T hese Roasted Sweet Potato Tacos with refried beans are colourful, protein-packed and taste incredible. Plus, they’re really easy to make, and they are gluten free.

I don’t know what it is about the humble little ingredient of sweet potatoes but let me promise you,
you won’t regret trying this recipe.

Prep Time – 15 minutes
Cook Time – 30 minutes
Serves 8


Roasted Sweet Potatoes
1 large sweet potato/yam, cut roughly into 1.5 cm cubes
1 Tbsp. coconut oil
Sea salt to taste
1 tsp. chili powder

8 soft corn tortillas
1 ¼ cups heated refried beans
⅔ cup your favourite salsa
⅔ cup vegan cheese shreds (optional)
½ cup red cabbage sauerkraut (or just thinly sliced red cabbage)
1 cup sliced avocado or guacamole
½ cup cooked sweet corn kernels
Small handful of cilantro leaves, chopped
lime wedges


  1. Make the roasted sweet potatoes: Preheat your oven to 400 F.
  2. Toss the sweet potatoes in the coconut oil and chili powder and spread across a large baking tray. Season to taste with sea salt.
  3. Roast in the oven for 30 minutes, flipping once midway through. When cooked, removed from the oven and set aside.
  4. To assemble the tacos: Prepare all filling ingredients as described above.
  5. Heat each corn tortilla as per package instructions (usually: add 1 tsp. water to a hot skillet and add your tortilla to it immediately. Heat for approx. 15 seconds per side, then wrap in a towel to keep warm and flexible).
  6. Fill each tortilla with the sweet potato, refried beans, salsa, vegan cheese (if using), sauerkraut, avocado and sweetcorn. Sprinkle over the chopped cilantro.
  7. Drizzle lime juice over just before serving and enjoy.

Nutrition facts per serving Calories 203; protein 6 g; fat 8 g; carbs 29 g.

You may also like: Grilled Pineapple Salsa

Photography – Elizabeth Emery

IMPACT Fall Fitness & Food Issue

Read This Story in Our 2023 Fall Fitness & Food Issue
Featuring this year’s winners of the Amazing Race Canada, Ty Smith and Kat Kastner on our cover. Inside our latest issue, you’ll find all the inspiration you need to carry you through the autumn season. From delicious high-protein recipes and how to resist the crunch of potato chips to running through the high peaks of the Colorado Rockies and the latest in nutrition and fitness, these pages are packed with expert knowledge and advice.