Sweet Potato and Kale Tacos with Garlicky Cilantro Mojo Sauce

This post was last updated on March 4, 2020 by India

Sweet Potatoes and Kale combine to make an ultra satisfying and healthy meal that is beyond delicious! Made in about 30 minutes, this is one of my favorite week day dinners. Leftovers are delicious the next day over a bed of quinoa or mixed with a can of black beans.

About Sweet Potato and Kale Tacos

May I introduce you to one of my absolute favorite meatless meals? Meet Sweet Potato and Kale Tacos with Garlicky Cilantro Mojo Sauce. Swoon. 

These Sweet Potato and Kale Tacos have got it going on. They’re naturally gluten free (just use corn tortillas!), vegetarian, easily vegan if you omit the option cheese (or use your favorite vegan cheese alternative), and they’re healthy and so satisfying. You’ll love to make these for meatless Monday, taco Tuesday, or any other day you need a quick dinner on the table. Bonus? The taco filling is made in one skillet. You’ll also need a food processor for the Garlicky Cilantro Mojo Sauce, which is optional, but highly highly recommended because you’ll want an acidic drizzle of sauce to cut through the spiced carb-y goodness of the sweet potatoes and its so easy to make while the sweet potatoes cook. Crunched on time?  Your favorite salsa verde would also make a delicious topping as well. I also love to top my tacos with red onion for some crunch and goat cheese for a little tang.

Ingredients you’ll need for sweet potato and kale tacos with Garlicky Cilantro Mojo Sauce

To make this easy recipe, here are the ingredients you’ll need:

• Sweet Potatoes: You’ll need 4 – 5 small sweet potatoes or 3 – 4 large sweet potatoes for 4 cups of diced sweet potatoes. When you cube the sweet potatoes, keep them on the small size around 1/2 an inch so they won’t take too long to cook on the stove.
• Kale: I love combining sweet potatoes with kale.
• Spices: The spices give so much flavor and create something similar to a crust on the sweet potatoes. This recipe calls for salt, pepper, cumin, coriander, paprika, smoked paprika, chili powder, and garlic powder.
• Olive Oil: For seasoning and cooking the sweet potatoes. We will also use a good dose of olive oil in the Garlicky Cilantro Mojo sauce!
• Lime Juice: Adding a small amount of lime juice with the kale really helps to brighten up the flavors and just makes everything taste more pronounced and alive! We will add a small amount in the Garlicky Cilantro Mojo sauce too.
• Cilantro: I can’t get enough of cilantros herby, citrusy flavors, especially when whizzed together to make this delicious Garlicky Cilantro Mojo sauce.
• Garlic: For flavor in the Garlicky Cilantro Mojo Sauce.
• Tortillas: I prefer corn tortillas because they’re naturally gluten free, but feel free to use flour tortillas or an alternative flour based tortilla like Siete Cassava.
• Toppings: Goat cheese, chopped red onion, pickled red onions, or jalapeños are all delicious toppings. Use your favorite salsa verde instead of the Garlicky Cilantro Mojo Sauce if you prefer!

How to Make Sweet Potato and Kale Tacos

Ready to make some Sweet Potato and Kale Tacos? Here’s how you’ll do it:

1. Season and cook the sweet potatoes. We’re going to slather these diced sweet potatoes in a delicious spice blend. Once seasoned, heat a little olive oil to a large skillet until warm and cook until the sweet potatoes are soft when pierced with a fork. If the skillet starts to get a little dry, add a splash of water to prevent burning.
2. Make the Garlicky Cilantro Mojo Sauce. While the sweet potatoes are cooking away, add cilantro, garlic, lime juice, jalapeño, salt and cumin to a food processor. Pulse a few times until everything is minced. Turn the food processor on and slowly stream in the olive oil. Taste and adjust seasonings as desired.
3. Add the kale. Once the sweet potatoes are cooked through add the chopped kale with a little bit of salt and lime juice for seasoning. Cook until the kale turns a wonderful bright green color.
4. Warm the tortillas. You can warm a stack of tortillas in the microwave by covering with a damp paper towel and microwaving for about 30 seconds until warm. My favorite way? I prefer to warm corn tortillas directly over the open flame on my gas stove while using stainless steel tongs to flip them. On an electric stove I prefer to warm them in a dry cast iron skillet. Once warmed through, wrap the tortillas in a clean kitchen towel so they stay nice and toasty!
5. Serve. Pile the sweet potato and kale filling into the tortillas, drizzle with the Garlicky Cilantro Mojo Sauce and top with any additional toppings! My favorites are chopped red onion, goat cheese, and a squeeze of lime juice.

