These Sweet Potato Tacos with Avocado & Pickled Onions are a bold and colorful plant-based dish that brings together roasted sweet potatoes, creamy avocado, and tangy pickled onions in warm tortillas. Topped with fresh herbs and a drizzle of lime, each bite bursts with vibrant flavor and texture.
Why You’ll Love This Recipe
These tacos are simple to make, naturally vegan and gluten-free, and packed with satisfying ingredients. The combination of sweet, creamy, and tangy components offers a delicious balance that makes these tacos both nourishing and crave-worthy. They’re perfect for Meatless Mondays, casual dinners, or entertaining guests.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Sweet potatoes, peeled and diced
- Olive oil
- Smoked paprika
- Ground cumin
- Salt and black pepper
- Corn or flour tortillas
- Avocado, sliced
- Quick pickled red onions
- Fresh cilantro
- Lime wedges (for serving)
- Optional toppings: vegan sour cream, salsa, jalapeños, black beans
Directions
- Preheat the oven to 425°F (220°C).
- Toss diced sweet potatoes with olive oil, paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, tossing halfway through.
- While the sweet potatoes roast, prepare quick pickled onions by soaking thinly sliced red onion in a mixture of vinegar, water, sugar, and salt for at least 15 minutes.
- Warm the tortillas in a dry skillet or wrap in foil and heat in the oven for a few minutes.
- Assemble tacos by adding roasted sweet potatoes to each tortilla. Top with avocado slices, pickled onions, and chopped cilantro.
- Serve with lime wedges and any additional toppings you like.
Servings and timing
Servings: 4 (makes 8 tacos)
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Variations
- Add protein: Black beans, chickpeas, or grilled tofu make great additions.
- Make it spicy: Add sliced jalapeños, hot sauce, or a spicy chipotle crema.
- Use different toppings: Try shredded cabbage, corn salsa, or feta cheese.
- Swap the tortillas: Use lettuce wraps or gluten-free tortillas for a lighter option.
- Include grains: Add quinoa or brown rice for a more filling taco.
Storage/Reheating
Store the roasted sweet potatoes in an airtight container in the refrigerator for up to 4 days.
Pickled onions will keep for up to 2 weeks in the fridge.
Reheat sweet potatoes in the oven or microwave before assembling the tacos. Assemble tacos just before serving to prevent sogginess.
FAQs
Can I make the sweet potatoes ahead of time?
Yes, roast them in advance and reheat as needed before assembling the tacos.
How do I make quick pickled onions?
Soak thinly sliced red onions in a mix of equal parts vinegar and water, with a pinch of salt and sugar, for at least 15 minutes.
Are these tacos vegan?
Yes, they are naturally vegan unless you choose to add cheese or non-vegan sauces.
What kind of tortillas work best?
Corn tortillas are traditional, but flour tortillas offer a softer texture and more flexibility.
Can I make this recipe gluten-free?
Yes, use certified gluten-free corn tortillas and double-check any sauces or toppings.
What sauces go well with these tacos?
Salsa verde, chipotle mayo, avocado crema, or tahini-lime dressing are all great options.
How do I keep the tortillas from breaking?
Warm them before use to make them more pliable and less likely to tear.
Can I add greens?
Yes, arugula, baby spinach, or shredded romaine are great additions.
What’s the best way to serve these tacos for a crowd?
Lay out all ingredients as a taco bar so guests can assemble their own.
Can I grill the sweet potatoes instead of roasting?
Yes, grill them on skewers or in a grill basket until tender and lightly charred.
Conclusion
Sweet Potato Tacos with Avocado & Pickled Onions are a flavorful, fresh, and fun meal that’s easy to prepare and endlessly customizable. With their colorful presentation and nourishing ingredients, they’re sure to impress both vegetarians and meat-eaters alike. These tacos are a vibrant celebration of simple, healthy cooking done right.
PrintSweet Potato Tacos with Avocado & Pickled Onions
Flavor-packed tacos filled with roasted sweet potatoes, creamy avocado, and tangy pickled onions, perfect for a vibrant and satisfying plant-based meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings (2 tacos each) 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican-Inspired
- Diet: Vegan
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 8 small corn or flour tortillas
- 1 avocado, sliced
- 1/2 cup pickled red onions
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled feta or vegan cheese (optional)
- Juice of 1 lime
- Optional toppings: hot sauce, vegan sour cream
Instructions
- Preheat oven to 200°C (400°F). Toss sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper.
- Spread on a baking sheet and roast for 25-30 minutes, flipping halfway, until tender and lightly browned.
- Warm tortillas in a skillet or microwave until pliable.
- Assemble tacos by adding roasted sweet potatoes to each tortilla.
- Top with avocado slices, pickled onions, cilantro, and feta if using.
- Drizzle with lime juice and add any additional toppings as desired.
- Serve immediately while warm.
Notes
- Pickled onions can be made ahead and stored in the fridge for up to a week.
- Swap sweet potatoes for roasted butternut squash or cauliflower.
- Use gluten-free tortillas for a gluten-free option.
- Great for meal prep—store fillings and tortillas separately.
Nutrition
- Serving Size: 2 tacos
- Calories: 390
- Sugar: 6g
- Sodium: 360mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 9g
- Protein: 7g
- Cholesterol: 0mg
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