Mongolian BBQ Sweet Potato Tacos
If you need the perfect gluten-free, vegetable friendly recipe to get back on track with your healthier eating goals in the new year make these Mongolian BBQ Sweet Potato Tacos full of bold flavors.
  1. Preheat oven to 425°F. Line a large baking tray with foil. Toss sweet potatoes with 2-3 tbsp oil, place on pan. Season with salt and pepper. Roast 25 minutes or until tender. Set aside once done.
  2. In a small sauce pan mix together ketchup, stock, brown sugar, tomato paste, soy sauce, 2 cloves grated garlic, 1/2 tbsp grated ginger, and fish sauce. Bring to a low boil, reduce heat, and simmer 10-15 minutes until thickened. Season with pepper as desired.
  3. Toss roasted sweet potatoes with desired amount of BBQ sauce.
  4. In a medium bowl whisk together rice wine vinegar, sesame oil, plus remaining garlic, ginger, and olive oil. Add broccoli, carrots, cabbage, and scallions. Toss to coat completely.
  5. Heat tortillas in a non-stick pan until slightly browned. Fill with sweet potatoes and top with broccoli slaw. Garnish with sesame seeds, serve warm.