Spicy Chipotle Sweet Potato Tacos (vegan)
Printed from Inclusive Kitchen — Spicy Chipotle Sweet Potato Tacos
Spicy Chipotle Sweet Potato Tacos are a vibrant and hearty dish that brings a delightful kick to your dinner table. The sweet potatoes are roasted to perfection, their natural sweetness enhanced by the smoky heat of chipotle peppers. Topped with fresh avocado, zesty lime, and a sprinkle of cilantro, these tacos are not only satisfying but also packed with nutrients.
Historically, tacos have their roots in Mexican cuisine, where they were originally a simple meal for miners in the 19th century. Today, they have evolved into a beloved staple, with countless variations across the globe. This vegan version pays homage to traditional flavors while embracing a plant-based lifestyle, making it accessible to everyone.
To prepare these tacos, you’ll need a few essential ingredients and some basic kitchen equipment. The combination of sweet potatoes and chipotle creates a perfect balance of sweet and spicy, while the toppings add freshness and texture. Whether you’re hosting a taco night or simply craving a quick meal, these tacos are sure to impress. Just remember, if you can’t handle the heat, you might want to keep a glass of water handy—these tacos pack a punch!
Ingredients
- 2 large sweet potatoes
- 2 tablespoons olive oil
- 2 tablespoons chipotle peppers in adobo sauce
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 8 units corn tortillas
- 1 large avocado
- 1 unit lime
- 0.5 cup fresh cilantro
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help caramelize the sweet potatoes, enhancing their natural sweetness.
- Peel and dice the sweet potatoes into 1-inch cubes. Uniform sizes ensure even cooking, so you don’t end up with some pieces mushy and others still crunchy.
- In a large mixing bowl, combine the sweet potatoes, olive oil, chipotle peppers, garlic powder, cumin, salt, and black pepper. Toss everything together until the sweet potatoes are well-coated.
- Spread the sweet potato mixture in a single layer on a baking sheet lined with parchment paper. This prevents sticking and makes for easy cleanup.
- Roast the sweet potatoes in the preheated oven for 25-30 minutes. Stir halfway through to ensure even roasting. They should be tender and slightly caramelized when done.
- While the sweet potatoes are roasting, prepare the corn tortillas. Heat a skillet over medium heat and warm the tortillas for about 30 seconds on each side until pliable.
- Once the sweet potatoes are done, remove them from the oven and let them cool slightly. This will help them firm up a bit, making them easier to handle.
- Slice the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it lightly with a fork and add a squeeze of lime juice to prevent browning.
- To assemble the tacos, place a generous scoop of the roasted sweet potatoes on each tortilla. Top with a dollop of mashed avocado and a sprinkle of fresh cilantro.
- Finish with a squeeze of lime juice over the top for a zesty kick. The acidity of the lime brightens the flavors and balances the sweetness of the potatoes.
- Serve the tacos warm, and enjoy them with your favorite salsa or hot sauce if you like it extra spicy. Just remember, sharing is caring—unless it’s the last taco!
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Nutrition (per serving)
- Calories: 350
- Carbs g: 60
- Protein g: 7
- Fat g: 10
- Sugar g: 5
