Chipotle Sweet Potato and Trumpet Mushroom Breakfast Tacos

Serves 4

When I go out to a restaurant for breakfast, my eyes are like heat-seeking missiles searching for the words breakfast tacos. Breakfast tacos are most definitely a North American phenomenon, so here in Copenhagen, I am pretty much forced to make my own. These little beauties feature my favorite tuber, the sweet potato, all spiced up with smoky chipotle. I’m hoping my version of breakfast tacos will change the collective consciousness in this city and I’ll see something similar on a menu here soon. Until then, I’ll just be thankful I don’t need to change out of my pajamas to eat them. (There’s no need to limit yourself to making this for breakfast, either—this meal would make a delicious lunch or dinner.)

Ingredients

Freshly squeezed juice of 1 lime

2 teaspoons cold-pressed olive oil, plus more for garnish if desired

1 teaspoon raw honey or pure maple syrup

2 cups / 175g shredded cabbage

Handful fresh coriander, chopped

Fine sea salt

2 knobs of ghee or coconut oil

1 small red onion, sliced

3 garlic cloves, minced

2 teaspoons ground cumin

1⁄2 teaspoon chipotle powder or hot smoked paprika

Pinch of cayenne pepper, or more to taste

2 large sweet potatoes (about 1 pound / 500g), cubed (leave the skin on if organic)

2 tablespoons tomato paste

1 cup / 225 ml water or vegetable broth

2 handfuls (5 ounces / 150g) trumpet mushrooms (or any mushroom you like), sliced

Freshly ground black pepper

11⁄2 cups / 250g cooked beans (approx. 1 14-ounce / 400g can) of your choice (optional)

4 large or 8 small sprouted corn tortillas (Ezekiel brand is good)

Your favorite hot sauce, for serving

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