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Sweet Potato and Kale Tacos with Garlicky Cilantro Mojo Sauce

Sweet Potatoes and Kale combine to make an ultra satisfying and healthy meal that is beyond delicious! Made in about 30 minutes, this is one of my favorite week day dinners. Leftovers are delicious the next day over a bed of quinoa or mixed with a can of black beans. 

Course dinner, Main Course, Main Dish, Mains, vegan, vegetarian

Cuisine Mexican

Keyword kale, sweet potato, sweet potato and kale, sweet potato and kale tacos, tacos, vegetarian tacos

Prep Time 10 minutes

Cook Time 20 minutes

Servings 4 servings

Calories 501 kcal

Author India

Ingredients

Sweet Potatoes

• 4 cups sweet potatoes diced in 1/2 inch cubes (about 3-4 small sweet potatoes)
• 2 tablespoons olive oil divided
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• 1/4 teaspoon smoked paprika
• 1 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder

Kale

• 1 bunch Kale roughly chopped and stems removed (about 1 bunch)
• 1 tablespoon lime juice
• 1/4 teaspoon salt

Garlicky Cilantro Mojo Sauce

• 1/2 cup roughly chopped cilantro about 1 bunch
• 1 jalapeno roughly chopped and seeds removed
• 3 garlic cloves
• 1/2 teaspoon salt
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/2 cup extra virgin olive oil
• 2-3 teaspoons lime juice to taste

For Serving

• 4 corn tortillas
• cilantro optional
• avocado optional
• Quick Pickled Red Onions optional
• red onions diced, optional
• goat cheese, feta cheese, or white cheddar cheese optional

Instructions

Sweet Potatoes

1. In a large bowl, toss sweet potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, black pepper, 1 teaspoon cumin, coriander, paprika, smoked paprika, chile powder, and garlic powder. Toss to coat the sweet potatoes.

2. Heat the remaining 1 tablespoon olive oil in a large skillet over medium high heat. Add sweet potatoes and cook covered, stirring every so often to prevent burning, until fork tender (about 10 - 12 minutes. If the skillet becomes to dry before the sweet potatoes are cooked, add a splash of water to the skillet to finish cooking the sweet potatoes and to prevent burning.

Garlicky Cilantro Mojo Sauce

1. While the sweet potatoes are cooking, add cilantro, jalapeño, garlic, 1/2 teaspoon salt, 1/4 teaspoon coriander, 1/4 teaspoon cumin, and 2 teaspoons lime juice into a food processor. Pulse until everything is finely chopped. Turn on food processor and slowly stream in olive oil until a smooth sauce is formed. Taste and add additional lime juice, if desired.

Kale

1. Once the sweet potatoes are cooked through and tender when stabbed with a fork, add the chopped kale, remaining liime juice, and  the 1/4 teaspoon salt. Reduce heat to medium low. Cover and cook until kale wilts and becomes a bright green, stirring a few times.

Assemble the Tacos

1. Warm the tortillas either in the microwave by covering a stack with a damp paper towel and warming up for about 30 seconds until warm. Alternatively, you can warm them in a skillet on the stove.

2. Stuff each tortilla with a helping of the sweet potato and kale mixture, a drizzle of the Garlickly Cilantro Mojo sauce, a squeeze of lime if desired, and sprinkle on any additional toppings like red onion, goat cheese (or vegan cheese), or diced jalapenos.

Recipe Notes

STORE IT IN THE FRIDGE

These Sweet Potato and Kale Tacos will keep for 5 days in the fridge when stored separately from the toppings and tortillas. Leftovers are fabulous mixed with a can of black beans or served over a bed of quinoa for lunch the next day! 

DID YOU MAKE THESE Sweet Potato and Kale Tacos with Garlicky Cilantro Mojo?

If you’ve tried this recipe or any other recipe on the blog, please rate this recipe and let me know how you liked it in the comments below, I love hearing from you! You can also like me on facebook and follow me on Instagram and Pinterest to see more delicious meals I’m cooking! You can also mention @indiafromindianaor tag #indiafromindiana on Instagram so I can see what you’re making in the kitchen

HELPFUL RECIPE INFORMATION

All recipes are tested and developed in my home kitchen. Unless otherwise stated, I always use extra virgin olive oil and this Himalayan pink salt in my recipes