Miso-Maple Roasted Sweet Potato Tacos
Crispy-edged roasted sweet potatoes glazed with umami-rich miso, bright maple syrup, and tangy rice wine vinegar create the star filling for these vibrant vegetarian tacos. The sweet-savory-acid balance is completed by a fresh cilantro-coconut sauce that brings brightness and richness without dairy. These tacos suit weeknight dinners, meal prep, and entertaining alike—they're naturally vegan-friendly, colorful, and require minimal hands-on time. What sets this version apart is the fermented miso base, which adds depth and complexity beyond typical roasted vegetable tacos, while the herb sauce replaces heavy cream with coconut milk for a lighter, more aromatic finish. Build-your-own taco format lets guests customize with avocado, sprouts, and pepitas, making it both interactive and universally appealing.
Ingredients
- 2 tablespoon miso paste, white or red
- 2 tablespoon maple syrup
- 2 tablespoon rice wine vinegarapple cider vinegar or white vinegar1:1common
apple cider adds sweetness, white is sharper
Full guide → - 2 medium sweet potatoes, unpeeled, chopped into small cubes
- 1 small red onion, chopped
- olive oil, for drizzling and brushing
- 2 corn tortillas, per person
- avocado, sliced
- sprouts
- cilantro, fresh
- scallions, chopped
- pepitas, toasted
- ½ cup light coconut milk
- ¼ cup cilantro leaves, fresh
- ¼ cup basil leaves, fresh
- 1 scallion scallion, green and white parts, chopped
- ¼ cup pepitas, toasted (pumpkin seeds)
- 1 lime lime, zested and juiced
- 1 small garlic clove
- sriracha hot sauce, optional
- sugar, optional
- salt, to taste
- black pepper, freshly ground, to taste
Instructions
- 1
Heat oven to 400°F.
- 2
Whisk miso paste, maple syrup, and rice wine vinegar together in a small bowl.
- 3
Spread sweet potatoes and red onion in a single layer on baking sheet, drizzle with olive oil, then brush generously with glaze.
- 4
Bake for 20 to 30 minutes, removing onions when browned and checking sweet potatoes for tenderness; optionally brush with additional glaze when done.
- 5
Make cilantro sauce by pulsing light coconut milk, cilantro leaves, basil leaves, scallion, toasted pepitas, lime zest, lime juice, garlic clove, sriracha, and sugar in a food processor until just combined.
- 6
Warm corn tortillas and assemble with roasted vegetables, cilantro sauce, avocado, sprouts, cilantro, scallions, and pepitas.
Tips
Cut sweet potato cubes uniformly to ensure even roasting. Smaller pieces crisp at edges faster; larger ones stay creamy inside—aim for half-inch cubes for the balance shown here.
Watch onions closely after 15 minutes; they char faster than sweet potatoes. Remove early and set aside, then return to pan in final minutes if needed for warmth.
Pulse the cilantro sauce just until combined to preserve texture and herbaceous brightness; over-processing releases bitterness from basil and cilantro.
Good to Know
Roasted vegetables keep refrigerated in an airtight container for up to 4 days. Cilantro sauce keeps for 2 days. Assemble tacos fresh to prevent tortillas from softening.
Prepare glaze and roast vegetables up to 2 days ahead. Make cilantro sauce the morning of. Toast pepitas and prep fixings (slice avocado, chop cilantro and scallions) up to 4 hours ahead and refrigerate separately.
Serve warm, setting out tortillas, roasted vegetables, and sauce separately so guests can build their own. Pair with lime wedges, hot sauce bar, and a crisp white wine or Mexican lager.
Common Mistakes
Cut vegetables unevenly to avoid some pieces charring while others remain raw; aim for uniform cubes.
Over-brush glaze early to avoid burning; apply most glaze midway through roasting.
Overprocess cilantro sauce to avoid bitterness; pulse just until combined for bright flavor and texture.
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
apple cider adds sweetness, white is sharper
Full guide →FAQ
Can I make these tacos vegan?
Yes, they are naturally vegan as written. Use coconut milk in the sauce, confirm sriracha is vegan, and skip optional sriracha if unsure. All other ingredients are plant-based.
What if I don't have white miso paste?
Red or chickpea miso work well; use the same quantity. Red miso is saltier and deeper, chickpea miso offers milder umami. Both deliver the savory-sweet glaze effect.
Can I freeze the roasted sweet potatoes?
Yes, freeze roasted vegetables in an airtight container for up to 3 months. Reheat in a 350°F oven for 10-12 minutes to restore crispness. Cilantro sauce does not freeze well; make fresh.