Vegan Sweet Potato Tacos (Print Version)
Vibrant, hearty tacos packed with spiced sweet potatoes, fresh vegetables, and creamy avocado for a satisfying plant-based meal.
# Ingredients:
→ Main Ingredients
01 -
2 medium sweet potatoes, peeled and diced
02 -
2 tbsp olive oil
03 -
1 tsp ground cumin
04 -
1 tsp smoked paprika
05 -
1/2 tsp chili powder
06 -
1/2 tsp garlic powder
07 -
Salt and pepper, to taste
08 -
8 small corn tortillas
09 -
1 cup shredded red cabbage
10 -
1 avocado, sliced
11 -
1/4 cup chopped fresh cilantro
12 -
1/4 cup vegan sour cream or cashew cream (optional)
13 -
1 lime, cut into wedges
# Steps to Follow:
01 -
Preheat oven to 400°F (200°C).
02 -
Toss diced sweet potatoes with olive oil, cumin, smoked paprika, chili powder, garlic powder, salt, and pepper. Spread evenly on a baking sheet.
03 -
Roast for 20–25 minutes, stirring halfway through, until sweet potatoes are tender and slightly caramelized.
04 -
Warm the tortillas in a dry skillet or microwave until pliable.
05 -
Layer roasted sweet potatoes, shredded cabbage, avocado slices, and fresh cilantro onto each tortilla.
06 -
Drizzle with vegan sour cream or cashew cream if using.
07 -
Serve immediately with lime wedges on the side for squeezing over tacos.
# Additional Notes:
01 -
Add black beans or chickpeas for extra protein and texture.
02 -
For a spicy kick, top with jalapeño slices or a drizzle of hot sauce.
03 -
Leftover sweet potatoes are great for salads, burritos, or grain bowls.