Vegan Tacos

Vegan Meal Prep Tacos

Make dinner easy tonight with these delicious vegan sweet potato tacos! No meat? No problem! The flavors in these vegan tacos are vibrant and will leave your taste buds tingling.

Prep: 30 minutesCook: 30 minutesTotal: 1 hour
Fat 16 Carbs 68 Protein 14
Yield 8 tacos 1x


Kale Slaw

  • 1 cup packed kale, de-boned, rinsed and chopped
  • 1 teaspoon olive oil
  • pinch of salt
  • 2 tablespoons minced red onion
  • 1 large radish, thinly sliced
  • 1/2 teaspoon apple cider vinegar
  • 1 teaspoon lime juice

Sweet Potatoe Taco Meat

  • 1 large sweet potato, chopped into 1-inch squares
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/2 tablespoon chili powder
  • 1/2 tablespoon ground cumin
  • 1/8 teaspoon paprika
  • 1/2 teaspoon salt
  • 1 15-oz. can garbanzo beans, (drained, rinsed, and de-cased)

Cilantro Lime Quinoa

  • 1/2 cup uncooked quinoa
  • 1 cup water
  • 2 tablespoons fresh cilantro, finely chopped
  • 1 teaspoon lime juice
  • pinch of salt


  • 8 small flour tortillas
  • 1 large avocado
  • salsa or hot sauce


Kale Slaw

  1. Place kale into a medium mixing bowl. Add olive oil and massage with your hands for 3-4 minutes or until kale breaks down and becomes soft.
  2. Add the rest of the ingredients for the kale slaw to the bowl and mix. Make sure all ingredients are combined and place into the refrigerator.

Sweet Potato Taco Meat

  1. First, preheat oven to 400ºF. Place sweet potato and garlic onto a baking sheet. Drizzle with olive oil and then season with chili powder, cumin, paprika, salt, and pepper. Toss and make sure all ingredients are combined and sweet potatoes are covered with olive oil and spices. Roast for 10 minutes.
  2. Remove from oven and add garbanzo beans to the baking sheet. Toss with all ingredients and roast for an additional 15 minutes.
  3. Begin to prepare cilantro lime quinoa and then remove sweet potatoes from the oven.

Cilantro Lime Quinoa

  1. Place water and quinoa into a medium saucepan over high heat. Bring to a boil and then turn heat to low, cover, and let simmer until all water has been absorbed (about 20 minutes).
  2. Next, place quinoa into a mixing bowl and add cilantro, lime juice, and salt. Mix well.


  1. Evenly distribute kale, sweet potatoes, cilantro lime quinoa, and an avocado onto tortillas and enjoy with your favorite salsa or hot sauce.

Tips & Notes

  • Nutrition includes tortillas

Nutrition Facts

Serving Size: 1/4 Calories: 457 Sugar: 8 Sodium: 741 Fat: 16 Carbohydrates: 68 Fiber: 15 Protein: 14
Author: Linley RichterCategory: DinnerMethod: OvenCuisine: Tex Mex

Keywords: Vegan Tacos

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