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.
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
- 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.
- 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.
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.
Drizzle with 1 tablespoon olive oil and the seasonings. Use clean hands to combine. Roast for 10 minutes then remove from the oven.
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.
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.
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!
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.
For best quality, keep refrigerated for 3-4 days. Store the slaw and roasted ingredients in separate containers.
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.
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.
Looking for more recipes?
These tacos go really well with peach margaritas! You might also like these vegetarian meal ideas:
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Roasted Sweet Potato Tacos with Plantains
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
- 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
- 8 small corn tortillas can use flour tortillas too
- 1 large avocado sliced
- 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!
- 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).
- 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.