• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Cozy Peach Kitchen
  • home
  • About
  • Recipes
  • Nutrition & Lifestyle
menu icon
go to homepage
  • Home
  • Recipes
  • About
  • Lifestyle & Nutrition
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • About
    • Lifestyle & Nutrition
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Dinner Recipes

    Roasted Sweet Potato and Plantain Tacos

    Published: Jun 4, 2021 by Cassidy Reeser · This post may contain affiliate links.

    82 shares
    jump to recipe

    Roasted sweet potatoes and plantains combine with a refreshing radish and Brussel sprout slaw in this delicious vegetarian taco recipe! This meal is so easy to make and is perfect for summer.

    Overhead view of three corn tortillas topped with sweet potatoes and slaw on a white background

    Recipe features

    Sweet potato tacos are balanced with sweet and savory flavors, thanks to starchy sweet plantains and crisp, zesty radishes. They're a vibrant, nutrient-packed dinner recipe that's packed with all kinds of fresh produce.

    • Dietary features: vegetarian, vegan, gluten-free, nut-free, soy-free
    • Great for weeknight meals and dinner parties
    • Packed with fiber from sweet potato and plantains
    • Easy to customize and make swaps as needed

    If you like these tacos, I think you'll love these equally vibrant chipotle cauliflower tacos.

    What you'll need

    Labeled ingredients used to make sweet potato tacos
    • Sweet potatoes: I actually use a mix of Japanese sweet potatoes and orange-flesh sweet potatoes for a variety of flavor and texture. You can use one or the other if you prefer. I make this recipe a lot with whichever potato I have on hand.
    • Plantains: Make sure your plantains are super ripe before roasting them. They should have a lot of brown/black spots and a yellow skin like the kind of banana you would use for banana bread. They get really sweet and a little crisp in the oven.
    Labeled ingredients used to make radish slaw
    • Radishes and Brussel sprouts add a crisp bite to an otherwise soft taco filling.
    • Mayonnaise (I use vegan mayo but any kind works) combines with lime juice, lime zest and agave syrup to make the slaw dressing. Agave syrup can be replaced with an equal amount of honey or white sugar.
    • Corn tortillas: I use 6 inch corn tortillas. You can use flour tortillas if you prefer.

    Recipes steps and timing

    The nice thing about these sweet potato tacos is that you can prepare the slaw while the sweet potatoes and plantains are roasting.

    Most active time in this recipe is spent chopping the veggies.

    Small white and orange sweet potato pieces on a sheet pan

    Step one: Dice the sweet potatoes into small ½ inch pieces. I usually keep the skin on but you can peel it if you prefer. Removing the skin results in a softer potato.

    Step two: Layer the sweet potatoes evenly on a full size sheet pan. You can add parchment paper for easier cleanup.

    Drizzle with 1 tablespoon olive oil and the seasonings. Use clean hands to combine. Roast for 10 minutes then remove from the oven.

    Overhead view of sliced plantains on a sheet pan

    Meanwhile, remove skins from the plantains and slice the plantains into coins, about 1 centimeter thick. Add to a small bowl and toss with 1 tablespoon olive oil and ¼ teaspoon salt.

    Close up of roasted sweet potato and plantains on a sheet pan

    After the sweet potatoes have roasted for 10 minutes, add the plantains to the sheet pan. Roast for another 20 minutes.

    The sweet potatoes should be very tender and the plantains will be golden but soft.

    Sliced radishes and brussel sprout slaw in a white speckled bowl on a pink background

    Meanwhile, make the slaw. Slice the radishes thinly and Brussel sprouts so that they appear shredded.

    Whisk together the slaw dressing in a small container then pour over the veggies. Toss to combine. Cover and refrigerate until ready to use.

    To make the tacos: Divide all ingredients between 8 warmed corn tortillas. Add a slice or two of avocado to each tortillas and garnish with additional cilantro. Enjoy!

    Close up of three sweet potato tacos in corn tortillas with a green lime juicer in the background

    Recipe notes and FAQ

    • Make it a burrito: This recipe makes 8 tacos but you can make 4 small burritos using 9" tortillas.
    • Extras: I think these are great on their own but it never hurts to add a sprinkle of pepitas, quick pickled onions and a dash of hot sauce (I adore this collection of hot sauces!).
    • Protein: Add a can of black beans or make your own from dry for extra protein. Tempeh taco meat or tofu chorizo would also go really well in sweet potato tacos. Air fryer tofu or chickpeas are also easy options.
    • Make them spicy: The chipotle chili powder does add some heat, but you can add ¼ teaspoon cayenne pepper to the sweet potatoes for a spicier result.
    • If you prefer a cabbage based slaw, check out my tahini slaw or the creamy coleslaw that comes on my BBQ jackfruit sandwiches. You can also just use one pound of shredded cabbage in place of the veggies.
    How long do these keep?

    For best quality, keep refrigerated for 3-4 days. Store the slaw and roasted ingredients in separate containers.

    What is the best way to warm tortillas?

    I like to heat mine in a cast iron skillet. This allows them to get warm and golden brown. Just heat a cast iron skillet (or another large skillet) over high heat. Add the tortillas and flip when they are golden, about 2 minutes.

    Can I make the coleslaw in advance?

    Yes, you can make the slaw up to a day in advance. This is actually great for the slaw because it allows the flavors to marinate and the Brussel sprouts and radishes tenderize.

    Three tacos in corn tortillas with a bowl of radish slaw in the background

    Looking for more recipes?

