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Vegan Potato Tacos Recipe (Gluten Free)

These vegan potato tacos are pefect for busy weeknights. They are a breeze to throw together. Pefect for taco nigh on your next taco tuesday! The recipe itself is all about simple steps and simple ingredients.
This crispy potato tacos recipe is perfect for a quick weeknight dinner. In under 30 minutes, you can have a flavorful and satisfying meal on the table. This is a unique mexican food weeknight dinner that the whole family will enjoy. These vegan tacos are packed with great flavor and spicy potatoes!
These easy weeknight dinner is gluten free, vegan, dairy free and easy to make!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 1 serving

Ingredients

For the roasted sweet potaotes

  • 1 large sweet potato
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp garlic
  • 1 tsp onion
  • salt + pepper to taste
  • 1 tbsp avocado oil
  • 1 tbsp sugar free maple syrup

For the yogurt sauce

  • 1/2 cup fat free greek yogurt or vegan yogurt
  • 1/2 tbsp avocado oil
  • 1 tsp garlic powder

For the tacos + topping

  • 1 tsp paprika
  • 1/2 tbsp honey or vegan honey
  • 1 tbsp sunflower seeds
  • 2 tbsp golden raisins
  • 2 tbsp pine nuts
  • 3 corn tortillas
  • 1/2 cup shredded jackfruit Or shredded chicken for non-vegan option
  • 3 corn tortillas
  • 1 tbsp nutritional yeast roasted garlic flavor

Optional taco toppings

  • fresh greens optional
  • red onions, diced optional
  • 2 tbsp vegan feta optional

Instructions

Prepare the Sweet Potatoes:

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Cut the sweet potato in half lengthwise, then cut into 1/2-inch cubes.
  • In a bowl, toss the sweet potato cubes with avocado oil, vegan honey, cumin, cinnamon, garlic powder, onion powder, salt, and pepper.
  • Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet.

Roast the Sweet Potatoes:

  • Bake the sweet potatoes for 20-25 minutes, or until tender and slightly crispy on the edges.

Make the Creamy Sauce:

  • While the sweet potatoes are roasting, combine vegan yogurt, avocado oil, and garlic powder in a small bowl. Mix well.
  • If using plant-based milk instead of yogurt, adjust the amount to achieve a desired consistency (thicker for sauce, thinner for a drizzle).

Assemble the Tacos:

  • Warm the corn tortillas according to package instructions.
  • Spread some creamy sauce on each tortilla.
  • Top with roasted sweet potatoes, shredded jackfruit, nutritional yeast, sunflower seeds, golden raisins, and pine nuts.

Serve:

  • Enjoy your vegan tacos!
  • Add your favorite optional toppings like fresh greens, diced red onion, or vegan feta cheese for extra flavor and texture.

Notes

    • If using corn tortillas for the vegan potato tacos they must be warmed before serving. Corn tortillas straight out of the package are not good. They are hard and dry and difficult to work with. Make sure you warm them in an oven or on the burner for a few minutes so they are easier to work with!
    • I like to use a glass baking pan with edges so you can easily toss the crispy roasted Sweet Potatoes around while in the oven without worrying about the sweet potatoes going over the edge. Plus, if theres any extra oil you don’t have to worry about it dripping out the pan edges.
    • Top with lime juice for a fresh acidic flavor.
    • Add other vegetables or beans such as black beans, red onion,white onion,  refried beans, pinto beans, bell peppers
    • Top with your favorite salsas or favorite taco toppings suchs as hot sauce, adobo sauce, vegan sour cream, tomatillo salsa, chipotle sauce, squeeze of lime, vegan cheese, fresh cilantro or salsa verde.
    • You can also roast the seasoned potatoes in the air fryer on 390 until they are golden brown.