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.
Servings: 2 people
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
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!