Roasted Sweet Potato Tacos

Roasted sweet potatoes tossed in chili powder and cumin, paired with black beans, tangy goat cheese, and creamy avocados.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Author 2Teaspoons


  • 1 lb sweet potatoes peeled and diced to bite-sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • 3 ½ cups black beans two 14 ounce cans rinsed and drained
  • 3 cups baby spinach
  • 1 ripe avocado diced
  • ½ red onion diced
  • 4 ounces goat cheese
  • 6-12 to rtillas*
  • cilantro and lime juice for garnish


  1. Preheat oven to 400 degrees. Toss sweet potato pieces in olive oil, chili powder, cumin, salt and pepper. Arrange on a baking sheet in a single layer. Roast in oven until soft and slightly brown on the edges, about 25 minutes.
  2. Assemble tacos by dividing ingredients up equally between each tortilla. I layered mine in the following order: <br>spinach <br>black beans <br>sweet potatoes <br>goat cheese <br>avocado <br>red onion <br>cilantro <br>lime juice

Recipe Notes

*I made six 10 inch tortillas tacos, but smaller or bigger ones can be used instead, just adjust the taco filling accordingly. You can also double up the tortilla for a more filling, hearty taco (as shown in the photos)