Mushroom & Sweet Potato Tacos

Thick Brush Stroke


Mix together your mushroom marinade ingredients in a bowl.

Add your sliced portobello mushrooms to a shallow baking dish and cover with the marinade.

While the mushrooms marinate in the fridge, roast your sweet potatoes. 

Saute the mushrooms in a large skillet until tender and sauce has formed.

Assemble your tacos and top with red onion, avocado, and cilantro.

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