrigerator for at least one hour
  • Before serving, sprinkle toasted sesame seeds on top

***When all of the cucumbers were gone, there was a good amount of the dressing left over, which I then poured into a mason jar and used on salads for the rest of the week!


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