Sweet Potato Tacos Without Beans
Vegan Sweet Potato Tacos without beans are loaded with flavor from garlic, jalapeño peppers, and fresh pico de gallo.
Servings 4
Calories 340kcal
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
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.
Notes
Leftover roasted sweet potatoes and pico de gallo should be stored separately in airtight containers. They will each last 3-4 days refrigerated.
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