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This vegan sheet pan sweet potato tacos recipe is not only super simple, but they’re also healthyish and SO GOOD! These hard to resist tacos are made with roasted sweet potatoes, black beans, walnuts and spices. They’re then served in warm corn tortillas, vegan avocado crema and a quick pickle! YUM.
These vegan Sheet Pan Sweet Potato Tacos are…
- Easy to make!
- Healthyishhh – sweet potateos, black beans, walnuts, avocado, coriander, onion + more!
- Served with a quick pickle and vegan avocado crema
- Honestly, DELISH
- Also gluten-free freindly!
What you’ll need to make the Sweet Potato Black Bean Tacos
- Sweet potatoes
- Tinned black beans
- Walnuts
- Garlic cloves
- Olive oil
- Chipotle paste
- Ground cumin
- Chilli powder
- Dried oregano
- Salt
- Nutritional yeast
What you’ll need to make the vegan avocado crema
- Avocados
- Garlic cloves
- Vegan yoghurt
- Fresh coriander
- Water
- Lime juice
- Salt
- Hot sauce (optional)
What you’ll need to make the quick pickle
- Red onions
- Apple cider vinegar
- Salt + Sugar
- Water
Making the quick pickle…
In a bowl, whisk together apple cider vinegar, salt, sugar and water until the sugar has dissolved.
Thinly slice a large red onion, and transfer it into a jar. Pour the liquid over the onions and set the jar aside at room temp for at least 1 hour.
How to make vegan avocado crema…
Add avocados, fresh coriander, garlic cloves, vegan yoghurt, salt, water, lime juice and hot sauce into a food processor and blend until smooth. Transfer into a bowl, cover with a plate and refrigerate until needed.
How to make the Sheet Pan Sweet Potato Tacos filling…
Start by washing and peeling the sweet potatoes. Cut potatoes into cubes (or quarter moons like I did!).
Roughly chop the walnuts and drain the water from the tinned black beans.
Transfer sweet potatoes, black beans, walnuts, garlic cloves, chipotle paste, salt, chilli powder, nutritional yeast, ground cumin, dried oregano into a baking tray. Drizzle with oil and toss until everything is well combined. Bake for 30-40 minutes or until the sweet potatoes are cooked and slightly charred all over.
Assembling the vegan tacos…
To assemble the sweet potato black bean tacos simply heat up corn/wheat tortillas. I like to stack 2 together and add my filling. this gives them more stability!
Toss 1 cup of the vegan avocado crema with 2 cups of chopped lettuce or shredded cabbage.
Add the coated lettuce in the tortillas, next add in the sweet potato black bean filling, top with the quick pickle, a little more vegan avocado crema and freshly chopped coriander.
Enjoy!
Have you tried these roasted sweet potato tacos?
After you give this recipe a try, please leave it a star rating and review it below! I try my best to respond to you all. Oh, and don’t forget to tag me over on Instagram – I can’t wait to repost your images!!
FAQ’s
Yes!
Yes, just use gluten-free tortillas.
No, replace with any nut of your choice. Or omit completely if allergic.
More vegan recipes you’ll love…
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Ingredients
- 3 tbsp olive oil
- 4–5 sweet potatoes (around 970g)
- 400 g black beans
- 1/2 cup walnuts (roughly chopped)
- 2 garlic (grated)
- 2 tbsp chipotle paste
- 1 1/2 tsp ground cumin
- 1 1/2 tsp dried oregano
- 1 tsp chilli powder (or less)
- 1/8 cup nutritional yeast
- salt (to taste)
Avocado Crema
- 2 avocados
- 1–2 garlic cloves
- 1 cup loosely packed coriander leaves
- 1/2 cup vegan yoghurt
- salt (to taste)
- juice from 1 lime
- hot sauce (to taste )
- 1/2 cup water
Quick Pickle
- 1 red onion (thinly sliced)
- 1/2 cup apple cider vinegar
- 1 cup water
- 1 tbsp sugar
- 1 tsp salt
Other
- 12 warm corn/wheat tortillas
- coriander to garnish
- 2–3 cups lettuce/cabbage (sliced if using lettuce, and grated if using cabbage)
Instructions
Quick Pickle
- Make the quick pickle by whisking together the sugar, salt, water and apple cider vinegar together. Add sliced onions into a jar and pour over the vinegar mixture. Set aside for at least 1 hour.
Avocado Crema
- Simply add all the ingredients into a food processor and blend until smooth. Transfer into a bowl, cover with a lid and refrigerate until needed.
Sweet Potato Tacos
- Pre-heat oven to 220°C/428°F.
- Cut sweet potatoes into bite-sized chunks (or cubes). Transfer into a baking tray along with the black beans, walnuts, chipotle paste, ground cumin, grated garlic, chilli powder, dried oregano, salt and nutritional yeast. Drizzle olive oil, toss and then bake for 30-40 minutes.
- Toss the sliced lettuce/cabbage along with 1 cup of the avocado crema.
- Add the coated sliced cabbage into warm tortillas, along with the sweet potato filling, a few pickled onions, a little more avocado crema and freshly chopped coriander to garnish. Squeeze tortilla filling with a little lime juice before eating. Enjoy!
Nutrition
- Calories: 280
