•  3 corn tortillas
  • 1 medium sweet potato 
  • chili powder 
  • onion powder 
  • smoked paprika 
  • garlic salt 
  • lime juice
  • ¼ cup pineapple tidbits (canned)
  • ½ cup Black Bean Salsa (This Recipe)
  • 2 tbsp Raspberry Sauce (This Recipe)
  • ¼ avocado (optional)


Preheat the oven to 425°. Dice sweet potato and place on a parchment lined baking sheet. Squeeze a little lime juice over the potatoes and season with chili powder, onion powder, smoked paprika, and garlic salt. Toss to coat and roast for 30-40 minutes or until tender and beginning to brown. Once they are done, serve with Black Bean Salsa, avocado, pineapple, Raspberry Sauce, and warm corn tortillas. Remember to fill half your plate with veggies and always eat your veggies first.


Makes 1 Serving.

Get this recipe and more of my plant-based recipes in my Plantifully Lean Cook Book


  1. LaMesha on November 18, 2020 at 12:00 pm

    This looks sooo delicious!! I cannot wait to try it.

  2. Renea on November 24, 2020 at 7:02 pm

    I tried this tonight after seeing your video on YouTube and loved it! Thank you for this wonderful recipe! It was like a party in my mouth.

  3. anne on February 21, 2021 at 5:04 pm

    Holy smokes this is an amazing dish! When I saw the video I doubted that I would want the raspberry sauce (the tacos looked heavenly without that) but seriously that is what puts these over the top. I could eat these every day! Thanks so much for the recipe.

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