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    Home » Recipes » Vegan Main Dish Recipes

    Sweet Potato Tacos Without Beans

    By: Amy Katz · Published: May 31, 2018 · Last modified: Sep 29, 2022 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

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    Special diet: gluten-free, nut-free, soy-free, vegan
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    Platers of tacos with text overlay Sweet Potato Tacos Without Beans

    Vegan Sweet Potato Tacos without beans are loaded with flavor from garlic, jalapeño peppers, and fresh pico de gallo. They're the perfect combination of sweet and spicy.

    Tacos filled with roasted cubes of sweet potatoes and slices of jalapeño topped with fresh salsa and slices of avocado.
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    While I love sweet potatoes baked or made into dairy-free mashed sweet potatoes as a side dish, they're elevated to main dish status as the star ingredient of these easy vegan tacos. Simply peel, cube, and roast them with garlic and jalapeño until lightly browned and tender.

    While you're waiting, prepare the quick fresh cherry tomato salsa with cherry or grape tomatoes, red onions, and lime juice. Along with creamy sliced avocado (or simple guacamole), it's the perfect topping for these easy sweet potato tacos.

    Jump to:
    • Want to save this recipe?
    • Why you'll love this recipe
    • Ingredients
    • Amy's tip
    • Instructions
    • Serving suggestions
    • Storing
    • Recipe FAQs
    • More vegan taco recipes
    • 📋 Recipe
    • 💬 Comments

    Why you'll love this recipe

    • It's vegetable-centric, flavorful, and satisfying.
    • You can make it in 45 minutes, including the homemade salsa.
    • If you have leftovers, you can add them to salads, bowls, or make more tacos.

    Ingredients

    Cubes of sweet potatoes, sliced jalapeño pepper, minced garlic, bowl of grape tomatoes, fresh cilantro, whole jalapeño pepper, cut lime, and halved red onion.

    For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

    Amy's tip

    I recommend keeping your tortillas warm by placing them in a cloth tortilla warmer. You can heat them individually on the stove (my preferred method) or heat the entire stack directly inside the warmer in the microwave.

    Cloth Tortilla Warmer

    • Keeps tortillas warm for up to an hour.
    • Microwave safe.
    • Also perfect for pita and flatbread.
    Buy from Amazon

    Instructions

    Steps 1 and 2 for making this recipe: 1, sweet potato cubes, jalapeño pepper slices, and minced garlic on a baking sheet, and 2, the finished roasted vegetables.
    1. Toss the sweet potatoes, jalapeño, and garlic with olive oil and salt and pepper. Spread them out in a single layer on a rimmed baking sheet lined with parchment paper.
    2. Roast in the oven, tossing halfway though, until tender and lightly browned.
    Steps 3 and 4: 3. quartered tomatoes, diced onion, minced jalapeño, and chopped cilantro in a mixing bowl, and 4, the finished pico de gallo.
    1. While the sweet potato mixture is roasting, prepare the pico de gallo. Add the ingredients to a mixing bowl and toss well to combine.
    2. Taste and adjust the seasonings, as needed. Allow to rest at room temperature, mixing occasionally, until the sweet potatoes are ready. Then build your tacos by filling warm tortillas with the sweet potato mixture, pico de gallo, and sliced avocado.

    Serving suggestions

    Corn tortillas filled with roasted sweet potatoes, pico de gallo, and avocado slices.

    Enjoy your sweet potato tacos on their own of with your favorite side dishes. They pair well with cilantro lime quinoa or rice or a bowl of vegan black bean chili.

    Or serve them with a starter like hearts of palm ceviche or tomatillo avocado salsa verde and tortilla chips.

    They also go well with guacamole salad or Mexican Christmas Eve Salad.

    Storing

    Leftover roasted sweet potatoes and pico de gallo should be stored separately in airtight containers. They will each last 3-4 days refrigerated.

    Besides making more tacos, you can use the leftovers as fillings for quinoa vegan burrito bowls, add them to salads, or simply enjoy them on their own.

    Recipe FAQs

    Can you eat the skin of sweet potatoes?

    Yes, the skin of sweet potatoes is not only edible, it contains a lot of nutrients. If you prefer to keep the skin on, you can skip peeling them and simply give them a good scrub.

    Where is the best place to store sweet potatoes?

    The best place to store sweet potatoes is in a cool, dark area, such as a back corner on your kitchen countertop or in your pantry. They will last 3 to 5 weeks.

    Are fresh jalapeños spicy?

    On the Scoville scale which measures spice level, jalapeños are considered mild. However, you never really know how hot a particular pepper is until you taste it. If it's too hot for your liking, remove and discard the seeds and ribs which is where most of the heat comes from.

    More vegan taco recipes

    • Mediterranean Crumbled Tofu Tacos
    • Easy Mushroom Tacos with Chimichurri Sauce
    • Soyrizo Potato Tacos (Vegan)
      Soyrizo Potato Tacos (Vegan)
    • Bowl of Vegan Taco Soup garnished with avocado slices, fresh cilantro, and crushed tortilla chips.
      Vegan Taco Soup with Jackfruit

    And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

    If you love this recipe, please give it 5 stars! ★★★★★

    📋 Recipe

    Three tacos on a platter with a bowl of pico de gallo in the background.

    Sweet Potato Tacos Without Beans

    Vegan Sweet Potato Tacos without beans are loaded with flavor from garlic, jalapeño peppers, and fresh pico de gallo.
    5 from 3 votes
    Print Pin Rate
    Special diet: gluten-free, nut-free, soy-free, vegan
    Course: Main Course, Tacos
    Cuisine: Fusion, Mexican
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 4
    Calories: 340kcal
    Author: Amy Katz

    Equipment

    • baking sheet pan
    • parchment paper
    • Lemon Lime Squeezer

    Ingredients

    For the sweet potatoes:

    • 1 pound sweet potatoes, peeled and cubed
    • 3 cloves garlic, minced
    • 1 jalapeño pepper, thinly sliced
    • 1 Tablespoon 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
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    Instructions

    • Preheat the oven to 425°F.
    • Arrange the sweet potato cubes, garlic, and jalapeno slices on a baking sheet lined with parchment paper.
    • Drizzle the olive oil and salt and pepper over the sweet potatoes. Use your hands to toss to coat.
    • 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.
    • To make the tacos, fill the warm tortillas with the roasted sweet potatoes, then top with pico de gallo and avocado slices.
    Save this recipe to your favorites!Click the blue heart on the right of your screen.

    Notes

    Leftover roasted sweet potatoes and pico de gallo should be stored separately in airtight containers. They will each last 3-4 days refrigerated.
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    Nutrition

    Calories: 340kcal | Carbohydrates: 55g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 129mg | Potassium: 790mg | Fiber: 11g | Sugar: 7g | Vitamin A: 16343IU | Vitamin C: 19mg | Calcium: 94mg | Iron: 2mg

    Nutritional information is an estimation only.

    More Vegan Main Dish Recipes

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      Vegan Christmas Pasta Recipe
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      Baked Vegan Chickpea Burgers
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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on HuffPost, LIVESTRONG, Healthline, Parade, VegNews, BuzzFeed, MSN, Greatist, Country Living, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsI made this
    1. Diana

      September 10, 2018 at 7:36 pm

      5 stars
      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!

      Reply
      • Amy

        September 11, 2018 at 10:29 am

        Thank you so much, Diana!

        Reply

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