Crispy Roasted Potato and Carrot Tacos | DishGen Recipe

Ingredients

• 2 cups small potatoes, diced
• 2 cups carrots, peeled and sliced
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 8 corn tortillas
• 1 cup fresh greens (like arugula or spinach)
• 1/2 cup peanut butter
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon maple syrup
• 1 tablespoon lime juice
• 1 tablespoon water (more if needed)