Vegan Sweet Potato Tacos combines the vibrant flavors and textures of Mexican cuisine with the wholesome goodness of sweet potatoes. Paired with fresh pico de Gallo, avocado, cilantro, and freshly squeezed lime juice, this is a satisfying dinner you’ll want to make again and again!
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Vegan sweet potato tacos are a delectable and satisfying twist on the classic taco, offering a delightful fusion of flavors and textures. These mouthwatering tacos showcase sweet potatoes’ natural sweetness and earthy richness alongside spicy seasonings and cooling toppings for a well-rounded bite.
This easy-to-prepare recipe is an excellent choice for any weeknight when you’re looking for a warm and satisfying meal ready in no time. Get as creative as you like with the toppings you add to your tacos. I stuck with simple additions such as creamy avocado, cilantro, pico de Gallo, and lime juice.
These vegan tacos have become a favorite in our house and are on regular rotation. I know they will soon become one of your favorite meatless meals!
If you love sweet potatoes, be sure to check out some of my other favorite recipes:
- Vegan Loaded Sweet Potatoes
- Roasted Sweet Potatoes with Pecans
- Ninja Foodi Baked Sweet Potatoes
- Air Fryer Frozen Sweet Potato Fries
- Sweet Potato Sauté
- Vegan Sweet Potato Casserole
💗 Why You’ll Love Vegan Sweet Potato Tacos
Delicious Flavor: Sweet potatoes bring a natural sweetness and earthy flavor. The spices chili powder, cumin, and paprika add spice and smokiness.
Nutrient-rich: Sweet potatoes are packed with vitamins, minerals, and dietary fiber, making them a nutritious choice for any meal. They’re rich in vitamin A, vitamin C, and potassium.
Versatile: You can get creative with this recipe by adding various toppings and seasonings to suit your taste. The possibilities are endless, from avocado to salsa, black beans to corn.
Easy to Make: These tacos are easy to prepare. Roasting sweet potatoes is a straightforward process, and assembling the tacos can be a fun and interactive meal for family and friends.
Great for Meal Prep: Prepare the sweet potatoes beforehand, then warm and assemble your tacos on meal day.
🥣 Ingredients and Notes
Sweet Potatoes: You’ll need about two large sweet potatoes. You could add more or less depending on how many people you serve.
Seasoning: Chili powder, cumin, paprika, and salt and pepper are all you need to give these tacos tons of flavor.
Olive Oil: You can use a different type of oil if you prefer. I also like avocado oil for this recipe. The olive oil helps keep the spices sticking to the sweet potatoes and gives them a crispy exterior.
Corn Tortillas: This recipe makes eight tacos, 2 for each person, so you will need eight corn tortillas. You could also use flour tortillas if you prefer, but corn tortillas are higher in fiber and gluten-free.
Toppings: Feel free to use the toppings of your choice. I went with sliced avocado, pico de Gallo, cilantro, and lime juice.
📖 Variations and Substitutions
More Fillings: Feel free to add beans to the mixture or sweet corn.
Different Toppings: Top with guacamole, salsa, or corn salsa, diced tomatoes, chopped lettuce, vegan cheese, or whatever you have on hand.
How to Make Vegan Sweet Potato Tacos
- Preheat the oven to 400°F (200°C).
- Wash, peel, and dice the sweet potatoes into small chunks.
- Toss the sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper until the sweet potatoes are coated evenly.
- Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper—Roast for 20 minutes, flipping them halfway through cooking time. It may take more or less time to roast your sweet potatoes, depending on the size you cut them.
- While the sweet potatoes are roasting, heat the tortillas in a dry skillet over medium heat, about 30 seconds on each side, until they are warm and pliable.
- To assemble the tacos, place the roasted sweet potatoes on each tortilla and top with pico de gallo, sliced avocado, and chopped cilantro. Squeeze some fresh lime juice over each taco, and serve immediately.
📝 Expert Tips
Peel and Cut Uniformly: Peel the sweet potatoes and cut them into uniform-sized pieces. This helps ensure that they cook evenly, and you won’t end up with some parts undercooked and others overcooked.
Give Them Space: Leave space between each sweet potato piece on the baking sheet. If they’re too close together, they will steam instead of roast.
Flip for Even Cooking: Flip the sweet potato pieces halfway through the roasting time with a spatula. This ensures that both sides get evenly caramelized and crispy.
Monitor Cooking Time: Roasting times can vary depending on the size of your sweet potato pieces and your oven’s accuracy. Start checking for doneness around 15 minutes. They should be fork-tender and have a slightly crispy exterior when done.
❓ FAQS
No, you do need to peel your sweet potatoes before dicing them. The peel contains lots of fiber and vitamins. If you’d like to leave the peel on, feel free to do so.
If your sweet potatoes didn’t come out crispy from the oven, you probably loaded too many of them on your baking sheet. You want to make sure to give them lots of space. This will ensure they get crispy. Then flip them halfway through the baking cycle to get crispy on all sides.
🍽 How to Serve
Serve with a side of cilantro lime rice or roasted broccoli. If you don’t feel like putting them between tortillas, here are a few other ways to incorporate seasoned sweet potatoes into your recipes:
Taco Bowls: Skip the tortillas and create taco bowls by placing a bed of cooked quinoa, rice, or leafy greens in a bowl. Top with the roasted sweet potatoes and fresh toppings like diced bell peppers, cilantro, and a squeeze of lime juice.
Burritos: Wrap the roasted sweet potatoes with your choice of toppings in large tortillas. Add some rice and beans for an even heartier meal.
Taco Salad: Transform these vegan sweet potato tacos into a vibrant taco salad. Start with a base of lettuce or mixed greens, then add roasted sweet potatoes, black beans, diced tomatoes, avocado, and a generous drizzle of your favorite dressing or salsa.
🫙 How to Store and Keep
Refrigerate: Transfer any leftover sweet potatoes to an airtight container. Store in the refrigerator for up to 4 days. Store the tortillas and other toppings in their own separate containers.
Reheat: When ready to enjoy again, warm the sweet potatoes in a skillet over medium heat to return them to their crispy texture.
😋 More Vegan Taco Recipes to Enjoy!
⚖️ Serving Size
This recipe makes eight tacos. You can serve two tacos per person for a total of four servings.
Recipe
Vegan Sweet Potato Tacos
Equipment
Ingredients
- 2 large sweet potatoes
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 8 corn tortillas
- 1 avocado
- ½ cup pico de gallo
- ¼ cup cilantro chopped
- lime wedges for serving
Instructions
- Preheat the oven to 400°F (200°C). It may take more or less time to roast your sweet potatoes, depending on the size you cut them.
- Wash, peel, and dice the sweet potatoes into small chunks.
- Toss the sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper in a large bowl until the sweet potatoes are coated evenly.
- Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper—Roast for 20 minutes, flipping them halfway through cooking time.
- While the sweet potatoes are roasting, heat the tortillas in a dry skillet over medium heat, about 30 seconds on each side, until they are warm and pliable.
- To assemble the tacos, place the roasted sweet potatoes on each tortilla and top with pico de gallo, sliced avocado, and chopped cilantro.
- Squeeze some fresh lime juice over each taco, and serve immediately.
Lima Ekram
My daughter has recently started eating more vegetarian food and I have been running out of ideas. This sounds delicious and I cant wait to make them
Holly
Fantastic idea! My husband and I are trying to eat healthier. I made these tacos with my homemade pico and he said they were a keeper!
Kerri
These tacos are so good! Love them in the fall!
Gianne
Another great recipe for Taco Tuesday. I personally love how scrumptious this is.
justine
Super hearty even without the meat, was a hit at our house.