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!

Ingredients
1 grated small sweet potato per serving
1 bottle barbecue sauce

Directions
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

Ingredients
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

Directions
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!