Breakfast Tacos with Roasted Sweet Potatoes

Pat Duran


These super-savory, veggie-packed tacos are an excellent breakfast or brunch treat.
You can make the roasted potatoes several days ahead and reheat it in a microwave or on the stovetop with a little added apple juice or water or vegetable broth.

This is a recipe idea from Whole Foods.


★★★★★ 2 votes

4 servings
5 Min
45 Min


  • 1/4 c
    tomato paste
  • juice
    of 1 lemon
  • 2 Tbsp
  • 1 Tbsp
    low-sodium tamari (a rich japanese soy sauce)
  • 1 Tbsp
    smoked paprika
  • 1 tsp
    ground cumin
  • 1/4 tsp
    freshly ground black pepper
  • 2 small
    8 oz. sweet potatoes, peeled and diced
  • 1 small
    each red bell and yellow bell peppers, diced
  • 1/2 c
    diced onion
  • 3 clove
    garlic, sliced
  • 1/2 c
    chopped cilantro
  • ·
    corn tortillas, warmed for serving
  • garnishes
    salsa,sliced avocado, hot sauce of choice

How to Make Breakfast Tacos with Roasted Sweet Potatoes


  1. Preheat oven to 400^.
    In a large bowl, whisk together the first 7 ingredients. Add potatoes, bell peppers, onions and garlic, and toss to combine.
  2. Spread ingredients on a baking sheet lined with parchment paper,and sprayed with non stick oil ; roast in the top third of the oven, until potatoes are tender and lightly browned, about 45 minutes.
  3. Transfer vegetables to a large bowl and stir in cilantro. Serve with tortillas, salsa, avocado and hot sauce for diners to roll their own tacos.

Printable Recipe Card

About Breakfast Tacos with Roasted Sweet Potatoes

Main Ingredient: Vegetable
Regional Style: Mexican

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