Easiest Sweet Potato Tacos
These Sweet Potato Tacos are a quick and easy meal perfect for busy weeknights. Roasted sweet potatoes combined with flavorful toppings create a healthy and satisfying vegetarian dish. Customize with your favorite taco toppings for a delicious and versatile meal.
Equipment
- Baking Sheet
- Large bowl
- Mixing spoon
- Oven
- Cutting board
- Knife
- Bowls for serving
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- Salt and pepper to taste
- 1 cup cooked quinoa or rice
- 1 cup corn fresh, frozen, or canned
- Shredded lettuce
- Diced tomatoes
- 1 avocado, diced
- Sals a
- Sour cream or Greek yogurt optional
- Shredded cheese optional
- Cilantro, chopped
- Lime wedges
- Taco shells or tortillas optional
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Ensure the sweet potatoes are evenly coated.
- Spread the sweet potatoes in a single layer on a baking sheet.
- Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
- While the sweet potatoes are roasting, prepare the base. Cook quinoa or rice according to package directions.
- Rinse and drain the black beans.
- If using fresh or frozen corn, cook it lightly. Canned corn can be used directly.
- To assemble the taco bowls, layer cooked quinoa or rice, black beans, and corn in a bowl.
- Top with the roasted sweet potatoes.
- Add your favorite toppings: lettuce, tomatoes, avocado, salsa, sour cream, cheese, cilantro, and a squeeze of lime.
- If using, warm the taco shells or tortillas and fill with the sweet potato mixture and toppings.
Notes
For extra flavor, add a pinch of cayenne pepper or smoked paprika to the sweet potatoes before roasting. To save time, roast the sweet potatoes ahead of time. Store roasted sweet potatoes in an airtight container in the refrigerator for up to 3 days. For a vegan option, omit the sour cream and cheese, and use a plant-based yogurt alternative. You can also add a drizzle of chipotle mayo or cilantro-lime dressing for an extra flavor boost. The sweet potatoes can also be used as a filling for tacos, burritos, or quesadillas.