Earlier this month I asked my Instagram community what they would like to see more of from Pickled Rose in the new year, and there was a big response for more easy weeknight meals. There was even a stellar hashtag suggestion-#PRdinnerinadash, which I absolutely loved. Well, you have been heard, friends! I have been working hard putting together some delicious quick and easy meals for you, and this one is FIRE! My sheet pan cheesy sweet potato, mushroom, and kale tacos come together in 30 minutes or less and is a meal the whole family will love.

Sweet potatoes, shiitake mushrooms, and kale get tossed in a lovely spice blend of cumin, garlic, and chili powder, all roasted together until the potatoes are tender, and the mushrooms and kale are crispy around the edges. Top everything off with a heaping pile of cheddar cheese and bake until melty and gooey. And while the veggies are baking in the oven, put together a quick and easy chipotle crema to fancy everything up. Shove it all in a warm tortilla and top with your favorite taco fixings, and there you have it- Pickled Rose Dinner in a Dash!

Sheet Pan Cheesy Sweet Potato, Mushroom, and Kale Tacos

Ingredients:

8 oz shiitake mushrooms, woody stems removed

1 1/2 C sweet potatoes, 1/2” dice

1 bunch kale, woody stems removed and roughly chopped

4 Tbsp avocado oil (olive oil will work too)

1 1/4 tsp kosher salt

1/2 tsp ground cumin

1/2 tsp garlic powder

1/2 tsp chili powder

1 C cheddar cheese, grated

1/3 C sour cream

3 tsp lime juice

1/2 tsp chipotle powder

tortillas

Optional Toppings:

avocado

toasted pepitas

pickled onions

jalapeños

sliced green onions

cilantro

radish

Preheat oven to 425 degrees.

On a large rimmed baking sheet combine mushrooms, sweet potatoes, kale, avocado oil, 1 tsp salt, cumin, garlic powder, and chili powder. Toss to coat the vegetables evenly with the oil and spices. Bake for 20 minutes, stirring halfway through. Remove from oven and top with cheese. Return to the oven and bake for an additional 5 minutes.

While the vegetables are roasting make the chipotle crema. In a small bowl combine sour cream, lime juice, 1/4 tsp salt, and chipotle powder, and mix until everything is incorporated.

Place a hefty serving of cheesy veggies in a warm tortilla and top with chipotle crema and your favorite taco toppings.

*Note: This vegetarian meal can be made vegan by replacing the cheese and sour cream with your favorite plant based products. Not into vegan cheese? Try adding a sprinkle of nutritional yeast to the spice blend to get that cheesy flavor. Sour cream can be swapped for unsweetened coconut or cashew yogurt.

Fine Art Friday

Sheet Pan Cheesy Sweet Potato, Mushroom, and Kale Tacos