Tempeh Sweet Potato Tacos

The perfect combination of sweet potatoes + tempeh spiced to perfection, baked + layered into a taco! Vegan + gluten-free + healthy! You are going to want it to be Taco Tuesday every night of the week! These tacos are super easy + can be customized with any variety of toppings for the pickiest of eaters. These are so awesome!!!!

Tara’s Tips For Perfect Tempeh Sweet Potato Tacos:

Keep these guys vegan + gluten-free by leaving out the cheese + simply adding diced red onion and avocado. I would not steer you wrong, they don’t need much more flavor than they already get from the roasted sweet potatoes. I know my cheese lovers out there will be tempted to sprinkle some cheese on top, but first give it a try with just the basics and maybe a little hot sauce or sriracha drizzled on top.
New to tempeh? Start here: Reasons to Eat Tempeh. Remember to always boil your tempeh first to remove the bitter taste.
Creamy Avocado Dressing is fabulous drizzled over the top of these cuties. Get the recipe right here. Alternatively, you could drizzle Silken Tofu Sour Cream Recipe or Silken Tofu Vegan Ranch (nut-free!) or Easy Vegan Ranch. We have tried these tacos with ALL of these (yes, I make these all the time!) and the top 2 favs for topping these are the creamy avocado + the homemade sour cream.
You choose! Crunchy or soft tacos or a combination of both 🌮🌮🌮! Both equally awesome!
I indicated in the recipe to use 3 cups of sweet potatoes. This is the quantity of about 2 medium sweet potatoes. A little more or a little less would be just fine.
Not into taco shells? Make a taco bowl, like mine 👇🏻

Love Tempeh? Me Too!

Try one of my other awesome tempeh recipes:

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Tempeh Sweet Potato Tacos

November 11, 2021

Servings: 6 tacos

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The perfect combination of sweet potatoes + tempeh spiced to perfection, baked + layered into a taco! YUM!

By: Tara

Ingredients

3 cups of diced sweet potato (usually 2 medium sized)
8 ounce package tempeh
olive or avocado oil spray (optional)
2 tsp smoked paprika
1/4 - 1/2 tsp chili pepper powder (to taste)
2 tsp cumin powder
1 tsp salt + black pepper
2 tsp garlic powder
6 taco shells
1 diced avocado
1/2 cup diced red onion
1 cup creamy avocado dressing (optional/see tips above for the recipe)
hot sauce to taste

Directions

Step 1 Bring 3 cups water to a boil in a medium pot.
Step 2 Remove tempeh from packaging, add tempeh to boiling water and boil for 10 minutes.
Step 3 While tempeh boils, peel and dice sweet potatoes.
Step 4 Place the diced sweet potatoes into a bowl and spray with oil spray (optional). Then, sprinkle with all of the spices (paprika, chili pepper powder, cumin, garlic powder, salt).
Step 5 Transfer to a parchment paper lined baking sheet, set aside.
Step 6 When tempeh is done boiling, pour into a colander and fully drain the water.
Step 7 Transfer tempeh to a cutting board and cut into small cubes once cool enough to cut.
Step 8 Transfer to baking sheet with sweet potatoes, bake in 450 degree oven for 25 minutes or until everything is golden brown. If tempeh appears done before sweet potatoes, remove from baking sheet and allow sweet potatoes more time to crisp up.
Step 9 Prepare taco shells according to package directions, then assemble tacos by layering in the black beans followed by tempeh.
Step 10 Finally, add the toppings of red onion, avocado, hot sauce + optional creamy avocado dressing.
Step 11 Eat immediately, enjoy!

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Tempeh Sweet Potato Tacos

Tara’s Tips For Perfect Tempeh Sweet Potato Tacos: