Description
Flavorful roasted sweet potato tacos topped with fresh slaw, creamy avocado, and zesty lime, making a delicious vegetarian meal.
Ingredients
Units
Scale
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- Salt and black pepper to taste
- 6 small corn or flour tortillas
- 1 cup shredded cabbage or slaw mix
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- 1 lime, cut into wedges
- Optional: crumbled feta or cotija cheese, salsa, or hot sauce
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the diced sweet potatoes with olive oil, smoked paprika, cumin, chili powder, salt, and pepper.
- Spread the sweet potatoes in an even layer on the prepared baking sheet.
- Roast for 25-30 minutes, tossing halfway through, until tender and slightly crispy on the edges.
- Warm the tortillas in a dry skillet or microwave until soft.
- Assemble the tacos: fill each tortilla with roasted sweet potatoes, shredded cabbage, avocado slices, and chopped cilantro.
- Serve with lime wedges and top with crumbled cheese, salsa, or hot sauce if desired.
Notes
- For extra flavor, drizzle with a squeeze of lime or chipotle crema.
- Leftover roasted sweet potatoes can be stored in the fridge for up to 3 days.
- Make it vegan by skipping the cheese or using a plant-based alternative.
Nutrition
- Serving Size: 1 taco
- Calories: 180
- Sugar: 4g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg