These Chili-Lime Sweet Potato & Kale Tacos are perfect for a Meatless Friday night. Sweet, zesty roasted sweet potatoes, tender kale, and a creamy avocado drizzle come together for a colorful, filling, and fuss-free taco that’s both vegetarian and gluten-free.
Why This Recipe is Awesome
- Sweet potatoes roasted to golden perfection with a bright chili-lime kick
- Kale adds vibrant green color and a satisfying crunch
- Creamy avocado drizzle ties all the flavors together
- Quick, easy, and perfect for a weekday dinner or weekend taco night
Ingredients You’ll Need
For the Tacos:
- 2 medium sweet potatoes, peeled and cubed
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp paprika
- Salt & pepper, to taste
- 2 cups chopped kale
- 4 corn tortillas (certified gluten-free)
Avocado Drizzle:
- 1 ripe avocado
- Juice of ½ lime
- 2 tbsp water (for drizzling consistency)
- Salt to taste
Optional Toppings:
- Fresh cilantro
- Pumpkin seeds or roasted chickpeas
- Pickled red onions
Step-by-Step Instructions
- Roast the sweet potatoes: Toss cubes with olive oil, chili powder, paprika, salt, and pepper. Spread on a lined baking sheet and roast at 425°F (220°C) for 20–25 minutes until golden and slightly crispy.
- Prepare the kale: While potatoes roast, sauté kale lightly in a pan with a pinch of salt just until wilted but still bright green.
- Make the avocado drizzle: Blend avocado, lime juice, water, and salt until smooth and pourable. Adjust water for desired consistency.
- Assemble the tacos: Warm corn tortillas, layer roasted sweet potatoes, kale, and any optional toppings. Drizzle generously with avocado sauce.
- Serve & enjoy: Bright, flavorful tacos ready to eat!
Common Mistakes to Avoid
- Sweet potato cubes too big → uneven roasting
- Kale overcooked → loses vibrant color and crunch
- Avocado drizzle too thick → hard to drizzle; too thin → watery
Alternatives & Substitutions
- Tortilla: Corn tortillas for GF, or use lettuce wraps for low-carb
- Avocado drizzle: Swap with vegan yogurt for tangy creaminess
- Add-ins: Roasted bell peppers, black beans, or quinoa for extra protein
FAQ (Frequently Asked Questions)
Can I prep this ahead? Roast sweet potatoes ahead; assemble tacos fresh.
Is this spicy? Mild, with a gentle chili-lime kick. Adjust chili powder if desired.
Can I make it vegan? Already vegan and vegetarian.
Can I freeze leftovers? Sweet potatoes freeze well; kale is best fresh.
Final Thoughts
Bright, colorful, and filling, these tacos are perfect for Meatless Friday, weeknight dinners, or anytime you want a fuss-free vegetarian and gluten-free meal that feels special.