These delicious sweet potato and mushroom tacos are easy, satisfying and made completely vegan. They include oven-baked vegetables with a simple fresh herb green sauce, vegan sour cream and your favorite taco fixing ingredients. Perfect weeknight dinner for the whole family and will make for a fun change to your next Taco Tuesday meal!
Simple roasted vegetables are such a handy go-to when you don't know what to make for dinner. You can roast a bunch of veggies and then toss in rice, pasta, sandwiches, soup and much more. My favorite kind of improvised speedy dinner.
Today I roasted the vegetables I already had on hand and used them to make these amazing vegan sweet potato and mushroom tacos! It was so delicious!
Our kids are huge fans of tacos, even the veggie-heavy like this kind, so we make them all the time. Also, sweet potato and mushroom surprisingly pair well together and they made these vegan tacos absolutely amazing and fun.
Plus, this recipe is super healthy and filling. Sweet potatoes are SO good for you, we all know that, but somehow my husband and I find them a little too sweet. In this case, combining them with earthy and savory marinated mushrooms and serving with a tangy fresh herb sauce (that's similar to a chimichurri sauce), creamy avocado and vegan sour cream really did the trick to balance the natural sweetness of sweet potatoes.
We loved this oven-baked sweet potato and mushroom recipe in tacos, but they also make for a simple and yummy vegetable side dish you can pair with any meal.
Let me know if you gave them a try! ❤️
Why you should try this recipe
- Easy recipe, perfect for busy weeknight dinners
- Healthy and rich in fiber, vitamins and antioxidants
- Very versatile and can be served in so many ways
- Filled with appetizing bright colors
- Fun and delicious way to eat more veggies!
- Vegan, vegetarian and easy-to-make gluten-free
Ingredients you will need
(See below in the recipe card for the measurements)
For the roasted sweet potato and mushrooms
- Sweet potatoes: I used 2 medium-large sweet potatoes or about a total of 2 pounds. You can use different types of sweet potatoes for this recipe, such as orange sweet potatoes (Garnet or Jewel), Japanese sweet potatoes or Hannah sweet potatoes. I haven't tried making this recipe using purple sweet potatoes, but I think it would work. Purple sweet potatoes are usually more dense and dry and they also take a little more time to cook, just something to keep in mind.
- Mushrooms: I used cremini mushrooms, but you can use your favorite mushrooms such as regular white button mushrooms. Portobello mushrooms have a nice meaty texture and would really work well here too.
- Balsamic vinegar: used to marinate the mushrooms with a sweet and tangy flavor.
- Soy sauce: it brings out the natural umami flavor of the mushrooms and adds saltiness.
- Dried oregano: feel free to use other dried herbs that you like, such as dried basil or parsley.
- Garlic: I like adding one clove of garlic to the mushroom marinade just to add a little more flavor.
For the tacos
- Fresh herbs: the green sauce is made with lots of fresh herbs. I used a combination of fresh cilantro and fresh parsley, but mint and basil also work.
- Garlic: more garlic goes into the sauce to add a nice punch of flavor.
- Olive oil: helps bring the sauce ingredients together and make it rich and flavorful. Use a high-quality olive oil if possible. If you are trying to cut on oil, then you can use just a little bit and add either water or half an avocado to create the creamy sauce.
- Lime: to add a fresh and zesty flavor to the sauce. Lemon juice works too.
- Avocado: to serve the tacos.
- Vegan sour cream: you can make your own vegan sour cream using tofu or buy it at the store.
- Tortillas: I used wheat tortillas since I enjoyed their soft and pillowy texture. Corn tortillas would work well too!
How to make sweet potato and mushroom tacos
(See below in the recipe card for the full recipe)
First, know that you can use the featured roasted vegetables in many other ways than serving them in tacos. If this is what you are looking for, then simply focus on the first step.
Roast the vegetables
Preheat the oven to 400º and line a sheet pan with parchment paper.
