Roasted Sweet Potato Tacos


Roasted Potatoes

  • 1 large sweet potato
  • 1 Tbsp coconut oil
  • Sea salt to taste
  • 1 tsp chili powder


  • 8 soft corn tortillas
  • 1¼ cups heated refried beans
  • ⅔ cup your favorite salsa
  • ⅔ cup cheese shreds
  • ½ cup red cabbage sauerkraut (or just thinly sliced red cabbage if you don’t have it)
  • 1 cup sliced avocado or guacamole
  • ½ cup cooked sweetcorn kernels
  • Small handful of cilantro leaves, chopped
  • lime wedges


Roasted Potatoes

  1. Preheat your oven to 400°F/205°C.
  2. Toss the sweet potatoes in the coconut oil and chili powder and spread across a large baking tray.
  3. Season to taste with sea salt.
  4. Roast in the oven for 30 minutes, flipping once midway through.
  5. When cooked, removed from the oven and set aside.

Roasted Potatoes

  1. Prepare all filling ingredients as described above.
  2. Heat each corn tortilla as per package instructions (usually: add 1 teaspoon water to a hot skillet and add your tortilla to it immediately. Heat for approx. 15 seconds per side, then wrap in a towel to keep warm and flexible).
  3. Fill each tortilla with the sweet potato, refried beans, salsa, vegan cheese (if using), sauerkraut, avocado and sweetcorn. Sprinkle over the chopped cilantro.
  4. Drizzle lime juice over just before serving and enjoy!
Source: tested by Violet Talley

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