Healthy Sweet Potato Tacos Recipe

When it comes to quick, nutritious, and delicious meals, these Sweet Potato Tacos are a standout. Packed with roasted sweet potatoes and crisp cabbage slaw and topped with tangy cotija or feta cheese, this recipe will quickly become a favorite in your dinner rotation.
Recipe
Two soft tacos filled with roasted vegetables, shredded lettuce, and crumbled cheese are placed on a gray ceramic plate. A small bowl with extra cheese and a golden spoon sits nearby. A piece of folded gray cloth is partially seen under the plate on the muted gray surface. Try this healthy recipe for sweet potato tacos!

About this recipe

The combination of flavors and textures in these tacos is truly irresistible. The sweet potatoes provide a hearty, slightly sweet base, while the seasoning adds a depth of flavor complemented by the tangy slaw and creamy cheese. Each bite is a perfect blend of savory, sweet, and spicy.

Plus, this recipe is incredibly versatile. You can add other toppings, like a drizzle of salsa or even some black beans or tofu for extra protein. The possibilities are endless, making it easy to keep things interesting every time you make these tacos.

A baking sheet holds a healthy mixture of diced sweet potatoes, tofu cubes, and sliced onions. The ingredients are seasoned and spread out unevenly. Two white tongs are placed beside the mixture, lying across the baking sheet with ridges running horizontally—perfect for taco fillings.

Roasted Sweet Potato Taco Ingredients

Sweet Potatoes: The show’s star is sweet potatoes, which are delicious and rich in vitamins and fiber.
Seasoning: A blend of spices that adds a smoky, savory kick to the roasted sweet potatoes.
Flour Tortillas
Cabbage Slaw with Jalapeño Lime Dressing and pepitas.
Cotija or Feta Cheese and smashed avocado.

Baking sheet with sweet potatoes and a bowl of slaw on the side with a pair of thongs on top.

How To Make These Tacos

  • Peel and dice the sweet potatoes into small, bite-sized pieces and toss with seasoning. Roast on a baking sheet at 425 ºF.In a bowl, make the slaw. Warm the Tortillas, smash some avocado on them, and make your tacos.

Tips for the best Cabbage for Slaw

  • Choose the Right Cabbage: Green or red cabbage works well for this recipe. Make sure the cabbage is fresh and firm.
  • Remove the Outer Leaves: Peel away any wilted or damaged outer leaves and discard them.
  • Cut the Cabbage in Half: Place the cabbage on a cutting board and cut it in half through the stem.
  • Remove the Core: Cut each half in half again to make quarters. Lay each quarter on its flat side and cut out the tough core.
  • Shred the Cabbage: Use a sharp knife to slice the cabbage quarters thinly. You can also use a mandoline slicer if you prefer even thinner strips.
  • Toss and Dress: Once the cabbage is shredded, it will be tossed with your dressing ingredients.
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Two soft tacos filled with roasted vegetables, shredded lettuce, and crumbled cheese are placed on a gray ceramic plate. A small bowl with extra cheese and a golden spoon sits nearby. A piece of folded gray cloth is partially seen under the plate on the muted gray surface. Try this healthy recipe for sweet potato tacos!

Easy And Healthy Sweet Potato Tacos Recipe

Alejandra Graf
When it comes to quick, nutritious, and delicious meals, these Sweet Potato Tacos are a standout. Packed with roasted sweet potatoes and crisp cabbage slaw and topped with tangy cotija or feta cheese, this recipe will quickly become a favorite in your dinner rotation.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 490 kcal

Equipment

Ingredients
  

Slaw

Sweet potatoes

  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground chipotle
  • ½ teaspoon cumin
  • pinch of cinnamon
  • 1/2 red onion thinly sliced
  • 2 medium sweet potatoes peeled and cut into 1/4 inch cubes

Tacos

  • 4 flour tortillas
  • 1 avocado, smashed and seasoned with a pinch of salt
  • 2 tablespoons crumbled feta or cotija

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • Peel and dice the sweet potatoes into small, bite-sized pieces. In a bowl, mix the olive oil, salt, cumin, cinnamon, ground chipotle, and garlic powder. Toss the sweet potatoes and sliced onions until well coated.
  • Spread them on a baking sheet in a single layer and roast for about 25-30 minutes or until they are tender and slightly crispy on the edges.

Prepare the Cabbage Slaw

  • While the sweet potatoes are roasting, thinly slice the cabbage.
  • Combine the olive oil, lime zest, chopped jalapeño, lime juice, and a pinch of salt in a bowl, and mix until well combined. Toss everything together until the cabbage and cilantro are thoroughly coated with the dressing. Finally, sprinkle the pumpkin seeds on top.

Make the tacos

  • Warm the tortillas and make your tacos. Spread a spoonful of avocado on each tortilla and top with the sweet potato-onion mix and the cabbage slaw.
    Finish with feta or cotija cheese if desired.

Notes

To heat the tortillas: Heat a skillet over medium heat. Warm the tortillas in the skillet for about 30 seconds on each side, just until they are soft and pliable.

Nutrition

Calories: 490kcalCarbohydrates: 54gProtein: 10gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.003gCholesterol: 8mgSodium: 1059mgPotassium: 983mgFiber: 12gSugar: 11gVitamin A: 16548IUVitamin C: 58mgCalcium: 190mgIron: 4mg
Keyword how to make roasted sweet potatoes

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
Alejandra Graf
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