Vegan Sweet Potato Tacos
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!
Servings: 4
Calories: 388kcal
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.
Notes
Tips for Making Vegan Sweet Potato Tacos
Peel and Cut Uniformly: Peel the sweet potatoes 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.
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.
Nutrition
Calories: 388kcal | Carbohydrates: 66g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 474mg | Potassium: 940mg | Fiber: 12g | Sugar: 11g | Vitamin A: 24668IU | Vitamin C: 11mg | Calcium: 105mg | Iron: 2mg