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Roasted Sweet Potato Tempeh Tacos

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I’ve been having the best time experimenting in the kitchen lately. These plant-based tempeh tacos are one of our new favorites! And where we’re not 100% plant-based, we do love plant-centric options for a few reasons:⁠

1️⃣ The more plants the better!

2️⃣ They often require way less cooking (tempeh comes together in a flash vs. chicken or beef)⁠

3️⃣ They’re super budget-friendly (a pack of sprouted tempeh <— our preferred variety from Trader Joes is only $1.99!)

Plus, they’re SUPER delicious. My whole family (kids included) devour these!

Roasted Sweet Potato Tempeh Tacos

1 batch roasted sweet potatoes
1 batch tempeh taco ‘meat’
1 cup red cabbage, shredded
1/4 cup cilantro
1 medium avocado, sliced or mashed with 2-3 tsp lime juice and a pinch of sea salt
6-8 small to medium flour or corn tortillas (we love Siete brand, they’re corn-free)

1. Prepare sweet potatoes and taco meat as directed (recipes below).

2. Layer each taco with avocado, tempeh, sweet potatoes, cabbage and cilantro. Enjoy!

Not 100% plant-based? These are also fabulous with a sprinkle of cojita!.

Soy-free? Swap out the tempeh for black beans.

Roasted sweet potatoes:
2 large sweet potatoes
avocado or olive oil
sea salt, garlic powder and cumin to taste (add a pinch of cayenne for a kick!)

1. Preheat oven to 375. Toss sweet potatoes in oil and sprinkle generously with spices.

2. Roast for 25-30 minutes, tossing once, until soft and lightly browned.


Tempeh taco ‘meat’
2 tsp olive oil
1/2 small onion, diced small
1 block tempeh, chopped small or pulsed in food processor
spice blend:

  • 1 1/2-2 tsp chili powder (to taste)
  • 1/2 tsp cumin
  • 1/4 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp coriander
  • big pinch sea salt (to taste)

1/4-1/2 cup veggie broth

1. Heat oil in a medium sautee pan. Add onion and cook until translucent.

2. Add tempeh on top and let cook until starting to brown. Stir, add seasonings and let cook 2-3 minutes to allow flavors to meld.

3. Deglaze pan with broth and stir to combine. Season more if needed and serve.

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Roasted Sweet Potato Tempeh Tacos

Ingredients

Scale

Roasted Sweet Potatoes: 
2 large sweet potatoes
avocado or olive oil
sea salt, garlic powder and cumin to taste (add a pinch of cayenne for a kick!)

Tempeh Taco ‘Meat’:
2 tsp olive oil
1/2 small onion, diced small
1 block tempeh, chopped small or pulsed in food processor
spice blend:

  • 1 1/22 tsp chili powder (to taste)
  • 1/2 tsp cumin
  • 1/4 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp coriander
  • big pinch sea salt (to taste)

1/4-1/2 cup veggie broth

Tacos:
1 batch roasted sweet potatoes
1 batch tempeh taco ‘meat’
1 cup red cabbage, shredded
1/4 cup cilantro
1 medium avocado, sliced or mashed with 2-3 tsp lime juice and a pinch of sea salt
6-8 small to medium flour or corn tortillas (we love Siete brand, they’re corn-free)

Instructions

Roasted Sweet Potatoes: 

1. Preheat oven to 375. Toss sweet potatoes in oil and sprinkle generously with spices.

2. Roast for 25-30 minutes, tossing once, until soft and lightly browned.

 

Tempeh Taco ‘meat’: 

1. Heat oil in a medium sautee pan. Add onion and cook until translucent.

2. Add tempeh on top and let cook until starting to brown. Stir, add seasonings and let cook 2-3 minutes to allow flavors to meld.

3. Deglaze pan with broth and stir to combine. Season more if needed and serve.


To Assemble: 

1. Prepare sweet potatoes and taco meat as directed.

2. Layer each taco with avocado, tempeh, sweet potatoes, cabbage and cilantro. Enjoy!

 

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