Sweet Potato Tacos with Black Beans and Cabbage Slaw
Rainbow sweet potato tacos with black beans and red cabbage slaw! A beautiful, plant-based dinner recipe with four vegetables per serving and plenty of protein and fiber. Naturally vegan and gluten-free.
How pretty are these tacos? Inspired by my roasted butternut squash bowls, it’s almost the exact same recipe in a taco. Whether for taco Tuesday or a healthy weeknight dinner, these sweet potato tacos are a must-make.
Roasted sweet potato with plenty of spices tucked into warm corn tortillas and topped with a crispy red cabbage slaw and guacamole. If you are looking to eat more plants this year, this is the recipe for you.
I’m a huge fan of squash in tacos, especially for a plant-based option. It’s a hearty filling and makes for a meaty taco without the meat. Once you try these, make sure to make my butternut squash tacos and my black bean and sweet potato tostadas.
While you are essentially making three different recipes, they come together fairly quickly. Roast the squash, prep the slaw, and assemble the guacamole. Then you put it all together! This means you can also make these sweet potato tacos ahead of time for easy assembly for dinner.
See below for how to make it, or scroll down for the full recipe card at the bottom.
How to Make Sweet Potato Tacos
Toss the sweet potatoes with seasoning
Toss butternut squash cubes with oil, cayenne, smoked paprika, cumin, oregano and pinch salt and pepper.
Roast the potatoes
Place the sweet potatoes in a single layer on a baking sheet and roast until tender, stirring halfway through.
Make the slaw
Stir together all the ingredients for the slaw and taste for seasoning; adding more lime juice, cilantro, or salt as needed.
Assemble
Make the guacamole and layer the ingredients on top of the warmed tortilla: guacamole, roasted sweet potatoes, and slaw.
Tips for Success
You can use pre-shredded cabbage for ease. I like the color of red cabbage, but OK to use green cabbage if you’d like instead.
You can also use pre-cut potatoes for ease. You can usually find already diced sweet potatoes in the produce section at the grocery store, especially during the fall and winter months. Butternut squash or acorn squash cubes will also work in this recipe.
More Vegan Taco Recipes
- 10 Minute Black Bean Tacos
- Lentil Tacos
- Crispy Vegan Tacos with Queso Dipping Sauce
- Mushroom and Potato Tacos
- Blackened Tofu Tacos with Pineapple Slaw
- Tofu Tinga Tacos
If you make these sweet potato tacos, make sure to come back to leave a rating and a comment. Your feedback helps other readers and seeing you make my recipes makes my day!
Sweet Potato Tacos with Black Beans and Cabbage Slaw
Equipment
Ingredients
Roasted Sweet Potatoes:
- 2 large sweet potatoes, peeled if desired, cubed
- 1 tablespoon olive oil
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon oregano
Cabbage & Black Bean Slaw
- 4 cups finely shredded red cabbage
- 1 cup black beans, drained and rinsed
- 1 tablespoon olive oil
- 2 tablespoons fresh squeezed lime juice
- 1/2 red bell pepper, diced
- 1/4 cup chopped cilantro leaves
- salt/pepper
Guacamole
- 1 large avocado
- 2 tablespoons finely chopped cilantro leaves
- 2 tablespoons finely chopped red onion
- 1/2 jalapeno, seeded and finely chopped
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
- 8 corn tortillas, warmed
Instructions
- Preheat oven to 400 degrees F. Toss the sweet potato cubes with oil, cayenne, smoked paprika, cumin, oregano and pinch salt and pepper.
- Place in a single layer on a baking sheet (may need to use two) and roast for 25-30 minutes until tender.
- While the potato is cooking, toss together the shredded cabbage, black beans, pepper, cilantro, lime juice and olive oil. Season to taste with salt/pepper. Set aside.
- In a separate bowl, mash together avocado, cilantro, red onion, jalapeno, lime juice and salt. Season to taste, if needed.
- Warm the tortillas. Spread on the guacamole, then layer on the roasted squash and top with slaw.