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Sweet Potato Tacos Without Beans
Vegan Sweet Potato Tacos without beans are loaded with flavor from garlic, jalapeño peppers, and fresh pico de gallo.
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course:
Main Course, Tacos
Cuisine:
Fusion, Mexican
Special diet:
gluten-free, nut-free, soy-free, vegan
Servings:
4
Calories:
340
kcal
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
US Customary
-
Metric
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:
340
kcal
|
Carbohydrates:
55
g
|
Protein:
6
g
|
Fat:
12
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
8
g
|
Sodium:
129
mg
|
Potassium:
790
mg
|
Fiber:
11
g
|
Sugar:
7
g
|
Vitamin A:
16343
IU
|
Vitamin C:
19
mg
|
Calcium:
94
mg
|
Iron:
2
mg