These Sweet Potato Tacos are easy to make with roasted sweet potatoes, cauliflower, tomatoes, shredded lettuce, avocado, tomatoes with a chipotle sauce. They’re gluten-free, vegan, grain-free, low carb and perfect for lunch or dinner! Gluten-free, grain-free, paleo and you can easily leave out the tortillas and serve them in a bowl or over lettuce wraps to make them Whole30 compliant.
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Updated May 2021
Easy Sweet Potato Taco Recipe
Looking for a delicious vegan taco recipe for Taco Tuesday? These Sweet Potato Tacos are not only great for taco night but they’re perfect for meatless Mondays too.
They are loaded with roasted sweet potatoes, cauliflower rice, avocado, cabbage, red onion, grape tomatoes, olives, jalapeño, guacamole and butter lettuce. The zesty chipotle sauce comes together with just a few ingredients and will completely change the taco game!
They’re easy to customize with your favorite toppings and you can use your favorite low carb, keto, paleo or grain-free tortillas that you like or have on hand. You can also serve the sweet potato taco filling in lettuce cups or a bowl for Whole30 tacos.
All you need is about 40 minutes for this low carb vegetarian taco recipe making it perfect for a busy weeknight or anytime you want healthy vegan tacos.
Ingredients you need:
For the vegetarian tacos
- Vegetables: Crispy Roasted Sweet Potatoes, cauliflower rice and red onion
- Avocado oil or olive oil
- Taco seasoning: make our homemade taco seasoning or use your favorite store-bought
- Salt and black pepper: to taste
- Tortillas or taco shells – we use Siete Grain-Free Taco shells to keep these gluten-free and grain-free but you can use Siete Almond Flour Tortillas or any low carb tortilla or wraps you prefer. Cauliflower thins work well for keto or jicama wraps or coconut wraps to make these Whole30
For the Sauce:
- Vegan mayo or compliant may
- Chipotle peppers in a adobo sauce
- Lime juice
- Maple syrup or use your favorite liquid sweetener. Leave out if preferred.
- Salt and pepper,to taste
Toppings:
- Avocado: diced
- Butter lettuce
- Shredded green cabbage and purple cabbage – can also use kale slaw
- Cherry tomatoes
- Guacamole
- Olives
- Sliced jalapeno, for garnish optional
How to make Sweet Potato Tacos:
- Roast the veggies: Preheat the oven to 350F. Add the sweet potatoes, onions and bell peppers to a large baking sheet. Toss with oil, salt and pepper and taco seasoning and roast in preheated oven for 20-25 minutes.
- Make the sides: Cook the cauliflower rice until soft.
- Make the sauce: Make the chipotle mayo by mixing the ingredients in a food processor until smooth. Taste and season with salt and pepper.
- Char the tortillas: Heat tortillas up in a pan over medium high heat for 10-20 seconds or directly on a gas burner for 5 seconds on each side.
- Assemble the tacos: Add the sweet potatoes, red bell peppers, onions and add a spoonful of cauliflower rice. Top with some shredded lettuce, cabbage, cherry tomatoes, cilantro, avocado, jalapeño, olives, guacamole and a good drizzle of the chipotle mayo.
Topping and Vegetable Variations
Vegan sweet potato tacos are so versatile and would also go well with some mango salsa,pineapple Salsa, diced tomatoes, chopped red onions, guacamole – feel free to go crazy and get even more creative!
No matter what you decide to top these delicious tacos with, they would be amazing for lunch, dinner or as an appetizer for your next summer party.
How to Warm Tortillas
We like to use tongs to char our tortillas directly over a gas burner for 2-3 seconds, rotating. If you don’t have a gas burner, you can also on heat the tortillas up by frying on a frying pan for 10-20 seconds or in a broiler for 30 seconds, being careful to watch closely so they don’t burn.
More healthy vegan taco recipes:
These Sweet Potato Tacos are easy to make with roasted sweet potatoes, cauliflower, tomatoes, shredded lettuce, avocado, tomatoes with a chipotle sauce. They're gluten-free, vegan, grain-free, low carb and perfect for lunch or dinner! Gluten-free, grain-free, paleo and you can easily leave out the tortillas and serve them in a bowl or over lettuce wraps to make them Whole30 compliant.
- 1 medium sweet potato , scrubbed and cut into 1-inch chunks (you can peel or leave the skin on) - leave out for low carb / keto and swap with broccoli, cauliflower or other low carb veggie of choice
- 1 red bell pepper , cut into strips
- 1 small onion , cut into strips
- 1-2 tbsp avocado oil
- 1/2 tbsp taco seasoning
- ½ tsp salt
- Black pepper
- 1 cup cauliflower rice
- 4 grain-free tortillas or taco shells , we use Siete Grain-Free tacos shells or Siet Almond Flour tortillas to keep these gluten-free and grain-free but you can use any low carb tortilla or wraps you prefer. Cauliflower thins work well for keto or jicama wraps or coconut wraps to make these Whole30
- 1/2 cup compliant mayo or vegan mayo
- 1 chipotle peppers in adobo sauce
- Juice of ½ lime
- 1/2 tsp pure maple syrup , sub with preferred liquid sweetener or leave out if preferred
- Salt and pepper to taste
- 1/2 cup shredded lettuce
- 1/2 cup shredded cabbage
- 4 cherry or grape tomatoes , cut into halves or sliced
- 2 olives
- 1/2 avocado , diced
- 2 jalapeno slices
- 1/3 cup Guacamole
- 2 tbsp fresh cilantro
Preheat the oven to 350F. Add the sweet potatoes, onions and bell peppers to a large baking sheet. Toss with oil, salt and pepper, taco seasoning and roast in preheated oven for 20-25 minutes.
Cook the cauliflower rice until soft.
Make the chipotle mayo by mixing the ingredients in a food processor until smooth. Taste and season with salt and pepper.
Heat tortillas up by frying on a frying pan for 10-20 seconds or use tongs to char directly over a gas burner for 2-3 seconds, rotating until desired level of doneness.
Add the sweet potatoes, red bell peppers, onions and add a spoonful of cauliflower rice. Top with some shredded lettuce, cabbage, cherry tomatoes, cilantro, avocado, jalapeño, olives, guacamole and a good drizzle of the chipotle mayo!
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