Care by Design Purple Sweet Potato Tacos with Black Beans & Slaw

by Annie Trimber

There’s a fruit or veggie for seemingly every color, which is why when I hear “eat the rainbow,” I immediately think of beautifully colored produce instead of candy. To celebrate the colors of the rainbow, specifically the royal color of purple, we made these delectable purple sweet potato tacos with black beans and red cabbage slaw! They’re vegetarian, can be made vegan, and are the perfect ode to the wonderful colors of nature. 

These vivid purple tacos pair perfectly with Care by Design’s newest ratio, Care by Design Full Spectrum CBD Drops 40:1 Tincture. In the Rainbow of Ratios, this one is represented by the color purple. To incorporate these drops into our dish, we add them to our delicious and tangy red cabbage slaw, along with a little lime juice, cumin, olive, oil and cilantro. This recipe makes 3 servings, so feel free to use 3ml total of the tincture, which yields approximately 32mg CBD and under 1mg THC per serving.

The high ratio of CBD to THC, along with terpenes, makes these 40:1 drops perfect for those just starting to experiment with cannabis. This ratio is also great for getting into more of a relaxing mode, so I can’t think of a better way to consume them than with a filling meal after a long day. If you’re feeling like your day was a little too long, feel free to make some shortcuts to this dish by purchasing pre-sliced slaw mix, taco seasoning for the sweet potatoes, and canned refried beans.

Care by Design Purple Sweet Potato Tacos with Black Beans & Slaw
Makes 3 servings, 2 tacos each, Approx. 32mg CBD and 0.8mg THC per serving

Ingredients
For the sweet potatoes
3 cups purple sweet potatoes, peeled and chopped
2 tbsp avocado or olive oil
½ tsp salt
½ tsp garlic powder
¼ tsp white or black pepper
¼ tsp ground cumin
¼ tsp onion powder

For the black beans
3 tbsp avocado or olive oil
½ small white onion, diced
3 cloves garlic, minced
1 15-oz can black beans, with liquid
¼ tsp salt

For the slaw
2-3 cups shredded red cabbage
1 lime, juiced
¼ cup avocado or olive oil
¼ tsp salt
¼ tsp pepper
¼ tsp ground cumin
3ml Care by Design Full Spectrum CBD Drops, 40:1 Tincture, 15ml
⅓ cup cilantro, chopped

For the chili mayo
½ cup mayonnaise, regular or vegan
½ lime, juiced
½ tsp chili powder
¼ tsp garlic powder
¼ tsp salt

For assembly
6 corn tortillas
1 tbsp cilantro, chopped (optional)
1 tbsp cotija cheese or vegan ricotta (optional)

Tools

• Baking sheet
• Parchment paper
• Large pan
• Tongs
• Whisk

1. Preheat oven to 375℉ and line a baking sheet with parchment paper.
   
   
2. Toss purple sweet potatoes with oil and seasonings. Transfer to a baking sheet and bake for 22-25 minutes, or until soft and cooked through when pierced with a fork. Stir potatoes halfway through.
3. In a large pan, heat olive oil over medium heat. Add diced onion and saute for 5-7 minutes, or until soft and translucent. Add minced garlic and salt and saute for 1 minute more.
4. Add black beans to the pan and stir to combine. Let simmer for about 7-10 minutes, stirring occasionally. As the beans cook, use a wooden spoon or masher to mash the black beans. The beans are done once liquid has been absorbed and they’re nice and creamy.
5. In a bowl, combine all ingredients for slaw. Toss with tongs until mixture is fully incorporated.
   
   
6. In a separate, small bowl, whisk together ingredients for chili mayo.
7. Assemble tacos by warming tortillas. Then, spread a layer of black beans, top with sweet potato, slaw, cilantro, and cotija or vegan ricotta and enjoy!