Roasted Sweet Potato Tempeh Tacos



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

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)


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!