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Roasted Sweet Potato & Mushroom Tacos with Coconut Lime Crema

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These roasted sweet potato and mushroom tacos feature caramelized vegetables, bold spices, and cooling coconut lime crema for a vibrant, plant-based meal that’s both satisfying and nourishing.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Fusion
  • Diet: Vegan

Ingredients

  • 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
  • 1/2 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1 teaspoon fresh thyme leaves
  • 2 cloves garlic, minced
  • 1/4 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
  • 1/2 teaspoon sugar
  • 1/4 teaspoon kosher salt
  • 2 tablespoons chopped cilantro
  • For the salsa macha:
  • 2 dried ancho peppers, seeded
  • 1 dried guajillo chile, seeded
  • 1/4 cup canola oil
  • 1 clove garlic
  • 2 tablespoons pumpkin seeds
  • 1 tablespoon toasted sesame seeds
  • 1/4 teaspoon kosher salt
  • For the coconut lime crema:
  • 3/4 cup coconut yogurt
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • 1/4 teaspoon kosher salt
  • For serving:
  • 8 small corn tortillas
  • 2 tablespoons unsalted butter, melted (optional)

Instructions

  1. Preheat oven to 220°C. Line a baking tray with parchment paper.
  2. Toss sweet potatoes with 2 tablespoons oil, 1/2 teaspoon salt, chili powder, and oregano. Roast for 20 minutes.
  3. Toss mushrooms with 1 tablespoon oil, black pepper, thyme, and garlic. Add to tray with sweet potatoes, drizzle with white wine, and roast for 15 more minutes.
  4. Mix corn, jalapeño, shallot, lime juice, vinegar, sugar, salt, and cilantro in a bowl to make the relish. Set aside.
  5. For salsa macha: Toast ancho and guajillo chiles in a dry pan until fragrant. Add oil and garlic, simmer for 3–4 minutes. Stir in seeds and salt. Let cool slightly, then blend to a coarse sauce.
  6. In a bowl, whisk together coconut yogurt, lime juice, zest, and salt for the crema.
  7. Warm corn tortillas in a dry pan and brush with melted butter if using.
  8. Assemble tacos with roasted sweet potatoes and mushrooms, corn relish, salsa macha, and coconut lime crema.

Notes

  • Use vegetable broth instead of white wine if preferred.
  • Add chickpeas or black beans for extra protein.
  • Store components separately and assemble tacos fresh for best texture.
  • Use flour tortillas if desired, or turn into a taco bowl with rice or greens.
  • Frozen corn is fine—just thaw and drain well.

Nutrition

Find it online: https://savorymomskitchen.com/roasted-sweet-potato-mushroom-tacos-with-coconut-lime-crema/