Peel and cube the sweet potatoes in about 1-inch pieces. Then, transfer the sweet potato cubes to the prepared baking sheet. Spray some oil (or drizzle about 1 tablespoon of olive oil) and add a pinch of salt. Bake for 20 minutes.
Meanwhile, clean the mushrooms and slice them. I like to keep the pieces big as they will shrink while baking (you can do thick slices or simply quarter them depending on how big they are). Transfer them to a bowl and add the mushroom marinade ingredients (balsamic vinegar, soy sauce, garlic and dried oregano). Toss the mushrooms and let them marinate while the sweet potatoes are baking.
When the 20 min is done, then pour the mushrooms over the roasted sweet potatoes on the baking sheet (with the marinade), toss the pieces and disperse them all over the surface. Bake for about 15-20 minutes.
Make the green fresh herb sauce
While the vegetables are roasting, then make the green sauce. To a food processor, add the clove of garlic and pulse or process until crushed.
Then, add the fresh herbs, lime juice, salt and olive oil (start with about 1-2 tablespoons). Process until the herbs are chopped into small pieces. You can add more olive oil to reach the desired consistency or a splash of water. You can also add half an avocado instead of adding more oil for a healthier sauce (check out my Green Goddess avocado sauce for inspiration!).
If you don't have a food processor, then you can also simply chop the herbs, garlic and green onion by hand and combine the sauce in a bowl.
Assemble and serve
To serve, warm up the tortillas in a pan or a large skillet (dry, no oil) until heated through or slightly charred. Then, add the vegetables, sour cream, fresh herb sauce, diced avocado and onion. Enjoy!
- Try to cube the sweet potatoes about all the same size to ensure cooking them evenly.
- Disperse the vegetables all over the baking sheet's surface in a single layer to help them roast better.
- You can play around with the texture of the herb sauce: I like to add a little water so I don't end up using too much oil, but feel free to add more oil or half an avocado for a more pronounced creamy texture. Vegan yogurt, vegan sour cream or tahini can be added to the food processor too to make a thicker creamy sauce in a healthy way!
This oven-roasted sweet potato and mushroom recipe is going to be perfect for your next Taco Tuesday. And even if you are not totally vegan, these will make for a fun vegetarian twist on the classic tacos that everyone will love.
We loved the baked vegetable tacos paired with chilled vegan sour cream, quick herb sauce, onion and avocado, but here are more taco fixing ideas that would be amazing too:
- Lime pickled onions
- Cashew pesto
- Chimichurri rice
- Red onion or green onion
- Classic green chimichurri sauce
- High-protein guacamole
- Red chimichurri
As a side note, you can serve the roasted vegetables as a side vegetable dish alongside tofu, tempeh, in pasta, over rice, in bowls, and much more.
Feel free to tweak these sweet potato tacos as you wish, they are so versatile!
First, you can add more veggies to the tray, such as:
- Bell peppers
- Squash (instead of the sweet potatoes)
Then, you can also add more flavorful ingredients that you like to the vegetables or boost them with more plant-based protein by also including:
- Black beans
- Cubed tofu
- Spices, such as chili powder, cumin powder or paprika
- Fresh thyme or oregano
You might want to add the extra veggies at the beginning or mid-way through cooking depending on how much cooking they need. If adding cooked canned beans, then add them at the very end just for a few minutes to warm them up.
For obvious reasons, once the tacos are assembled, they are best enjoyed right away.
This recipe can be meal prepped ahead very easily:
- Bake the vegetables ahead of time or on the weekend and keep them in an airtight container in the fridge for up to 3-4 days. You can briefly reheat in the oven or use the microwave.
- Make the green sauce ahead, it stores so well! Keep it in a glass jar or any sealed container in the fridge for up to 3-4 days and simply give it a good stir before using as it will tend to separate while resting.
- If you are making your own tofu sour cream, then it can also be made ahead and kept in the fridge for a few days.
