If you're craving tacos with a balance of sweet, spicy, and fresh flavors, these vegan sweet potato tacos deliver. Roasted sweet potato cubes with jalapeño and garlic are piled into warm tortillas and finished with fresh cherry tomato salsa and sliced avocado.
This bean-free recipe is full of bold flavor and comes together in about 45 minutes. Serve them for an easy weeknight dinner or taco night with your favorite sides.
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Only a few ingredients, but SO MUCH flavor!!! We left off the jalapeno to make it kid-friendly but it still wowed us parents 🙂 We plan to add this to our rotation!
- Diana
Ingredients
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make sweet potato tacos
- Toss the sweet potatoes, jalapeño, and garlic with olive oil, salt, and pepper. Spread them in a single layer on a parchment paper-lined rimmed baking sheet.
- Roast, tossing halfway through, until the sweet potatoes are tender and lightly browned.
- While the sweet potato mixture roasts, prepare the cherry tomato salsa. Add the ingredients to a bowl and toss well to combine.
- Taste and adjust the seasoning, as needed. Let the salsa rest at room temperature, stirring occasionally, until the sweet potatoes are ready. Then fill warm tortillas with the sweet potato mixture, salsa, and sliced avocado.
If you're in the mood for more vegan tacos, try my soyrizo and potato tacos or kale and potato tacos next.
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Love and Veggies,
Amy
📋 Recipe
Roasted Sweet Potato Tacos
Ingredients
For the sweet potatoes:
- 1 pound sweet potatoes, peeled and cubed
- 3 cloves garlic, minced
- 1 jalapeño pepper, thinly sliced
- 1 Tablespoon extra virgin olive oil
- salt and pepper, to taste
For the pico de gallo:
- 1 dry pint cherry or grape tomatoes, quartered
- ½ cup diced red onion
- 1 Tablespoon minced jalapeño pepper
- ½ cup chopped fresh cilantro
- 2 Tablespoons lime juice
- salt, to taste
For serving:
- 8 corn tortillas, warmed
- 1 avocado, sliced
Instructions
- Preheat the oven to 425°F.
- Arrange the sweet potato cubes, garlic, and jalapeno slices on a baking sheet lined with parchment paper.1 pound sweet potatoes, 3 cloves garlic, 1 jalapeño pepper
- Drizzle the olive oil and salt and pepper over the sweet potatoes. Use your hands to toss to coat.1 Tablespoon extra virgin olive oil, salt and pepper
- Bake in the oven for 25-30 minutes until the sweet potatoes are tender and lightly browned, stirring after 15 minutes.
- Meanwhile, prepare the pico de gallo by adding the ingredients to a medium bowl. Gently mix everything together. Taste and add salt as needed.1 dry pint cherry or grape tomatoes, ½ cup diced red onion, 1 Tablespoon minced jalapeño pepper, ½ cup chopped fresh cilantro, 2 Tablespoons lime juice, salt
- To make the tacos, fill the warm tortillas with the roasted sweet potatoes, then top with pico de gallo and avocado slices.8 corn tortillas, 1 avocado
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Notes
Nutrition
Nutritional information is an estimation.
Diana says
Only a few ingredients, but SO MUCH flavor!!! We left off the jalapeno to make it kid-friendly but it still wowed us parents 🙂 We plan to add this to our rotation!
Amy says
Thank you so much, Diana!