    These tacos go really well with peach margaritas! You might also like these vegetarian meal ideas:

    • Sweet Potato Black Bean Burgers
    • Sweet Potato Black Bean Quesadillas
    • BBQ Jackfruit Tacos with Mango Avocado Salsa
    • Vegan Lentil Tacos

    Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!

    Close up of three sweet potato tacos in corn tortillas with a green lime juicer in the background
    Print Recipe
    5 from 1 vote

    Roasted Sweet Potato Tacos with Plantains

    Roasted sweet potatoes and plantains combine with zesty, crunchy radish-brussel sprout slaw in this simple and colorful vegan recipe.
    Prep Time10 mins
    Cook Time30 mins
    Total Time45 mins
    Servings: 4 servings (2 tacos each)
    Author: Cassidy Reeser, MS, RD

    Ingredients

    Roasted Sweet Potatoes and Plantains

    • 1 pound sweet potato diced into ½ inch pieces and peeled if desired, see note #1
    • 2 large ripe plantains sliced into coins
    • 2 tablespoons olive oil or neutral oil like canola oil, divided
    • ½ teaspoon coarse salt divided in half
    • ½ teaspoon chili powder
    • ½ teaspoon chipotle chili peppers/powder
    • ½ teaspoon cumin
    • ¼ teaspoon garlic powder

    Slaw

    • ½ pound Brussel sprouts thinly sliced and ends removed
    • ½ pound radishes thinly sliced
    • 3 tablespoons vegan mayo or regular mayo
    • 1 small lime juice from- about 2 tablespoons....................
    • ½ teaspoon lime zest from ½ lime
    • ¼ teaspoon coarse salt
    • ½ teaspoon agave syrup sub white sugar as needed
    • 2 tablespoons roughly chopped cilantro
    • freshly ground black pepper to taste

    Tacos

    • 8 small corn tortillas can use flour tortillas too
    • 1 large avocado sliced

    Instructions

    • Preheat the oven to 400 degrees F.
    • Layer the diced sweet potatoes evenly on a full size sheet pan. You can add parchment paper for easier cleanup. Drizzle with 1 tablespoon olive oil and ¼ teaspoon salt, chili powder, chipotle chili pepper, cumin and garlic powder. Use clean hands to combine. Roast for 10 minutes on the middle oven rack.
    • Add sliced plantains to a medium bowl and toss to combine with 1 tablespoon olive oil and remaining ¼ teaspoon of salt. After the sweet potatoes have roasted for 10 minutes, remove from the oven and add plantains to the same pan in a single layer. Roast for another 20 minutes, until the plantains are golden and the sweet potatoes are tender.
    • Meanwhile, make the slaw. Add the sliced radishes and Brussel sprouts to a large bowl. Whisk together the slaw ingredients in a small bowl: mayo, juice from one lime, lime zest, salt, agave syrup, cilantro and black pepper to taste.
    • Add the dressing to the radishes and Brussel sprouts. Toss to combine. Refrigerate until ready to use (can be made up to a day in advance).
    • Prepare the corn tortillas. Heat a large skillet or cast iron pan over high heat. Once hot, add corn tortillas 2-3 at a time. Heat for 2-3 minutes on each side, until golden and starting to firm up. Flip and repeat.
    • Assemble the tacos: Divide the sweet potato filling between 8 tacos. Top with radish slaw and a slice or two of avocado. Enjoy!

    Notes

    1. Sweet potatoes: I actually use one Japanese sweet potatoes and one orange sweet potato for a variety of flavor but one or the other works (orange is usually sweeter and Japanese/white is starchier). 
    2. Leftovers: Store leftover sweet potato and slaw in separate containers. The slaw will lose quality over time but can be enjoyed for up to 4 days.

    Instagram icon

    Did you make this recipe?

    Tag @cozypeachkitchen on Instagram and hashtag
    #cozypeachkitchen

     

    Serving: 2tacosCalories: 577kcalCarbohydrates: 90gProtein: 10gFat: 23gSaturated Fat: 3gSodium: 631mgPotassium: 1552mgFiber: 16gSugar: 23gVitamin A: 17702IUVitamin C: 86mgCalcium: 132mgIron: 4mg

    More Vegetarian Dinner Recipes

    • Baked Sweet Potato Bowls with Tempeh
    • One Pot Vegetarian Chili Mac
    • Rice and Bean Casserole with Sweet Potatoes
    • Vegetarian Red Curry Noodles (One Pot)
    82 shares

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Smiling portrait of a woman holding a bowl of grits and tofu.

    Hi, I’m Cassidy! I’m the registered dietitian behind Cozy Peach Kitchen, a food and nutrition blog sharing easy vegetarian recipes for every occasion.

    More about me →

    Trending now

    • Vegan Avocado Pesto Pasta
    • Stovetop Gouda Mac and Cheese
    • Sweet Potato Quinoa Bowls with Almond Dressing
    • Vegetarian Black Bean Quinoa Casserole (Dump and Bake!)
    • Mediterranean Quinoa Bowls with Balsamic Chickpeas
    • Instant Pot Black Beans and Rice

    Vegetarian meal prep

    • Quinoa Edamame Salad with Peanut Sauce
    • Vegan Breakfast Egg Sandwiches
    • Vegan Lentil Bowls with Lemon Tahini Dressing
    • Easy Vegetarian Bean Burritos
    • One-Pot Vegetarian Spaghetti
    • Instant Pot Red Beans and Rice (Vegan)
    • Southwest Quinoa Taco Salad
    • Sweet Potato Quinoa Bowls with Almond Dressing

    Footer

    Logos

    Footer

    About

    • Privacy Policy and Disclaimer
    • Accessibility Statement

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with Cassidy

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Cozy Peach Kitchen®. All rights reserved.