Paleo Vegan Sweet Potato Tacos

The other weekend my husband and I had our dear friends over for dinner. We have been to many restaurants, even tasted great food in different countries with our friends, so I know what kind of food they like. They are also vegan and always recommend the best restaurants, so I was determined to make the best dinner for them using the freshest ingredients. Cooking a paleo and vegan cuisine is a bit challenging because beans and meat are the backbones to hearty recipes. After some planning the night before, I had the perfect idea for taco night.

After we started eating, I knew the tacos were a success because of the two men, one vegan and one who loved meat, went back for seconds. When it came time for dessert, I remembered that I didn’t bake anything. All I had were some cookies that I made a couple of nights before. I grabbed the cookies from the fridge, heated them up, and put them on a plate. My cookies were pretty good, so everyone went for seconds. As my friend asked me for another one, I remembered that there were eggs in the cookie recipe. At this point, everything went into slow motion.

My friend has been vegan for five years. And I just gave her a cookie with an egg in it. My heart dropped. I immediately said something and felt so horrified. I had planned for days to make to the perfect vegan dinner. What was I thinking? She assured me that it was okay and laughed about it. But I still felt so horrible.

There are two ways this could have played out. The other is if I didn’t say anything at all. I knew that if it were me, I would want to know. Honesty is the foundation of lasting relationships, even if that honesty may upset someone. Although the egg didn’t cause any negative feelings, it could have if I was dishonest.

I will honestly say that these tacos contain no egg. And they are pretty delicious and satisfying for both meat lovers and vegans alike.

Paleo Sweet Potato Tortillas by Jessica Gatena

Paleo Vegan Sweet Potato Tacos

The perfect tacos made using sweet potato tortillas that bend perfectly. These tacos are sweet, hearty, and full of flavor.
Prep Time45 mins
Course: Main Course
Cuisine: Mexican
Keyword: mexican, paleo, vegan
Servings: 9
Author: Jessica Gatena


  • Food Processor


Sweet Potato Tortillas

  • 2 cups Mashed Hannah Sweet Potato
  • 1 cup Cassava Flour
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Cumin Powder
  • 1 tablespoon Nutritional Yeast
  • 1 Pinch Pinch Himalayan Pink Salt

Vegan Taco Meat

  • 1 large Head of Cauliflower
  • 3/4 cup Raw Walnuts
  • 1 medium Japanese Sweet Potato chopped
  • 12 Button Mushrooms chopped
  • 1 Bell Pepper chopped
  • 1/2 cup Cilantro chopped
  • 1/2 Yellow Onion chopped
  • 1 teaspoon Paprika Powder
  • 2 teaspoons Cumin Powder
  • 1 teaspoon Garlic Powder
  • 1 Pinch Himalayan Pink Salt


Sweet Potato Tortillas

  • Boil 4 cups chopped sweet potato until soft. Drain and let cool for 10 minutes.
  • Add cooled sweet potato and all ingredients to a large 9-cup food processor and blend until a nice dough forms.
  • Scoop out dough and roll into a ball, place in freezer for 20 minutes or leave overnight in the fridge. The cold dough is easier to work with.
  • Place dough on parchment paper and cut into 8 even pieces (see photo below).
  • Place a large sheet of parchment paper on the counter and sprinkle with Cassava flour. Roll a section of your dough into a ball and roll out with a rolling pin until 1/4-inch in thickness. Take a 5-6 inch bowl and place on top to make a circle. Remove the bowl and pull away remaining dough. You will use this remaining dough to make your 9th tortilla since we only cut 8 pieces initially.
  • Heat a large skillet of low medium heat. Spray with non-stick oil and cook tortilla until light golden brown. Before flipping, spray the uncooked portion with olive oil.
  • Repeat the process with the remaining dough until you get 9 tortillas.
  • Serve warm. Store in the fridge for a week or freeze individually for up to 3 months.

Paleo Vegan Taco Meat

  • Preheat oven to 375. Line a baking tray with parchment paper.
  • Pulse chopped cauliflower in a large food processor and transfer to a bowl.
  • Pulse walnuts then add to cauliflower mixture.
  • Pulse chopped sweet potato and add to cauliflower mixture.
  • Add spices to cauliflower mixture and mix thoroughly before pouring onto a baking tray. Bake for 35 minutes, stirring halfway through.
  • While cauliflower mixture is baking, heat a large non-stick skillet over low heat and spray or lightly coat pan with olive oil.
  • Chop mushrooms, bell pepper, and onion. Cook and simmer on low heat, adding the cilantro last until browned.
  • Once your cauliflower and bell pepper mixture are both done, add all ingredients to a bowl and mix together. 
  • Serve warm on tortillas. Store in fridge up to 5 days or the freezer up to 3 months.