Roasted Sweet Potato Tacos
Roasted Sweet Potato Tacos are flavorful and easy to make in about 30 minutes. Topped with fresh pico de gallo and avocado slices, these naturally vegan and gluten-free tacos are sure to become a family favorite.
Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes Servings 4 Calories 338 kcal For the roasted sweet potatoes: 1 pound sweet potatoes peeled and cubed 3 cloves garlic minced 1 jalapeno 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 1/2 cup diced red onion 1 Tablespoon minced jalapeno pepper 1/2 cup chopped fresh cilantro 2 Tablespoons lime juice salt to taste For serving: 8 corn tortillas warmed 1 avocado sliced
Preheat the oven to 425 degrees 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. Enjoy!
Calories: 338 kcal | Carbohydrates: 54 g | Protein: 6 g | Fat: 12 g | Saturated Fat: 1 g | Sodium: 91 mg | Potassium: 780 mg | Fiber: 10 g | Sugar: 6 g | Vitamin A: 327.5 % | Vitamin C: 25.8 % | Calcium: 9.1 % | Iron: 8.9 %