Savory Sweet Potato Tacos
These tacos are a cozy, plant-based delight filled with roasted sweet potatoes, black beans, and topped with zesty avocado crema. I love how they’re hearty yet refreshing, making them perfect for any time of the year!
Sweet potatoes have always held a special place in my heart.
I remember the first time I tried roasted sweet potato tacos at a food festival, and I was hooked!
These tacos are not only vibrant and delicious but also packed with nourishment.
Plus, the zesty avocado crema brings everything together beautifully—trust me, it’s a game-changer!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Sweet potatoes are not only delicious but also packed with nutrients! You can use any variety you like, but I find that orange-fleshed ones are the sweetest. If you want to spice things up, feel free to add some jalapeños to the black bean mixture or top them with your favorite salsa.
Tips & Notes
- •I love to batch-roast sweet potatoes and use them in different meals throughout the week. They make a great addition to salads or grain bowls too!
- •If you want to save time, you can use pre-cooked or canned sweet potatoes. Just toss them in the seasoning and warm them up!
Recipe Variations
- •Sometimes I’ll add some sautéed bell peppers and onions for an extra crunch and flavor.
- •If I’m feeling adventurous, I might sprinkle in some nutritional yeast for a cheesy flavor without the dairy.
Storage & Freezing
These tacos are best enjoyed fresh, but if you have leftovers, store the components separately in airtight containers in the fridge. The roasted sweet potatoes and black bean mixture will last about 3-4 days, while the avocado crema is best used within a day or two to keep it fresh and vibrant!
Frequently Asked Questions
Can I make these tacos gluten-free?
Absolutely! Just use corn tortillas instead of flour ones. They’re just as tasty!
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These tacos are a cozy, plant-based delight filled with roasted sweet potatoes, black beans, and topped with zesty avocado crema. I love how they’re hearty yet refreshing, making them perfect for any time of the year!
Ingredients
Instructions
- 1
Preheat your oven to 425°F (220°C). This will make your sweet potatoes nice and crispy.
- 2
In a large bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper. Make sure they're well-coated.
- 3
Spread the sweet potatoes on a baking sheet in a single layer. Roast for about 25 minutes, flipping halfway through, until they're tender and slightly caramelized.
- 4
While the sweet potatoes are roasting, prepare the avocado crema. In a blender, combine the avocado, lime juice, a pinch of salt, and a splash of water. Blend until smooth and creamy. Adjust the seasoning if necessary.
- 5
In a saucepan, combine the black beans and corn over medium heat. Stir in the taco seasoning and cook for about 5 minutes until heated through.
- 6
Once the sweet potatoes are done, assemble your tacos! Start with a warm taco shell, add a generous scoop of the black bean and corn mixture, followed by the roasted sweet potatoes, and drizzle with avocado crema.
- 7
Garnish with fresh cilantro if you’d like, and enjoy your delicious savory sweet potato tacos!
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