Plant Based Sweet Potato Tacos and Raspberry Sauce

For the Tacos

1. Preheat oven to 425. Place Bonmat on Perforated Baking Sheet.
2. Peel sweet potatoes. Slice with Mandoline, then chop into cubes for even baking—place in a bowl. Use Citrus Press to squeeze lime juice over sweet potatoes, then add seasoning. Mix.
3. Roast for 30 minutes or to preference.
4. Add roasted sweet potato to tortilla or lettuce wrap, and top with Black Bean salsa and Raspberry Lime sauce.

For the Black Bean Salsa

1. Drain and rinse beans using the Colander Scoop. Add to bowl.
2. Using Eco Chop, chop half of the red onion and add to bowl. Wash and rinse cilantro using Eco Chop basket. Chop and add to bowl. Chop jalapeno using Eco Chop and add to bowl.
3. Slice lime in half, and using Citrus Press, squeeze juice into bowl and mix.

For the Raspberry Lime Sauce

1. Wash, rinse, and spin dry raspberries using the Eco Chop basket.
2. Mash berries using blade attachment.
3. Juice half of lime using the Citrus Press.

BONTIP: If using dehydrated raspberries, juice orange to rehydrate. Use Citrus Press to juice lime and mix.

Alternatively, use French Pantry Raspberry Violet jam and add the juiced lime.

Enjoy cooking from our bon COOK kitchen to yours!