Vegan Sweet Potato Tacos

Vegan Sweet Potato Tacos

Servings: 4 (makes about 8 tacos)
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes

Ingredients

For the Roasted Sweet Potatoes:

• 2 medium sweet potatoes, peeled and cut into small cubes
• 2 tbsp olive oil or avocado oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp chili powder (optional, for heat)
• Salt and pepper, to taste

For the Tacos:

• 8 small corn tortillas (or flour tortillas)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 avocado, sliced or diced
• 1 small red onion, thinly sliced
• 1 cup fresh cilantro, chopped
• Lime wedges (for serving)

Optional Toppings:

• Dairy-free sour cream or cashew cream
• Salsa or hot sauce
• Pickled jalapeños or fresh jalapeños, sliced
• Shredded lettuce or cabbage

Instructions

1. Roast the Sweet Potatoes:
   • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
   • In a large bowl, toss the sweet potato cubes with olive oil, cumin, smoked paprika, garlic powder, chili powder, salt, and pepper until evenly coated.
   • Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet.
   • Roast for 25-30 minutes, tossing halfway through, until the sweet potatoes are tender and caramelized.
2. Warm the Tortillas:
   • While the sweet potatoes are roasting, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or until soft and pliable. Keep them warm by covering with a clean towel.
3. Prepare the Toppings:
   • Drain and rinse the black beans, and lightly heat them in a small saucepan over medium heat, seasoning with a pinch of salt and pepper.
   • Prepare the corn (if using frozen, heat briefly in a skillet; if using fresh, char the kernels in a skillet or grill pan).
   • Slice the avocado and red onion, and chop the fresh cilantro.
4. Assemble the Tacos:
   • To assemble the tacos, start by adding a layer of roasted sweet potatoes to each tortilla.
   • Top with black beans, corn, avocado slices, red onion, and cilantro.
   • Add optional toppings like dairy-free sour cream, salsa, hot sauce, or pickled jalapeños, if desired.
5. Serve:
   • Serve the sweet potato tacos immediately with lime wedges on the side for squeezing over the top.

---

Tips & Variations:

• Add Crunch: For extra texture, add shredded cabbage or lettuce to the tacos.
• Spice It Up: Use a spicy salsa or add chipotle peppers to the roasted sweet potatoes for more heat.
• Protein Boost: Include grilled tofu, tempeh, or crumbled vegan sausage for extra protein.
• Make it Creamy: Drizzle with a creamy avocado lime dressing or cashew cream for added richness.
• Storage: The roasted sweet potatoes and black beans can be stored in the fridge for up to 3 days, making this recipe great for meal prep.

These Vegan Sweet Potato Tacos are full of flavor and texture, with a balance of sweet, smoky, and spicy elements, perfect for a healthy, plant-based meal!