If you’re a fan of sweet potatoes in savory situations, you’re going to love these sweet potato tacos. We crafted this recipe with Cinco de Mayo in mind for vegans who are craving a filling and festive meal (don’t forget the margaritas!)
Think tender and spicy roasted sweet potato wedges, wrapped in a warm tortilla and garnished with corn, black beans, fresh cilantro and Cholula.
Pretty basic right? I thought so, too. That is, until I added a drizzle of creamy avocado sauce. It’s cool, it’s smooth, it’s so loaded with flavor you almost (but not quite) forget about the nutritious morsels beneath.
To add a new layer of texture, I finished these sweet potato tacos off with a handful of crispy shaved Brussels sprouts.
Yes – seriously! If this is the first time you’ve seen Brussels sprouts in a taco recipe, don’t panic. They really blend perfectly with the other flavors and impart the most satisfying crunch in each bite.
You can usually find shaved Brussels sprouts at Trader Joe’s along with the other produce. If you can’t locate them at your local grocery store, you can definitely use whole Brussels sprouts – there’s just an extra step of prep required.
You’ll need four cups of Brussels sprouts, trimmed and quartered (about ½ pound). Then, simply peel the leaves off (this can be tedious, but it’s worth it!) and follow the instructions for shaved Brussels sprouts below.
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Sweet Potato Tacos with Creamy Avocado Sauce & Crispy Brussels Sprouts
- Prep Time: 20 min
- Cook Time: 40 min
- Total Time: 1 hour
- Yield: 12 tacos 1x
- Cuisine: Vegan
Description
If you’re a fan of sweet potatoes in savory situations, you’re going to love these vegan tacos smothered in creamy avocado sauce and topped with crispy Brussels sprouts.
Ingredients
For the tacos
- 12 corn or flour tortillas
- 2 large sweet potatoes, peeled
- 2 Tbsp. olive oil
- 1 tsp. salt
- 1 tsp. chili powder
- ½ tsp. cumin
- 1 cup corn kernels, fresh or frozen
- 1 cup black beans
- Freshly chopped cilantro, for serving (optional)
- Hot sauce, for serving (optional)[br]
For the avocado sauce
- ½ large, ripe avocado
- ¼ cup plain non-dairy yogurt (I used So Delicious Coconut Milk Yogurt)
- ¼ cup water
- 1 cup cilantro leaves and stems
- 1 small clove of garlic, minced
- ½ teaspoon salt
- Juice of ½ small lime
For the crispy Brussels sprouts
- 2 cups shaved Brussels sprouts
- 1 tsp. olive oil
- Pinch of salt
Instructions
- Preheat oven to 425F and line two baking sheets with parchment paper. Slice sweet potatoes into ½-inch wedges and add them to a large bowl. Toss with the olive oil, chili powder, cumin, and salt. Distribute the sweet potato pieces in an even layer across both baking sheets. Roast for 15 minutes, flip the pieces, and then bake 10 minutes more. When done, the sweet potatoes should be fork tender and lightly browned on the outside.
- Meanwhile, make your avocado sauce. Combine the avocado, non-dairy yogurt, water, cilantro, garlic, salt, and lime juice in a blender. Puree until very smooth, adding a tablespoon more water as necessary to keep things moving. Scoop the sauce into a small bowl and set aside.
- When the sweet potatoes are done, lower your oven temperature to 350F. Toss the shaved Brussels sprouts with 1 teaspoon of olive oil and a pinch of salt. Arrange them in a single layer on a baking sheet lined with parchment paper and bake 10 to 12 minutes, moving the leaves around every 5 minutes or so. When done, the Brussels sprouts should be slightly brown and crispy, but not burnt.
- Meanwhile, combine the corn and black beans in a medium bowl and warm them in the microwave, 45 seconds to 1 minute. One at a time, heat your tortillas in a dry pan over a medium-low flame, about 30 seconds on each side. As you heat the tortillas, layer them on a plate and cover with a clean kitchen towel to keep them warm.
- To serve, place a few sweet potato wedges down the center of a tortilla. Layer on the corn and black beans, followed by a splash of avocado sauce, a tablespoon of crispy Brussels sprout leaves, a sprinkle of cilantro, and a dab of hot sauce, if desired.
Elena
I love your recepies in general and this one in particular I have to make it myself. Thanks for sharing your talent with us!!!
Matt Maguire
Wow - we have got to try these!! Found your site through instagram and am loving it. Beautiful photos and the recipes I've seen so far look tasty Keep it up!!
Agness of Run Agness Run
Delicious dish! So mouth-watering. Can't wait to give it a try!
Well Vegan
Hi Agness! Yes, do give them a try! It's the roasted sprouts with that creamy sauce that really makes them AMAZING!
Evelyn Reese
This looks great and it is very colorful with the colors of Cinco de Mayo in mind. I will try this one for sure.
Well Vegan
Yes Evelyn, TRY them!!! They're fabulous.
Casey
I'm not a big fan of sweet potatoes, but the spice on them was delicious. With all the other flavors in there, i'm totally won over. You guys may want to bottle and sell the creamy avocado sauce...
Well Vegan
Casey, I've seen you enjoy many a sweet potato! You just don't like plain ones. These are are seasoned and spicy — of course you like them! xoxo
John
Great Cinco De Mayo idea! Sweet potatoes and Brussels sprouts are a nice combo, and it's hard to miss with tacos
Well Vegan
John, tacos are the best. And these beat the pants off of the ones you like so much from the gas station. Those are legit tacos, but these are even better 🙂
Christine
Great recipe. I'm going to be using that avocado sauce on quite a few things.
Well Vegan
Yes Christine! I use it on SO MANY things. It's great on just about anything or as veggie dip.
Kaylee
I love sweet potatoes so I need to try this! These tacos look so delicious.
Janet Earling-Bencivenni
These sound scrumptious. Too bad I'm the only one at my house that would eat them!
Well Vegan
Janet, don't let that stop you! You might be surprised 🙂
Brit Strawbridge
This looks delicious! I would have never thought brussels sprouts but that looks so so yummy!
Well Vegan
Brit, you're totally right! The brussels sprouts are unexpected by add a nice little salty/crispy to the mix!