Vegan Sweet Potato Tacos With Pineapple Salsa

Filled with delicious roasted sweet potatoes and topped with a fresh and crunchy salsa, these sweet potato tacos are packed with flavour and character.

This dish is loaded with plant-based proteins and fibre. I also love the bright and colourful mix of its fresh ingredients.

The creamy Chipotle Avocado Sauce adds quite a punch to this tasty Mexican-inspired recipe. You can vary the amount of chili to suit your personal preference.

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While the sweet potatoes are roasting in the oven, you can prepare the salsa and avocado sauce and have dinner ready in just 40 mins or so. It’s the perfect midweek family meal or Meat Free Monday plant-based dinner.

If you are looking for a hearty and filling vegan recipe that can be enjoyed by everyone, these Sweet Potato Tacos With Black Bean Pineapple Salsa are a definite winner.  Enjoy!

Vegan Sweet Potato Tacos With Fruity Pineapple Salsa

Yield: 4

Vegan Sweet Potato Tacos With Pineapple Salsa


  • 1 kg sweet potatoes
  • 3 Tbsp olive oil
  • 1 tsp smoked paprika
  • Black Bean Salsa
  • 400g can black beans [14oz]
  • 200g fresh pineapple [7oz]
  • 150g cherry tomatoes [5.3oz]
  • 1 small orange pepper
  • 1 small red onion
  • 150g can corn [5.3oz]
  • 1 garlic clove
  • juice of 2 limes
  • 3/4 tsp ground cumin
  • 3/4 tsp ground coriander
  • 15g fresh coriander [0.5 oz]
  • salt
  • Chipotle Avocado Sauce
  • 2 ripe avocados
  • 2 garlic clove
  • 1 tsp ground coriander
  • 15g fresh coriander [0.5 oz]
  • juice of 2 limes
  • 1/2 - 3/4 tsp of chipotle flakes to taste
  • 125ml water [US 1/2 cup]
  • salt
  • 8 corn or flour tortillas


  1. Preheat the oven 220°C / 200°C Fan / 425°F / Gas mark 7.
  2. Peal and cut sweet potatoes in 1 cm [0.4 inch] dice.
  3. Spread on a large oven tray, tossed with 3 Tbsp of olive oil and 1 tsp of smoked paprika.
  4. Cook for 20-25 mins until golden and soft. Season with a 1/4 tsp of salt.
  5. In the meantime, make the black bean salsa. Rinse and drain the black beans and corn. Transfer to a bowl.
  6. Add fresh pineapple (cut into 1 cm [0.4 inch] dice), tomatoes (cut in halves), pepper (cut into 1 cm [0.4 inch] dice), red onion (finely diced) and crushed garlic clove. Add lime juice, ground cumin, ground coriander and chopped fresh coriander. Season to taste with salt.
  7. To make the chipotle avocado sauce, place the avocado flesh into a blender.
  8. Add garlic clove, spices, chipotle, lime juice and half the water. Blend until smooth.
  9. Add more water until you get your desired consistency. Season to taste with salt.
  10. When the sweet potatoes are cooked, pile them on each tortilla with salsa and avocado sauce. Sprinkle with more freshly chopped coriander if desired.

Hungry for more? Step your taco night up a notch by adding these spicy raw walnut meat and Sriracha tacos to the menu; they’re easy to make and will keep your dinner guests coming back for more.

For more Mexican-inspired food, these potato nachos are gluten-free and delicious. Perfect for parties and potlucks, top them with beans, quinoa, lettuce with lime, guacamole, hummus, and pico de gallo.

If you’re more of a burrito person (and have a soft spot for breakfast foods), this vegan recipe may be your new favourite. Start your day off right with a breakfast burrito that brings together aromatic Mexican spices, tofu scramble, and plenty of mashed avocado. It includes brown rice, fresh coriander, and nutritional yeast.

Pozole is a traditional Mexican hominy soup, a great way to enjoy the classic flavors of Mexican cuisine without the heaviness of burritos. It’s ideal for rainy days and cold nights, and can be topped with cashew cream. Not keen on using enchilada sauce? Make your own using Guajillo, California, and Nuevo chiles.

For something a little less traditional, try this plant-based Mexican pizza recipe. Go as healthy or as “cheat day” as you want – sticking to just vegetables or going hard on the dairy-free cheese.

This recipe was republished with permission from The Flexitarian.

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