Sweet Potato Veggie Tacos

Happy Food Friday! I know what you’re thinking reading that title: another taco recipe? Does this chick only eat tacos?! I kid, I kid, but truly, tacos are such a go to because they’re easy, they’re quick, and you can customize them however you’d like so even the pickiest or healthiest eaters can enjoy. Everyone wins and I am all about that life.

Typically for lunch during the week I’m home or at best I’m grabbing a speedy bite out before I pick my toddler up from school so I need something quick and hassle free that’ll keep me fueled for a few hours. My typical go-to lunch is a nice green salad topped with lots of veggies, protein, some fruit and some healthy fats but occasionally that gets boring or I’m out of proteins to throw on and I start to get a little creative. Sometimes it’s great and other days I’ve had some epic failure lunches that left me grabbing for snacks all afternoon… So when I realized I could easily make a vegetarian taco with whatever toppings I had on hand from earlier meal preps in the week, I knew I had found an awesome lunch solution.

You don’t need to have these specific ingredients on hand, although I happen to really like this combo of flavors, but you do need one key ingredient: the Siete Cassava Flour tortillas. These tortillas are bomb. Seriously, heat them up a tiny bit to make them soft and warm and they taste as good as (or better than) flour tortillas and they don’t make you feel super heavy and bloated after. They’re more flexible and can pack in a lot more toppings than a typical corn tortilla too. I find them in the refrigerated section of Whole Foods and now even my local grocer Heinen’s. They are gluten and grain free but even if you’re not into that, don’t let that turn you off – they’re my favorite. I’ve even tried them in place of a ‘wrap’ before for some turkey and they did great. So grab some of these ingredients, do a quick little meal prep on Sunday and enjoy all week long. 😉

Simple Veggie Tacos Recipe

Prep time: 10 minutes

Cook time: 30 minutes

Yields: 4-6 tacos


-1 medium sweet potato, chopped into 4 inch long sticks and roasted*

-1/2 cup cooked corn (I use frozen)

-1/2 cup cooked quinoa

-handful mixed greens

-fresh avocado

-feta cheese (optional)

-green goddess dressing (Trader Joe’s Green Goddess Salad Dressing is amazing for these)

-hot sauce of choice


To preface, I like to do a little meal prep on Sunday or Monday for this. When I know I have these tortillas on hand I prep my sweet potatoes, quinoa and corn in advance so I can grab and throw on come lunch time during the week. Totally optional but I highly recommend if you find yourself hangry by lunch time.

I prep my potatoes by cutting them in half width wise then length wise and then into “sticks” then I toss with a little olive oil, salt and pepper and roast them for 20-30 minutes or until they are golden brown. Meanwhile, I prep my quinoa per the packages instructions, I usually only make a 1/4 cup (1/2 cup cooked) at a time. I throw the corn into a bowl with some water and heat it in the microwave for 1 minute on low heat and then I put all of these into containers to keep in the fridge for the next few days.

When you’re ready to whip up your tacos begin by heating your potatoes (oven or microwave), corn, and quinoa. Next heat your tortilla for 20 seconds in the microwave and begin to top it with some potato, quinoa, corn, avocado, mixed greens, and feta cheese. *Do your dressing and hot sauce last.* I have found when I use it first the tortilla becomes soggy and breaks apart while eating, if you do it last it will hold up perfectly. Then wrap it up and devour. Seriously one of my favorite quick lunches.

*In a pinch I have used Alexa brand sweet potato fries and they work great too*

One thought on “Sweet Potato Veggie Tacos

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