Vegan Sweet Potato and Mushroom Tacos with Fresh Herb Sauce
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 at your next Taco Tuesday meal!
Servings: 10 tacos
Calories: 240kcal
Ingredients
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
Instructions
- 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.
Video
Notes
- 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!
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons
Nutrition
Calories: 240kcal | Carbohydrates: 33g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 412mg | Potassium: 559mg | Fiber: 5g | Sugar: 5g | Vitamin A: 7074IU | Vitamin C: 14mg | Calcium: 86mg | Iron: 2mg