Recipe: Svadhisthana Black Bean & Sweet Potato Tacos

I'm currently doing a chakra balancing program, spending a few weeks on each chakra with meditations, themed foods, and yoga postures. I'm on the sacral chakra now, and I'm spending some extra time on it because I've been lacking in creativity for awhile now. I've just been on a sort of creative hiatus, but I'm feeling my muse coming back! One of my favorite ways to create is through recipe development, so I've decided to start making some of my own recipes again. 

Last week, I was feeling inspired, and I had some sweet potatoes on-hand. They're excellent for balancing the sacral chakra due to their orange color (the color associated with this chakra) and the fact that they're root veggies (good for grounding in the lower chakras). So I whipped up some Black Bean and Sweet Potato Tacos for dinner! I called these Svadhisthana Black Bean & Sweet Potato Tacos because svadhisthana is the Sanskrit name for this sacral chakra. The recipe is below!

Svadhisthana Sweet Potato & Black Bean Tacos

Yields 2-4 servings

6-8 corn tortillas, depending on size

1 medium sweet potato, peeled, cubed

1 tsp olive oil

2 tsp chili powder

1 tsp garlic powder

1 tsp dried oregano

1/2 tsp sea salt

1 can black beans, drained and rinsed

1/4 cup salsa

1 tsp. chili powder

2 Tbsp. nutritional yeast

Salt & black pepper to taste

Sliced avocado, for serving

For the corn salsa:

1/2 cup frozen corn, thawed

1 medium tomato, chopped

2 Tbsp red onion, diced

1/4 cup orange bell pepper, finely chopped

1 clove garlic, minced

1/4 cup minced cilantro

1 Tbsp balsamic vinegar

1/2 tsp sea salt

Preheat oven to 400. Toss sweet potato cubes with spices and oil. Bake 30 minutes or until fork tender.

In a saucepan, combine black beans with salsa, chili powder, nutritional yeast, and salt/pepper. Heat on medium until heated through, about 5-7 minutes.

For the salsa, combine all ingredients in a bowl. 

To assemble, scoop some of the black bean mixture into one tortilla, and top with avocado and corn salsa.