Looking for a healthy twist on taco night? These Roasted Sweet Potato and Kale Tacos bring together the perfect blend of sweet, savory, and nutritious ingredients. I’ve found that this vegetarian-friendly recipe satisfies even the most dedicated meat lovers, while packing a serious nutritional punch. The combination of crispy-edged roasted sweet potatoes and slightly charred kale creates an incredibly satisfying texture that’ll have you reaching for seconds.
Ingredients
- 2 large sweet potatoes, cut into 1-inch cubes
- 1 large bunch kale, stems removed and roughly chopped
- 8-10 corn tortillas
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 lime, cut into wedges
- Optional toppings: avocado, cotija cheese, cilantro, red onion, hot sauce
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Toss sweet potato cubes with 1½ tablespoons olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper.
- Spread seasoned sweet potatoes on the baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway through, until edges are crispy.
- While the sweet potatoes roast, toss the chopped kale with remaining olive oil and a pinch of salt.
- When sweet potatoes are nearly done, add the kale to the same baking sheet and return to oven for 5-7 minutes until slightly crispy.
- Warm tortillas either directly over a gas flame or in a dry skillet.
- Assemble tacos by filling each tortilla with the roasted sweet potato and kale mixture, then add your chosen toppings.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 (2-3 tacos per person)
Recipe Notes
For the best results, keep these helpful tips in mind:
- Cut sweet potatoes into similarly sized pieces to ensure even cooking
- Don’t overcrowd the baking sheet – this helps achieve those crispy edges we’re after
- Make sure your kale is completely dry before roasting to achieve the best texture
- These tacos can be made ahead – store the roasted vegetables separately from the tortillas and reheat when ready to serve
- For extra protein, add black beans or your favorite plant-based meat alternative
- Double the batch of roasted vegetables to use in grain bowls or salads throughout the week
These Roasted Sweet Potato and Kale Tacos are perfect for meal prep, weeknight dinners, or when you’re craving something healthy yet satisfying. The leftovers (if you have any!) taste great the next day, making this recipe a practical addition to your weekly rotation.
Roasted Sweet Potato and Kale Tacos
Ingredients
- 2 large sweet potatoes cut into 1-inch cubes
- 1 large bunch kale stems removed and roughly chopped
- 8-10 corn tortillas
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 lime cut into wedges
- Optional toppings: avocado cotija cheese, cilantro, red onion, hot sauce
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Toss sweet potato cubes with 1½ tablespoons olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper.
- Spread seasoned sweet potatoes on the baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway through, until edges are crispy.
- While the sweet potatoes roast, toss the chopped kale with remaining olive oil and a pinch of salt.
- When sweet potatoes are nearly done, add the kale to the same baking sheet and return to oven for 5-7 minutes until slightly crispy.
- Warm tortillas either directly over a gas flame or in a dry skillet.
- Assemble tacos by filling each tortilla with the roasted sweet potato and kale mixture, then add your chosen toppings.