If you're looking for a fun vegetarian way to spice up Taco Tuesday, try out this Roasted Sweet Potato Taco Recipe (with Lime Crema). It's easy to make and is loaded with delicious flavor! Let's make Taco Tuesday every day!
Sweet potatoes might be my favorite vegetable to work with when I'm craving a meatless meal! They have such an amazing flavor and leaves you feeling full and satisfied! If you're looking for other sweet potato recipes, try out this Sweet Potato Tahini Salad that I'm totally obsessed with.
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Ingredients
- Potatoes
- Olive Oil
- Cumin
- Paprika
- Oregano
- Garlic Powder
- Onion Powder
- Chili Powder
- Salt
- Pepper
- Bell Peppers
- Red Onion
- Pico De Gallo
- Taco Shells
- Cilantro
- Greek Yogurt
- Garlic
- Limes
See full recipe below for all the details!
Step-by-Step Instructions
- Step 1: Combine all spices into a bowl.
- Step 2: Add chopped veggies to a sheet pan.
- Step 3: Mix veggies with spices and bake in the oven for about 30 minutes.
- Step 4: In a separate bowl, mix together Greek yogurt, lime zest, lime juice, and garlic.
Hint: Make sure you use parchment paper to make this meal even easier to clean up!
Variations
This Roasted Sweet Potato Taco Recipe is pretty flavorful on it's own, but I have a few variations to really spice these up!
- Spice it up - add red pepper flakes to the spice mixture and sprinkle over the vegetables. Add some sliced jalapeno to the top for extra spicy crunch!
- Loaded Veggies - add some chopped cauliflower to the sweet potatoes to bulk up the tacos even more!
- Cheese please! - add some crumbled cotija cheese or even drizzle over some melted queso to make these tacos cheesy and delicious!
Equipment
These vegetarian baked sweet potato tacos are so easy to make, you really don't need any fancy equipment!
I recommend placing parchment paper down on the baking sheet to make clean up even easier! This also helps prevent the veggies from sticking to the pan as they bake up!
Storage
These ingredients last pretty well in the fridge. I suggest baking off the vegetables then storing in an airtight container in the fridge for about 4-5 days! Because this meal lasts for so long in the fridge, it's a great meal to meal prep for lunches too!
Top tip
If you want to make this dish quicker for those busy weeknights, you can always buy pre-chopped vegetables in the produce section of most grocery stores!
FAQ
One thing I love about this dish is that it lasts really well in the fridge! I store it in an airtight container for a few days and you can eat on this meal all week long! It used to be my favorite meal to meal-prep!
Definitely! These spices are made to mimic that classic taco flavor from the seasoning packet, so you can just buy a taco packet from the store to make this dish easier! I suggest buying the low sodium so you can be more in control of the salt levels of your dish.
These Roasted Sweet Potato Tacos are absolutely delicious, especially with a little drizzle of lime crema and topped with some sliced avocado!
It's the perfect weeknight dinner when that taco craving hits!
Cheers!
-Holly Michelle
Roasted Sweet Potato Tacos (with Lime Crema)
Equipment
- Baking Sheet
- Parchment Paper
Ingredients
- 2 Large Sweet Potatoes
- 2 tablespoons Olive Oil
- 2 teaspoons Cumin
- 1 teaspoon Paprika
- 1 teaspoon Oregano
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Chili Powder
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 3 Multicolored Peppers sliced
- 1 Red Onion sliced
- 1 cup Pico De Gallo
- 10 Taco Shells
- Cilantro for garnish
Lime Crema:
- ½ cup Greek Yogurt plain
- 2 Garlic Cloves grated
- 2 Limes zested and juiced
Instructions
- Preheat oven to 400 degrees.
- In a small bowl, combine cumin, paprika, garlic powder, onion powder, oregano chili powder, salt and pepper.2 teaspoons Cumin, 1 teaspoon Paprika, ½ teaspoon Garlic Powder, ½ teaspoon Onion Powder, ½ teaspoon Chili Powder, 1 teaspoon Salt, ½ teaspoon Pepper, 1 teaspoon Oregano
- Peel and chop sweet potatoes into one-inch cubes.2 Large Sweet Potatoes
- On a parchment-lined baking sheet, add sweet potatoes.
- Drizzle over olive oil and spice mixture. Toss everything to combine.2 tablespoons Olive Oil
- Bake in the oven for about 15 minutes.
- While the sweet potatoes roast, slice peppers and red onion into thin ½ inch strips.3 Multicolored Peppers, 1 Red Onion
- After the sweet potatoes are done, add the peppers on and gently toss to combine. Be careful with this step since the baking sheet will be hot! Bake for another 15 minutes.
- While the vegetables are still roasting, make the Lime Crema.
- To assemble, warm up taco shells in the microwave for about 20-30 seconds.10 Taco Shells
- Add some sweet potato peppers and onion to the middle of the taco shell.
- Add a spoonful of pico de gallo to the top with a sprinkle of cilantro.1 cup Pico De Gallo, Cilantro
- Add a drizzle of the lime crema and enjoy!
Lime Crema:
- In a small bowl, mix together Greek yogurt, garlic, and the zest and juice of two limes. Stir everything together and set aside.½ cup Greek Yogurt, 2 Garlic Cloves, 2 Limes
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