Superfood Tacos with Avocado Cashew Cream, Vega and Gluten-Free

The best recipe for Superfood Tacos
superfood tacos with avocado cashew cream vegan gluten free recipe

I’m not sure if there is any other meal that contains so many superfoods!  These tacos are overflowing with “good for you” flavor!   I could go on for days about the nutrients in the beans, sweet potatoes, kale, etc.

But, I’ll save you the details and sum it up by saying…these tacos are the bomb!

superfood tacos with avocado cashew cream vegan gluten free recipe

Superfood Tacos

The best recipe for Superfood Tacos
Course Main Meal
Cuisine American, Gluten Free, Vegan
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 372kcal
Cost $


  • 2 tablespoons olive oil
  • 1/2 red onion thinly sliced
  • 2 large garlic cloves minced
  • 2 large kale leaves torn into small pieces
  • 1 cup roasted sweet potato cubes **see note below**
  • 1 15.5 ounce can black beans drained and rinsed
  • 1 tablespoon braggs amino acids coconut amino acids or tamari
  • 1 teaspoon cumin
  • Fresh cilantro
  • Cholula or hot sauce optional
  • Corn tortillas
  • Avocado cashew cream:
  • 1 avocado
  • 2/3 cup water
  • 1/3 cup raw cashews soaked in water for 1-2 hours
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon maple syrup
  • Salt to taste
How many Ounces Are in a Cup?
How many Grams are in a Cup?


  • Add oil to a large skillet over medium heat
  • Sauté red onion and garlic for 5 minutes
  • Add kale and sauté until kale is wilted
  • Add beans, sweet potatoes, braggs amino acids and cumin
  • Sauté for 3-5 minutes
  • Lightly heat corn tortillas in an ungreased frying pan over medium-low heat
  • Assemble tacos, add a generous scoop of avocado cream and garnish with fresh cilantro and cholula
  • Drain cashews
  • Add all ingredients to a food processor and blend until smooth and creamy
  • Taste and add salt as needed
  • Roasted sweet potatoes:
  • Wash and peel two small sweet potatoes, cut into small cubes
  • Drizzle with 1 tablespoon olive oil, tossing to coat, place on a roasting pan or cookie sheet
  • Roast at 400 degrees for 40 minutes or until soft


The tacos would be great on their own or with sliced avocado but, I recommend going the extra step to make the avocado cashew cream!  It’s a great substitution for sour cream or cheese and kept this dish light by adding a hint of lime 🙂


Calories: 372kcal | Carbohydrates: 41g | Protein: 12g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Sodium: 476mg | Potassium: 1041mg | Fiber: 14g | Sugar: 3g | Vitamin A: 2937IU | Vitamin C: 49mg | Calcium: 143mg | Iron: 5mg
Cristina C. RD LDN

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