Roasted Sweet Potato Tacos (Easy Vegan Dinner Recipe)
These Roasted Sweet Potato Tacos are an easy vegan dinner made with hearty roasted sweet potatoes and flavorful black beans for a healthy, satisfying meal the whole family will love. Packed with fiber and bold flavor, this simple recipe comes together easily and is perfect for busy weeknights.
Servings: 8 tacos
Calories: 299kcal
Equipment
- 1 lined cookie sheet
- 1 Pressure cooker
- 1 small-medium bowl *for the guacamole
- 1 Pressure cooker *for the spiced black beans
- 1 mason jar with lid *for the pickled onions
Ingredients
For the roasted sweet potato chunks:
- 2 medium sweet potatoes, peeled and diced into cubes
- 3 tablespoons avocado oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons sea salt
- ¼ teaspoon black pepper
For the black beans:
- 1 pot pressure cooker black beans (recipe below-click link) *You can also use 2 cans of black beans
For the cabbage:
- ½ head of red cabbage, thinly sliced and roughly chopped *Use a mandoline if you can
- 1 lime, juiced
- a dash of salt
For the pickled onions:
- 1 jar of red pickled onions (recipe below-click link) *You can alternatively make grilled onions
For the guacamole:
- 3 medium-large avocados
- 1 lime, juiced
- Salt to taste
Tortillas:
- 8 corn tortillas *Or use your favorite variety
Instructions
- Make the pressure cooker black beans if you haven't already. Alternatively, open two cans of black beans. Rinse and drain them, add them to a saucepan, and place the same spices and oil into the pot. Heat them on medium heat until they are warmed all the way through.
- Roast the sweet potato chunks. Preheat the oven to 425 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone mat. Peel and chop the potatoes into small cubes and place them on the lined cookie sheet. Drizzle the cubes with avocado oil and sprinkle with cumin, chili powder, garlic powder, onion powder, salt, and pepper. Use your hands to toss and coat everything evenly. Spread the potato chunks into a single layer and roast them for 10 minutes. Pull them from the oven, toss them again, and place them back in the oven for another 15-20 minutes or until they are slightly golden brown on the edges and soft on the inside. Set them aside.
- Prepare the cabbage by thinly slicing 1/2 of the cabbage and tossing it in lime juice from 1/2 a lime and a pinch of salt. *You can also use a mandoline to thinly slice quickly and easily. Set the cabbage aside.
- Prepare the simple guacamole. Place three avocados, juice from 1 lime, and salt to taste in a bowl. Use a fork or whisk to mash it up and stir until the guacamole is creamy. Set it aside.
- Warm the tortillas. You can do this in a pan over medium heat. Once the pan is hot, place each tortilla into the pan and heat for 30-45 seconds, and then flip and heat for another 30-45 seconds. You can also wrap 6 tortillas in tin foil and place them in a preheated oven at 450 degrees Fahrenheit for about 8 minutes. Last, you can use the microwave. Lightly dampen a few paper towels. Place one paper towel onto a microwavable plate. Next, add a few tortillas and then cover them with another damp paper towel. Heat them for 30-second increments until they are at the perfect temperature.
- Assemble your tacos. Place a large scoop of black beans down the center of the tortilla. Next, add roasted sweet potato chunks, red cabbage, pickled onions, and finish with guacamole and any additional toppings you desire. Enjoy!
Notes
Storage:
Store leftovers in an airtight container in the fridge for up to 3 days. For best results, store the components separately and assemble fresh. Guacamole is best enjoyed within 1 day, and leaving the pit in can help slow browning.
Tips and Modifications:
Feel free to use canned black beans or pinto beans if you are short on time. Heat them on the stove with a little avocado oil, onion powder, garlic powder, chili powder, salt, and pepper for extra flavor.
Warm your corn tortillas before assembling for the best texture and flavor. A quick heat on a skillet makes a big difference.
If you have the time, pick up fresh homemade tortillas from a local Mexican restaurant for an elevated, authentic taco experience.
Roast the sweet potatoes until they are slightly crispy on the edges for the best flavor and texture. Avoid overcrowding the pan so they roast instead of steam.
Swap the tortillas for a bowl by serving everything over rice, quinoa, or greens for an easy variation.
Add extra toppings like salsa, pico, shredded lettuce, pickle de gallo, or a drizzle of cashew crema to customize your tacos.
For a spicier version, add red pepper flakes or hot sauce to the black beans or top the tacos with jalapeños.
Use the air fryer instead of the oven for the sweet potatoes if you are short on time.
Nutrition
Serving: 1taco | Calories: 299kcal | Carbohydrates: 36g | Protein: 5g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 664mg | Potassium: 767mg | Fiber: 10g | Sugar: 6g | Vitamin A: 8797IU | Vitamin C: 43mg | Calcium: 78mg | Iron: 2mg