Roasted Sweet Potato Poblano Breakfast Tacos
Roasted Sweet Potato Poblano Breakfast Tacos Serves: serves 2
  • 1 medium sweet potato, cubed
  • 1 ear of fresh corn, husked
  • 1 poblano pepper, stem and ribbing removed, sliced into strips
  • Extra-virgin olive oil, for drizzling
  • 3 large eggs
  • 4 tortillas, charred or warmed
  • ½ avocado, diced
  • Roasted Tomatillo Salsa, for serving
  • Microgreens or cilantro, optional
  • Hot sauce, optional
  • Lime wedges, if desired, for serving
  • Sea salt and freshly ground black pepper
  1. Preheat the oven to 450°F and line 3 baking sheets with parchment paper.
  2. Follow the instructions to prepare Tomatillo Salsa and roast those vegetables on the first baking sheet for 15 minutes, or until well-charred. Remove from the oven and reduce the oven heat to 425°F.
  3. Place the sweet potato cubes on the 2nd baking sheet, and the corn and sliced poblano on the 3rd. Drizzle both sheets of vegetables with olive oil and pinches of salt and pepper and toss to coat. Roast the sweet potatoes for 25 to 30 minutes, or until golden around the edges, and roast the poblano and corn for 15 to 20 minutes, or until the corn is tender and the poblanos are browned around the edges. Let the corn cool a bit, then remove the kernels using a knife.
  4. Meanwhile, finish preparing the Tomatillo Salsa. Unwrap the garlic from the foil, peel it, and place in the bowl of a food processor. Add the roasted tomatillos, onion, jalapeño, lime juice, and cilantro and pulse to combine. Season to taste. Chill until ready to use.
  5. Note: If you’re prepping for Breakfast Taco week, reduce the oven temperature to 325°F, and roast your shiitake bacon now. Recipe below. Once cooled, store it in the fridge until ready to use. Otherwise, skip this step.
  6. When ready to serve, brush a medium nonstick stick skillet lightly with olive oil and bring to medium heat. Add the eggs, let them cook for a few seconds, and then stir and scramble until the eggs until just set.
  7. Assemble the tacos with the scrambled eggs, corn, sweet potatoes, poblano strips, and avocado. Serve with the Tomatillo Salsa. Top with the microgreens or cilantro and serve with hot sauce and lime wedges, if desired.
If you're following Breakfast Taco Week, prep these recipes in advance:

Shiitake Bacon (prep for Wednesday's taco recipe)
8 ounces shiitake mushrooms, stemmed and sliced
2 tablespoons extra-virgin olive oil
1 tablespoon tamari

Preheat the oven to 325°F and line a large baking sheet with parchment paper. Toss the shiitake mushrooms with the olive oil and tamari and toss to coat. Spread in an even layer on the baking sheet. Roast 30 to 40 minutes or until dark brown and lightly crisp around the edges. Let cool completely, then store in the fridge.

Cherry Tomato Pico (prep for Wednesday’s taco recipe)
1 cup cherry or grape tomatoes, sliced in half
¼ cup finely diced red onion
¼ cup diced cilantro
2 tablespoons fresh lime juice
1 garlic clove, minced
½ jalapeño, stemmed and diced
¼ teaspoon sea salt

In a small bowl, combine the tomatoes, onion, cilantro, lime juice, garlic, jalapeno and salt. Store in the fridge until ready to use.
Recipe by Love and Lemons at