Our delicious Vegan Beet Tacos with Sweet Potatoes and tofu wrapped in nutty corn tortillas are topped with creamy avocado, and crunchy apples and drizzled with sriracha.
These creative and flavorful tacos scream Fall! Good and tasty food that is good for you? We'll take that, any day! That has been our goal since we started this blog years ago. To bring you vegan and vegetarian recipes that not only taste good but also have nutritional value ( with the occasional indulgence)
Table of contents
Why You'll Love Our Vegan Beet Tacos
- We've gathered some of our favorite fall ingredients, that also happen to rank pretty high in the good-for-you food list and created this delicious taco: sweet potatoes, hearty beets, crunchy apples and of course, super creamy avocado.
- So tasty and satisfying, that you will not miss the meat one bit. And to make it even better, super easy to prepare. No fancy ingredients, ready in a little over 30 minutes and perfect to make ahead.
- With these Vegan tacos, no one will ask: Where do you get your protein? because we added baked tofu for added protein.
Ingredients
- Beets. Use our guide for how to roast beets, or buy precooked from the market.
- Sweet Potatoes.
- Avocados.
- Apple.
- Tofu. Adds texture and protein, making this a well-rounded meal that will keep you satisfied.
- Sunflower Seeds.
- Corn Tortillas.
- Sriracha.
- Spices. Salt, black pepper, cumin, chili powder.
- Extra Virgin Olive Oil.
- Lemon juice or lime juice.
How to Make Beet Tacos
- Step 1: Preheat oven to 375ºF. Line a large baking sheet with parchment paper.
- Step 2: Peel and dice the sweet potato into medium-sized pieces. Toss with the olive oil, salt, and pepper. Arrange them onto the lined baking sheet in one layer and bake until tender.
- Step 3: Place the diced beets in a medium bowl, add lemon juice, cumin, chili powder, and salt and mix well.
- Step 4: Mash the avocado with the lemon or lime juice and salt.
- Step 5: To assemble the tacos, spread a layer of mashed avocado on each tortilla. Arrange a few pieces of diced sweet potato, beets, apple, tofu and sprinkle with sunflower seeds.
- Step 6: Squeeze lime juice on each taco and add sriracha to taste.
Substitutions
Tortillas. You can use flour tortillas, whole wheat tortillas, corn tortillas, low-carb tortillas high protein wrap ssor gluten-free tortillas. Use your favorite variety.
Spices. If you prefer, you can use a taco seasoning blend.
Avocados. We like to keep it simple with mashed avocados, buy you can make your favorite guacamole or pick up a pre made one at your local market.
Sriracha. Use your favorite hot sauce or salsa to add some heat.
Recipe Tips
- When handling beets, wear gloves and cover your work surface to avoid red stains.
- Set out all the elements of these beet tacos on a table for dinner and let everybody assemble their own in a fun taco bar
- Warm tortillas on the stove over medium heat before assembling and serving the tacos.
Serving Suggestions
Serve these just like you would any other taco. Add your favorite toppings like sour cream, onions, roasted garlic, fresh cilantro, pickled onions, cabbage, marinated feta cheese, and more to make this recipe your own.
Storage and Reheating
The various elements for beet tacos can be stored separately in airtight containers in the fridge for up to 5 days. Reheat the sweet potatoes and beets over medium-high heat on the stove for a few minutes, until warmed through.
More vegan taco ideas
- Roasted Yellow and Purple Cauliflower Tacos
- Avocado, Mango, Chili Lime Tofu Vegan Tacos - Gluten-Free
- Chipotle Hummus & Roasted Vegetable Healthy Tacos
- Butternut Squash Vegan Tacos
- Chickpea Vegan Tacos - Gluten-free
- Tacos al Pastor
- Shawarma Veggie Tacos with Tahini Guacamole
- Buffalo Cauliflower Tacos
Some Inspired Beet recipes
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
Beet and Sweet Potato Tacos
- Total Time: 45 mins
- Yield: 6 1x
- Diet: Vegan
Description
Beet And Sweet Potato Tacos - Nutty Corn tortillas are topped with creamy avocado, roasted beets, sweet potatoes, crunchy apples and if you choose to spice it up drizzle sriracha all over these fall tacos. All the fall flavors we love wrapped on a soft, chewy corn tortilla!
Ingredients
For the Sweet Potatoes
- 1 large sweet potato, diced small-medium
- 1 tbsp extra virgin olive oil
- ¼ tsp salt
- ⅛ tsp black pepper
For the beets
- 2 pre-cooked store-bought beets, or roast them at home), diced small
- 1 ½ tsp lemon juice or lime juice
- ½ tsp cumin
- ½ tsp chili powder
- ⅛ tsp salt
Mashed Avocado
- 2 Hass avocados
- 2 tsp lemon or lime juice
- ½ tsp salt
Assembling the tacos
- 1 medium apple, diced (about 1 cup)
- 7 ounce baked tofu, cubed ( about ½ cup)
- 1 or2 limes
- 1 tbsp sunflower seeds
- 6 small soft corn tortillas
- Sriracha to taste (optional)
Instructions
- Preheat oven to 375ºF. Line a large baking sheet with parchment paper.
- Peel and dice the sweet potato into medium-sized pieces. Transfer to a bowl, add olive oil, salt, and pepper, and toss well to coat. Arrange them onto the lined baking sheet in one layer and bake for 35 minutes or until tender. Set aside
- Place the diced beets in a medium bowl, add lemon juice, cumin, chili powder and salt and mix well.
- Mash the avocado with the lemon or lime juice and salt.
- To assemble the tacos, spread a layer of mashed avocado on each tortilla. Arrange a few pieces of diced sweet potato, beets, apple, tofu and sprinkle with sunflower seeds.
- Squeeze lime juice on each taco and add sriracha to taste
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Entree
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 276
- Sugar: 6.9 g
- Sodium: 149.4 mg
- Fat: 14.8 g
- Saturated Fat: 2.1 g
- Trans Fat: 0 g
- Carbohydrates: 31.9 g
- Fiber: 8.8 g
- Protein: 8.4 g
- Cholesterol: 0 mg
Gail
Yes! Yes! Yes!
Vicky & Ruth
Thank you Gail! Hope you enjoy them 🙂
Minna
This is one recipe we will be sure to try!
Vicky & Ruth
Let us know how it goes 🙂
Diana
I always look for comments but it seems like most have not even tried the recipe. The outcome or suggestions would be helpful if someone actually made the recipe.
Vicky & Ruth
Hi Diana,
Unfortunately, not everyone that makes the recipe leaves a comment. If you decide to try the recipe we would love your feedback. Thank you so much.
Natalie
I made these tacos ( without the apple ) yesterday for lunch and my family really enjoyed. My husband likes them spicy so he used a little bit more of sriracha sauce.
Vicky & Ruth
Yum! Thank you for sharing!
Janet Osborn
Seriously good stuff!
Vicky and Ruth
Thanks!