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Partial overhead image of Roasted Sweet Potato Tacos on a white wooden chopping board. The tacos are decorated with red cabbage, avocado and sweetcorn. There are wedges of lime and cilantro leaves surrounding the tacos.
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Roasted Sweet Potato Tacos (vegan & gf)

These Roasted Sweet Potato Tacos with refried beans are colourful, protein-packed and taste incredible. Plus, they're really easy to make.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: gluten-free, Mexican, vegan, vegetarian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 2 people

Ingredients

For the Roasted Sweet Potatoes

  • 1 large sweet potato/yam (about 12oz or 350g), cut roughly into 1.5cm cubes
  • 1 tbsp coconut oil
  • Sea salt to taste
  • 1 tsp chili powder

For the Tacos

  • 8 soft corn tortillas
  • 1¼ cups refried beans
  • ⅔ cup your favourite salsa
  • ⅔ cup vegan cheese shreds (optional)
  • ½ cup red cabbage sauerkraut (or just thinly sliced red cabbage if you don't have it)
  • 1 cup sliced avocado or guacamole
  • ½ cup sweetcorn kernels
  • Small handful of cilantro leaves, chopped
  • lime wedges

Instructions

To make the roasted sweet potatoes

  • Preheat your oven to 400°F/205°C.
  • Toss the sweet potatoes in the coconut oil and chili powder and spread across a large baking tray. Season to taste with sea salt.
  • Roast in the oven for 30 minutes, flipping once midway through. When cooked, removed from the oven and set aside.

To assemble the tacos

  • Prepare all filling ingredients as described above.
  • Heat each corn tortilla as per package instructions (usually: heat in a hot skillet on the stove for approx. 15 seconds per side, then wrap in a towel to keep warm and flexible).
  • Fill each tortilla with the sweet potato, refried beans, salsa, vegan cheese (if using), sauerkraut, avocado and sweetcorn. Sprinkle over the chopped cilantro.
  • Serve the tacos nudged up close to each other on plates. Drizzle lime juice over them just before serving and enjoy!