Regular tacos are delicious but these sweet potato tacos are the perfect comfort food for the chilly months. They are healthy, delicious, gluten free and vegan!
I think these would be perfect for dinner or lunch and it’s a great way to get some extra nutrients in. Sweet potatoes are so good for you they are high in vitamin A, vitamin C, manganese, potassium, fiber and so much more! You could of course swap out the sweet potatoes for a regular potato if you’d prefer. These would also be good for meal prepping.
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There are three different styles of sweet potato tacos: traditional, buffalo chickpea and green machine. They were all delicious but I think my favorite was just the traditional.
First you want to take as many sweet potatoes as you’d like and wash them. Potatoes are very dirty because they grow in the ground so you want to get off all the excess dirt. I like to scrub them under running water for a few minutes and then scrub them with a paper towel. Then you can pierce them with a fork a bunch of times so they vent and let steam out as they cook. You can either microwave them for 7-9 minutes or put them in the oven at 450F for about 20-30 minutes.
About 6-8 oz of vegan ground beef of choice [I like the one from Trader Joes]
1 1/2 tsp taco seasoning mix [make sure it is vegan]
1/4 onion, chopped
1 tsp olive oil or water if you want to cook oil free
Vegan cheese of choice
Vegan sour cream: vegan ricotta or cream cheese, apple cider vinegar, lemon juce
In a pan heat up either your olive oil or water on medium heat. Once it is hot add in onions and cook until translucent. Then add in vegan ground beef and taco seasoning mix together. Cook for about 15 minutes. You can add less or more taco seasoning according to your flavor preference. Once it is crisped open your cooked potato and add in fake taco meat mixture. This was enough filling for two potatoes. Then add some vegan cheese and put in the oven for a few minutes, let cheese melt. To make the vegan sour cream you want to start with any kind of soft vegan cheese like a ricotta or cream cheese. Take about 3 tbsp, add in 1/2 tbsp apple cider vinegar and a wedge of a lemon. Add in a little bit of water and mix around. Once cheese is melted, add on as much lettuce, tomato and sour cream as you want.
Taco meat mixture from first recipe
1/2 zucchini chopped
1 tbsp coconut aminos or soy sauce
1/4 avocado, chopped small
Vegan sour cream from first recipe
Chop zucchini into quarters and cook in a non stick pan on medium heat. Add in 1 tbsp of coconut aminos and cook until soft. To cooked sweet potato add in a little of the taco meat mixture, the chopped zucchini and a little vegan cheese. Cook in the oven for 5 minutes for the cheese to melt. Then top with avocado, lettuce and vegan sour cream. Because I wanted this to be a healthier recipe I added less cheese. You can also omit the fake taco meat and add in extra veggies or a grain like quinoa.
1 can of chickpeas
2-3 tbsp buffalo sauce OR if you don’t like spicy you can use barbeque sauce
Vegan ranch dressing: vegan cream cheese, coconut sugar, garlic powder, onion powder, parsley flakes
Rinse and drain chickpeas. In a pan on medium heat add in chickpeas and buffalo sauce. Some buffalo sauces have milk in them so make sure to check but Frank’s Red Hot is vegan. Toss chickpeas in sauce and cook for about 10 minutes. For the ranch dressing take about 2-3 tbsp of vegan cream cheese and mix it with a pinch of coconut sugar, 1 tsp garlic powder, 1/2 tsp of onion powder, a pinch of parsley flakes and a little water. Mix together until smooth. For the corn you can use some frozen corn niblets and heat them up. To assemble the taco add the chickpeas and some vegan cheese. Put back in the oven for 5 minutes for the cheese to melt. Then top with corn, lettuce, tomato and ranch.
Because I only made one of each taco I had leftovers of most of the ingredients. You could probably get about 2 kinds of each taco from the traditional and buffalo chickpea recipe. The green machine was only a serving of 1. If you want to make this for a family or a few people I would double or triple the recipes accordingly.
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