Sweet Potato Tacos

Story by Holly
Sweet Potato Tacos
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Last year, after trying to pinpoint the root cause of some various health issues I was having, I decided to give up meat indefinitely. Spoiler alert: I’m now back to my carnivorous ways, but my journey into vegetarianism taught me so much. For several months I cut meat out of my diet and never once did I feel like I was missing out. I learned that being a vegetarian is about a million times easier than any other elimination diet I had ever been on. Eating out or at a friend’s home while on Whole 30 is just about impossible, and gluten and dairy free diets can be really tricky, too. But going meatless? Easy as pie. Nearly everywhere I went there were a plethora of options to choose from. And I found, much to my delight, that I didn’t really need meat to feel satisfied as much as I thought I did. (Becoming pregnant changed all that, but that’s a story for another day).

Simple, delicious, healthy, and (gasp) meat free!

Fast forward several months, and Natalie and I both found ourselves wanting to incorporate more meatless meals into our family’s dinner routines. I know that there is the occasional salad-loving child out there, but you won’t find any at my house. I learned a while ago that if I’m going to present my kids with a vegetarian meal, it needs to at least resemble foods they’re comfortable with. I realize to some this might not be ideal or sounds like “giving in,” but for me, it’s real life. Seven years into having children and I’ve become a bit of a realist. Which brings me to these tacos, because who doesn’t love tacos? Nobody, that’s who (not even my sometimes picky kids).

Roasted sweet potatoes, black beans, a quick purple cabbage slaw, goat cheese, cashew crema, and guacamole. That’s it. Simple, delicious, healthy, and (gasp) meat free! We’ve made these delicious vegetarian tacos several times over the last few weeks and each time they’re a big hit. The flavor packed into these little guys is BIG, and the textures all work together beautifully to create one seriously tasty combo. So go ahead, give these tacos a try, and experiment with some of our other vegetarian recipes listed below. With great dishes like these by your side, going meatless (once in awhile) is way easier than it seems and can actually be fun.

Sweet Potato Tacos

Serves 4

Taco Seasoning

1 tbsp chili powder
1 tbsp sea salt
1 tbsp smoked paprika
1 tbsp cumin
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp oregano
1/2 tbsp black pepper

Quick Slaw

1 small head of red cabbage, finely shredded
1 lime, juiced
1/2 tsp salt
1/3 cup cilantro, roughly chopped


3 large sweet potatoes, peeled and cut into 1/2inch cubes
1 tbsp olive oil
1 tbsp taco seasoning
1 can black beans, drained and rinsed
3 cups quick slaw
6-8 corn tortillas
2 oz goat cheese crumbled
chipotle crema


  1. Heat oven to 375° F. Combine all the ingredients for the taco seasoning in a small bowl. Spread the sweet potatoes out on a rimmed baking sheet. Drizzle with olive oil and 1 tablespoon taco seasoning, toss until combined. Roast potatoes in the oven until tender, about 20 minutes. While the potatoes are still warm, toss them with the black beans.
  2. In a large bowl, mix all ingredients for the quick slaw.
  3. Place a scoop of the sweet potato mixture into a warmed tortilla shell. Top it with ⅓ cup quick slaw, crumbled goat cheese, a scoop of guacamole and a drizzle of chipotle crema.   
  4. *Store the remaining taco seasoning in an airtight container. Use on tacos, potatoes for pretty much everything.