These vibrant Roasted Sweet Potato Tacos are a delicious, plant-based meal packed with flavor and nutrition.
Loaded with fiber-rich sweet potatoes, protein-packed refried beans, and healthy fats from avocado, they’re a satisfying option for lunch or dinner.
Naturally gluten-free and vegan, these tacos are quick to prepare, easy to assemble, and perfect for everyday cooking or meal prep without compromising on taste.
Roasted Sweet Potato Tacos
Equipment
- 1 large baking tray
- 1 Mixing bowl
- 1 spatula or spoon for tossing
- 1 skillet or frying pan (for warming tortillas)
- Measuring spoons (for oil and spices)
- Knife and cutting board
Ingredients
For the Roasted Sweet Potatoes
- 1 large sweet potato or yam ≈12 oz / 350 g, cut into 1.5 cm cubes
- 1 tbsp coconut oil
- 1 tsp chili powder
- Sea salt to taste
For the Tacos
- 8 soft corn tortillas
- 1¼ cups refried beans heated
- ⅔ cup salsa of choice
- ⅔ cup vegan cheese shreds optional
- ½ cup red cabbage sauerkraut or thinly sliced red cabbage
- 1 cup avocado slices or guacamole
- ½ cup cooked sweetcorn kernels
- Small handful fresh cilantro chopped
- Lime wedges for serving
Instructions
- Prepare the Sweet Potatoes: Start by washing and peeling your sweet potato or yam. Cut it into roughly 1.5 cm cubes so they cook evenly. Place the cubed sweet potatoes into a large mixing bowl. Add 1 tablespoon of coconut oil and 1 teaspoon of chili powder, then sprinkle with sea salt to taste. Toss everything thoroughly until the sweet potato pieces are evenly coated with the oil and spices. This ensures they roast beautifully and have a rich, slightly caramelized flavor.
- Roast the Sweet Potatoes: Preheat your oven to 400°F (205°C). Spread the seasoned sweet potato cubes across a large baking tray in a single layer, leaving a little space between each piece. Roast in the oven for 30 minutes, flipping the cubes halfway through cooking to ensure they brown evenly on all sides. The sweet potatoes are done when they are tender inside and lightly golden on the edges. Once cooked, remove from the oven and set aside, keeping them warm while you prepare the rest of the ingredients.
- Prep the Taco Fillings: While the sweet potatoes are roasting, prepare all other taco fillings. Heat your refried beans gently in a small saucepan over low heat or in the microwave until warm. Slice or mash your avocado into creamy chunks or guacamole. Chop a small handful of fresh cilantro leaves and set aside. If using red cabbage instead of sauerkraut, thinly slice it. Measure out ½ cup of cooked sweetcorn kernels. Also, gather your salsa and vegan cheese (if using) so everything is ready for assembly.
- Warm the Corn Tortillas: To keep your tortillas soft and pliable, heat them individually. Place a hot skillet or frying pan over medium heat. Lightly sprinkle 1 teaspoon of water into the skillet, then immediately place one tortilla in the pan. Heat for about 15 seconds on each side. Once warmed, remove and wrap the tortilla in a clean kitchen towel to keep it warm and flexible. Repeat for all remaining tortillas. Wrapping the tortillas ensures they don’t dry out or become brittle, making your tacos easy to fold and eat.
- Assemble the Tacos: Lay a warm tortilla flat on a plate. Start by spreading a layer of refried beans in the center. Add a generous helping of roasted sweet potatoes on top of the beans. Spoon over some salsa and sprinkle vegan cheese shreds if desired. Layer on the red cabbage or sauerkraut for crunch, then add avocado slices and a few sweetcorn kernels. Finish by scattering chopped cilantro over the top.
- Finish with a Lime Drizzle: Just before serving, cut a lime into wedges and squeeze fresh juice over each taco. The lime adds a bright, tangy flavor that enhances the sweetness of the roasted potatoes and balances the creamy avocado and beans. Taste one taco and adjust with more salt, salsa, or lime juice if needed.
- Serve and Enjoy: Serve the tacos immediately while warm, accompanied by extra lime wedges and your favorite hot sauce if desired. These tacos are colorful, hearty, and packed with nutrients, making them perfect for a quick weeknight dinner, meal prep, or casual weekend lunch. Encourage everyone to assemble their own for a fun, interactive meal experience.
Notes
- Refried Beans: Using refried beans rather than plain cooked beans is key for flavor. They are already seasoned and creamy, which enhances the taco’s texture and taste. You can choose pinto or black beans according to preference.
- Vegan Cheese: The cheese is optional, but vegan cheese adds a melty, indulgent layer. Brands like Daiya or Violife work well. If you prefer, you can skip it entirely for a lighter, dairy-free taco.
- Sweet Potatoes: Ensure the cubes are roughly the same size for even roasting. Smaller cubes will cook faster and get crispier edges.
- Tortilla Tip: Always wrap heated corn tortillas in a clean towel while assembling tacos to keep them soft and flexible.
Chef’s Secrets For Perfect Tacos
The secret to making these tacos truly shine is layering flavors and textures.
Roasting the sweet potatoes with a touch of chili and coconut oil brings out their natural sweetness and adds a subtle richness.
Don’t overfill the tacos; leaving a little space makes them easier to fold and eat.
Preparing the toppings ahead of time allows for quick assembly and ensures everything is fresh and vibrant.
Lastly, a squeeze of lime just before serving elevates the flavors and adds a zesty balance.
Serving Suggestions For Maximum Flavor
These tacos are versatile and pair well with a variety of sides.
Serve with a fresh corn salad or a simple tomato and cucumber salsa for added crunch and color.
For extra protein, sprinkle roasted chickpeas or tofu cubes on top.
Drizzle your favorite hot sauce or vegan crema to add spice or creaminess.
They are perfect for casual dinners, meal-prep lunches, or even taco nights with friends.
A chilled sparkling water with lime complements the flavors beautifully.
Storage Tips For Freshness
Store leftover roasted sweet potatoes in an airtight container in the fridge for up to 3 days.
Keep toppings like avocado, salsa, and cilantro separate to prevent sogginess.
Tortillas can be wrapped in foil and stored at room temperature or refrigerated; reheat gently in a skillet before serving.
Fully assembled tacos are best eaten immediately, but components can be prepped in advance for quick weeknight meals.
Sweet potatoes can also be frozen for up to a month—just thaw and reheat before serving.
Frequently Asked Questions
1. Can I use regular potatoes instead of sweet potatoes?
Yes, but sweet potatoes offer natural sweetness, extra fiber, and a creamy texture that works well with beans and avocado.
Regular potatoes will taste different and may require slightly longer roasting.
2. Can these tacos be made gluten-free?
Absolutely! Using corn tortillas makes the recipe naturally gluten-free.
Ensure your toppings and refried beans are also certified gluten-free if needed.
3. Can I make these tacos ahead of time?
You can prep all fillings in advance, including roasting sweet potatoes and heating beans.
Store toppings separately and warm tortillas just before serving for best texture.
4. What if I don’t have vegan cheese?
No problem—vegan cheese is optional. These tacos are still delicious without it.
Consider adding creamy avocado or a drizzle of cashew cream for extra richness.
5. Can I add extra protein?
Yes! You can include black beans, roasted chickpeas, tofu, or tempeh for an extra protein boost.
Layer them with the sweet potatoes for a satisfying, nutrient-rich meal.