Do I need to peel the sweet potatoes?
You don't need to peel them. The peel adds texture and more nutrients, so feel free to keep it on! In that case, you will want to be sure to clean them properly and consider buying organic.
What's the best way to clean mushrooms?
If the mushrooms show lots of visible dirt, then you might want to clean them in plenty of fresh water using a colander, then dry them right away using a clean towel or paper towels. Another way to clean them is simply by rubbing their surface with a damp towel, especially if they are not overly covered with dirt.
Yams vs Sweet potatoes, what's the difference?
Sweet potatoes (a root vegetable) are often named or tagged yams (a tuber) wrongly in grocery stores. They are not related at all! Typically, sweet potatoes have a smooth and thin skin similar to regular potatoes while yams show a more bark-like or rough skin. Yams taste more like regular potatoes, they are more starchy and much less sweet than sweet potatoes.
Similar recipes to try
- Vegan Mexican pizza
- Vegan taco bowl
- Lentil walnut taco meat
- Vegan fish taco
- Vegan Rotel dip
- Vegan tofu fajitas
- Vegan taquitos
I hope you like this sweet potato mushroom taco recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
Vegan Sweet Potato and Mushroom Tacos with Fresh Herb Sauce
For the mushroom and sweet potatoes
- 2 sweet potatoes (or about 2 pounds) - peeled and chopped in 1 inch size cubes
- 16 oz cremini mushrooms (white button works too) - cleaned and quatered
- 1 tbsp balsamic vinegar
- 1 tbsp soy sauce
- 1 clove of garlic - crushed
- 1 tsp dried oregano
- oil spray or about 1 tbsp olive oil - optional
- salt - to taste
For the fresh herb sauce
- 1 clove of garlic
- 1 green onion
- 1 bunch fresh parsely
- 1 bunch fresh cilantro
- 1 lime - juiced
- 2 tbsp olive oil - or more for desired consistency, see notes
- salt - to taste
For the tacos
- tortillas (soft or hard shells)
- avocado - diced
- vegan sour cream - I like making my own sour cream using soft tofu
- white or red onion
- Preheat the oven to 400º and line a baking sheet with parchment paper.
- Peel and dice the sweet potatoes, then transfer to the prepared baking sheet. Add some oil-spray over and salt, then bake for 20 minutes.
- Meanwhile, clean and chop the mushrooms. Transfer them to a bowl and add the balsamic vinegar, soy sauce, garlic and dried oregano. Stir and let them marinate until ready to use.
- Once you baked the sweet potatoes for 20 minutes, add the mushrooms (with the marinade) over the sweet potatoes on the baking sheet, toss the vegetables and disperse them all over the surface. Bake for 15-20 minutes or until the vegetables are done to your liking.
- While the vegetables are cooking, add the garlic to a food processor and pulse until chopped. Add the lime juice, fresh herbs (parsley and cilantro), green onion, olive oil and a pinch of salt. Process or pulse until desired consistency and add more oil to reach the desired texture. Taste and add more salt or lime juice if needed.
- To serve, warm up the tortillas in a large skillet. Pile the vegetables over and add some sour cream, avocado, onion and drizzle the herb sauce. Enjoy.
- When making the green sauce, I like to add a little water to help bring the ingredients together and reach a saucy consistency without having to add too much oil. I also often make a similar herb sauce by adding half an avocado or some tahini to the food processor instead of oil, which works well too at making this sauce super creamy in a healthy way.
- Once the tacos are assembled, they are best enjoyed right away. That being said, you can prepare and bake the vegetables ahead of time, then reheat when ready to serve. The green sauce can also be made ahead and kept in the fridge for 3-4 days.
- This recipe is very versatile! You can add more veggies or spices to the baking tray and feel free to serve the roasted veggies in rice dishes, pasta, or simply as a side dish. Check out the blog post for more ideas!