Roasted Sweet Potato Tacos

by Monique

These Roasted Sweet Potato Tacos are hearty, healthy, easy to make and done in 30 minutes. The perfect simple and tasty plant-based and gluten-free lunch or dinner.

Three Roasted Sweet Potato Tacos topped with guacamole, spinach, cilantro and tomatoes, served with salsa and lime.

Oh Roasted Sweet Potato Tacos we have known each other for years upon years and I love you. This recipe is family friendly, unique, tasty and will get the whole family excited for Taco Tuesday! 

When I first went vegan this was one of the first recipes that I experimented with and loved the results. I wanted to find a way to eat more sweet potatoes. 

I knew they were packed with nutrients but I had never really had them in any other form other than sweet potato casserole. Which I was never much of a fan of. 

However, once I realized how tasty they were in taco form I started making this recipe each and every week. Now I am a huge sweet potato fan. Let me tell you I am hooked!

Close up, Roasted Sweet Potato Tacos with guacamole, tomatoes and cilantro on top.

Ingredient Notes:

  • Sweet Potatoes – I like the Red Garnet sweet potatoes for this recipe. 
  • Poblano Pepper – This pepper adds a great mild spice. It is easy to find at most stores but sometimes labeled incorrectly as a Pasilla Pepper. 
  • Olive Oil – If you wanted to make these oil free you can simply use parchment paper and no oil. 
  • Ground Coriander – This is a super unique flavor that goes well with the sweet potato. 
  • Spices – The onion powder, garlic powder, salt and pepper add a nice savory flavor to the sweet potato. Make sure to use all the spices listed! 
  • Guacamole – This is optional but highly recommended! 
  • Fixings – Serve with whatever taco fixings you like best. These are great on flour or corn tortillas. 
Three Roasted Sweet Potato Tacos topped with guacamole, spinach, cilantro and tomatoes, served with salsa and lime.

Other Dinner Ideas:

If you try this recipe make sure to let me know! Leave a comment, rate it and if you take a photo use #feeninforgreens on instagram. I love seeing photos of your recreations! 

Three Roasted Sweet Potato Tacos topped with guacamole, spinach, cilantro and tomatoes, served with salsa and lime.

Roasted Sweet Potato Tacos

These Roasted Sweet Potato Tacos are hearty, healthy, easy to make and done in 30 minutes. The perfect simple and tasty plant-based and gluten-free lunch or dinner.
Prep Time 5 mins
Total Time 30 mins
Course Entree
Cuisine Gluten-free, Mexican-Inspired, Vegan
Servings 8 tacos

Ingredients
 

  • 2 large sweet potatoes diced into cubes
  • 1 large poblano pepper sliced
  • 2-3 tbsp. olive oil
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 2 tsp. ground coriander
  • ½ tsp. sea salt
  • ¼ tsp. pepper

Optional Guacamole

  • 3 ripe avocados
  • ¼ cup red onion
  • ½ a lime juiced
  • ½ cup cilantro chopped
  • ½ cup cherry tomatoes quartered
  • 1 clove garlic minced (or ½ tsp. garlic powder)
  • salt to taste

For Serving

  • spinach
  • salsa
  • diced tomatoes
  • fresh lime
  • corn or flour tortillas

Instructions
 

  • Heat oven to 425 degrees and line a sheet tray with parchment paper.
  • Wash sweet potatoes very well and dice into small bite size cubes.
  • Slice poblano pepper into long strips.
  • Place sweet potatoes and poblano onto a large sheet pan and toss in olive oil.
  • Season with garlic powder, onion powder and coriander. Toss again.
  • Place into the oven to roast, bake until tender and golden brown about 25 minutes, tossing half way through.
  • While sweet potatoes are roasting make guacamole if you choose to.
  • In a medium sized bowl place the scooped avocado pulp and mash.
  • Add lime juice, cilantro, garlic, tomato, onion and incorporate together.
  • Season with salt to taste.
  • Warm corn tortillas on stove top in a small skillet. Heat about 30 seconds each side.
  • Assemble tacos: corn tortillas, top with roasted sweet potato/poblano mix, guac, spinach or lettuce and your favorite salsa!
  • Enjoy!

Notes

  • These also taste great topped with sliced or smashed avocado instead of guacamole.
  • If you do not have the poblano pepper you can leave that out and the dish will still be tasty.

Nutrition

Calories: 92kcalCarbohydrates: 14gProtein: 1gFat: 4gSaturated Fat: 1gSodium: 152mgPotassium: 245mgFiber: 3gSugar: 3gVitamin A: 8071IUVitamin C: 14mgCalcium: 30mgIron: 1mg
Tried this recipe?Tag @feeninforgreens and use #feeninforgreens

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