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Air Fryer Tempeh & Sweet Potato Tacos with Zesty Avocado Slaw
Delicious air fryer tacos featuring tempeh & sweet potatoes. Perfectly crispy and packed with flavor. Try this healthy, plant-based meal today!
Discover a unique take on tacos with our Air Fryer Tempeh & Sweet Potato Tacos, a plant-based delight that’s sure to tantalize your taste buds. Perfectly crispy tempeh and sweet potatoes form the heart of this dish, offering a hefty dose of protein, fiber, and essential nutrients. Tempeh, made from fermented soybeans, is a protein powerhouse and an excellent meat alternative, while sweet potatoes bring a wealth of vitamins A, C, and B6, along with dietary fiber, making this dish both nourishing and satisfying.
The air fryer is the secret weapon here, locking in flavors and achieving a crisp texture without the use of excessive oil. Paired with a vibrant avocado slaw, this recipe is not only visually appealing but also packed with healthy fats and antioxidants. This fresh, colorful meal is ideal for anyone seeking a deliciously different taco experience while adhering to a clean eating regimen.
Recipe Overview
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Calories
450 kcal
per serving
Cuisine
Mexican
Delicious air fryer tacos featuring tempeh & sweet potatoes. Perfectly crispy and packed with flavor. Try this healthy, plant-based meal today!
Ingredients
- • tempeh: 8 oz, cut into 1/2 inch cubes
- • sweet potatoes: 2 medium, peeled and diced
- • olive oil: 2 tablespoons
- • smoked paprika: 1 teaspoon
- • ground cumin: 1 teaspoon
- • garlic powder: 1/2 teaspoon
- • sea salt: 1/2 teaspoon
- • corn tortillas: 8 small
- • avocado: 1, ripe and mashed
- • red cabbage: 1 cup, finely shredded
- • lime: 1, juiced
- • fresh cilantro: 1/4 cup, chopped
- • jalapeño: 1 small, minced (optional)
- • black pepper: to taste
Instructions
- 1 Preheat your air fryer to 375°F (190°C).
- 2 In a large bowl, toss the tempeh and sweet potato cubes with olive oil, smoked paprika, cumin, garlic powder, and sea salt until well coated.
- 3 Place the seasoned tempeh and sweet potatoes in the air fryer basket in a single layer. Cook for 12-15 minutes, shaking the basket halfway through, until the sweet potatoes are tender and the tempeh is crispy.
- 4 While the tempeh and sweet potatoes are cooking, prepare the avocado slaw. In a medium bowl, combine the mashed avocado, shredded cabbage, lime juice, cilantro, and jalapeño (if using). Season with black pepper to taste.
- 5 Warm the corn tortillas in a skillet over medium heat or in the microwave until pliable.
- 6 To assemble the tacos, place a generous scoop of the tempeh and sweet potato mixture on each tortilla. Top with a dollop of avocado slaw.
- 7 Serve the tacos immediately, garnished with additional cilantro and lime wedges if desired.
Serving Suggestions
- • These Air Fryer Tempeh & Sweet Potato Tacos pair beautifully with a side of black bean salad for added protein and fiber. For a refreshing beverage, consider serving with a chilled glass of lime-infused sparkling water or a light, citrusy white wine that complements the zesty flavors. Enhance the meal with a fresh fruit salad featuring mango, pineapple, and kiwi to add a sweet balance to the spicy, savory tacos. For a heartier meal, you might add a side of Mexican-style street corn, lightly dressed with lime juice and a sprinkle of chili powder. The richness of the avocado slaw and the earthy flavors of tempeh and sweet potatoes create a satisfying meal that doesn’t leave you wanting more.
Storage Tips
Store any leftover tempeh and sweet potato mixture in an airtight container in the refrigerator for up to 3 days. The avocado slaw is best consumed fresh, but can be stored separately for up to 1 day. Reheat the tempeh and sweet potatoes in the air fryer at 350°F (175°C) for 3-5 minutes to regain their crispiness before serving again. Keep tortillas wrapped in a cloth or paper towel to maintain moisture.
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