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 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
Notes
Leftover roasted sweet potatoes and pico de gallo should be stored separately in airtight containers. They will each last 3 to 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
