Vegan Sweet Potato Black Bean Tacos
These tacos are the kind of weeknight dinner that looks impressive but comes together with minimal fuss — caramelized sweet potato cubes, smoky spiced black beans, a bright lime-and-cilantro slaw, and creamy avocado all piled onto warm corn tortillas. The sweet potatoes roast at high heat until their edges turn golden and slightly crisp, which gives every bite a satisfying contrast of textures. Everything here is built from whole, plant-based ingredients, so there's no need to swap or substitute a single thing — it's naturally free of any animal products without any compromise on flavor. The quick cabbage slaw is the unsung hero; a couple minutes of tossing with fresh lime juice and olive oil softens it just enough to mellow the crunch while keeping things fresh and vibrant. Corn tortillas charred lightly over an open flame add a subtle smokiness that ties the whole plate together. This recipe makes four generous servings, so it's just as good for a casual dinner party as it is for meal-prepping a few days of satisfying lunches.
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Learn more →Ingredients
4 servings
For the roasted sweet potatoes
- 1 ½ lb sweet potatoes (about 2 medium), peeled and cut into ¾-inch cubes
- 2 tbsp olive oil
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
For the black beans
- 1 can (15 oz) black beans, drained and rinsed
- 1 tbsp olive oil
- ½ tsp ground cumin
- ¼ tsp chili powder
- ¼ tsp salt
For the slaw
- 2 cups green cabbage, thinly shredded
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tbsp olive oil
- ¼ cup fresh cilantro, roughly chopped
- ¼ tsp salt
For serving
- 8 small corn tortillas
- 1 large avocado, pitted and sliced
- 1 lime, cut into wedges
- hot sauce, to taste (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, toss the sweet potato cubes with 2 tbsp olive oil, chili powder, cumin, smoked paprika, and salt until evenly coated. Spread in a single layer on the prepared baking sheet, leaving space between pieces.
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