BBQ Sweet Potato Tacos + Slaw (vegan)

We made these for a health fair, and they were a big hit with vegans and non-vegans alike! Very satisfying!

1 grated small sweet potato per serving
1 bottle barbecue sauce

In mixing bowl or casserole pan, combine 2TBS barbecue sauce per potato with sweet potatoes. Stir to combine.
Bake at 400, covered, for 25 minutes.

Vegan Coleslaw

1/2 head of red cabbage, thinly sliced
1/2 head of green cabbage, thinly sliced
1 can of full fat coconut milk
3 cloves of garlic, minced
2 TBS mustard of choice
salt & pepper to taste

Mix all ingredients, except the cabbage, in a bowl and season to taste.
Let sit in the refrigerator overnight.
Add cabbage & stir to combine.
Get creative and add carrots, nuts, or extra seasonings!

On buttercrunch lettuce or tortilla, place approximately 1/3 cup of BBQ sweet potatoes topped with 1/3 cup of coleslaw.
Serve & enjoy!