These roasted sweet potato and mushroom tacos are a vibrant, plant-forward take on classic street-style tacos. Hearty roasted vegetables, bold chili heat, and a cooling coconut-lime crema come together for a satisfying, flavor-packed meal that feels indulgent yet wholesome.

Why You’ll Love This Recipe

You’ll love this recipe for its balance of textures and flavors. The sweet potatoes roast until caramelized and tender, the mushrooms turn savory and juicy, and the toppings add brightness, crunch, and gentle heat. It’s a filling vegetarian dish that doesn’t feel heavy, works beautifully for weeknight dinners, and can be customized easily to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the roasted vegetables
2 large sweet potatoes (about 700 g), peeled and cut into 2 cm cubes
250 g cremini mushrooms, sliced
3 tablespoons canola and olive oil blend
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon chili powder
½ teaspoon dried oregano
1 teaspoon fresh thyme leaves
2 cloves garlic, minced
¼ cup white wine

For the corn jalapeño relish
1 cup corn kernels, fresh or frozen
1 small jalapeño pepper, finely diced
1 small shallot, finely chopped
2 tablespoons lime juice
1 tablespoon apple cider vinegar
½ teaspoon sugar
¼ teaspoon kosher salt
2 tablespoons chopped cilantro

For the salsa macha
2 dried ancho peppers, seeded
1 dried guajillo chile, seeded
¼ cup canola oil
1 clove garlic
2 tablespoons pumpkin seeds
1 tablespoon toasted sesame seeds
¼ teaspoon kosher salt

For the coconut lime crema
¾ cup coconut yogurt
1 tablespoon lime juice
1 teaspoon lime zest
¼ teaspoon kosher salt

For serving
8 small corn tortillas
2 tablespoons unsalted butter, melted

Directions

Preheat the oven to 220°C. Line a large baking tray with parchment paper.

Place the sweet potatoes in a bowl and toss with 2 tablespoons of the oil blend, half the salt, chili powder, and oregano. Spread them on the baking tray and roast for 20 minutes.

Meanwhile, toss the mushrooms with the remaining oil, black pepper, thyme, and minced garlic. After the sweet potatoes have roasted for 20 minutes, add the mushrooms to the tray, drizzle with the white wine, and return to the oven for another 15 minutes until everything is tender and lightly browned.

While the vegetables roast, prepare the corn relish. Combine corn, jalapeño, shallot, lime juice, apple cider vinegar, sugar, salt, and cilantro in a bowl. Mix well and set aside.

To make the salsa macha, lightly toast the ancho and guajillo peppers in a dry pan over low heat until fragrant. Add the oil and garlic and simmer gently for 3 to 4 minutes. Remove from heat, stir in pumpkin seeds, sesame seeds, and salt, then let cool slightly. Blend to a coarse sauce.

In a small bowl, whisk together coconut yogurt, lime juice, lime zest, and salt until smooth.

Warm the corn tortillas in a dry pan. Brush lightly with melted butter if desired.

Assemble the tacos by filling each tortilla with roasted sweet potatoes and mushrooms, topping with corn relish, a drizzle of salsa macha, and a spoon of coconut lime crema.

Servings and timing

Servings: 4 people
Prep time: 20 minutes
Cooking time: 35 minutes
Total time: 55 minutes

Variations

You can add roasted cauliflower or zucchini alongside the sweet potatoes for extra vegetables. If you enjoy more heat, leave the jalapeño seeds in or add a pinch of crushed chili flakes. For added protein, roasted chickpeas seasoned with chili powder and salt work very well in these tacos.

Storage/Reheating

Store the roasted vegetables, corn relish, salsa macha, and crema separately in airtight containers in the refrigerator for up to 3 days. Reheat the vegetables in a hot pan or oven until warmed through. Assemble the tacos just before serving for the best texture.

FAQs

Can I make this recipe vegan?

Yes, simply skip the butter or replace it with more oil. All other components are already plant-based.

Can I prepare any components in advance?

Yes, the roasted vegetables, salsa macha, and crema can all be made up to two days ahead and stored in the refrigerator.

Are these tacos spicy?

They have a mild to medium heat. You can reduce spice by using less chili or omitting the jalapeño.

Can I use flour tortillas instead of corn?

Yes, flour tortillas will work, though corn tortillas give a more traditional texture and flavor.

What can I use instead of coconut yogurt?

You can substitute plain dairy yogurt or a cashew-based yogurt alternative.

Do frozen corn kernels work for the relish?

Yes, just thaw them completely and drain excess moisture before mixing.

Can I skip the white wine?

Yes, you can replace it with vegetable broth or a splash of water with lime juice.

Is this recipe gluten-free?

Yes, as long as you use certified gluten-free corn tortillas.

How can I add more protein?

Roasted chickpeas, black beans, or grilled halloumi-style cheese can be added for extra protein.

Can this be served as a taco bowl?

Absolutely. Serve the roasted vegetables over rice or greens and top with the same sauces.

Conclusion

These roasted sweet potato and mushroom tacos deliver bold flavors, satisfying textures, and a fresh, vibrant finish in every bite. Whether you’re cooking for family, friends, or just yourself, this recipe is a delicious way to bring colorful, comforting tacos to the table with minimal effort and maximum flavor.

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