This sweet potato sofritas recipe is a quick and easy, full of flavour dish that makes for excellent taco filling and more. I was inspired by Chipotle’s vegan sofritas (made with tofu), that once upon a time, I used to eat. It was delicious, perfectly spiced and a great vegan option, but I never felt my best after eating it. In general, making things at home is always a little healthier, and a great way to take control of ingredients. I was determined to recreate the flavours at home.
The problem was, I knew nothing about cooking Latin American food. Funny story… I actually used to think I hated all Latin food because it had a soapy taste, which I later learned was just because of the cilantro on top. Anyway, since then I’ve been finally diving into the cuisine, hold the cilantro.
Now what the hexagon is sofritas? Well sofrito is typically a sauce made of garlic, onion, peppers, tomatoes and usually, finely chopped pieces of meat. At Chipotle, they add chipotle peppers to spice it up, and tofu but we’re subbing sweet potatoes and black beans. I took inspiration from this Chipotle sofritas copycat recipe, and a traditional sofrito sauce recipe as well.
This sweet potato sofritas recipe is vegan, gluten free and oil free. All the flavour and spice, none of the bellyache later. This is a feel good food, my friends.
You can meal-prep this filling and use for tacos, burritos, bowls and more. It can be stored frozen and re-heated to enjoy later.
Instead of tofu or meat, we’re using sweet potatoes and black beans for a whole food plant based alternative. It’s filling, nutrient dense and rich in fiber and plant protein.
secrets to success
In this recipe, I used orange sweet potatoes, which are great in texture once cooked through. If you choose to use a different potato variety, be sure to adjust cook time as needed, and note that texture may change.
To adjust the spice level, feel free to add less or more of the peppers you’re using. You can always add spice, but it’s tough to mellow out, so start with less and add more as you see fit.
If you’d like to sub sweet potatoes and black beans with another protein of choice, or other vegetable, feel free to try! The sauce itself is a delicious way to spice any dish up.
If you try this recipe out, tag me on Instagram @veggiekins so I can see your delicious re-creations and for a chance to be featured! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too!
Preheat your oven to 400F, and finely dice sweet potatoes into cubes about 1cm in width all around. Spread evenly onto a baking mat or parchment paper lined tray and bake for 30-35 minutes. Cubes should be cooked, but still a little firm, as they will cook more later.
Prepare your peppers by charring them directly over your stove burner. The skin of the peppers should blacken, and after you let cool, you can peel the burnt skin off. The peppers should then be nice and tender, and you can remove seeds too.
Make your sauce by blending the onion, garlic, veggie broth, chipotle peppers, adobo sauce, freshly charred peppers, soy sauce, tomato paste, apple cider vinegar, maple syrup and spices. Blend until fairly smooth. As an optional step, you can dry toast your spices over a pan on medium heat before blending, to unlock more flavour.
In a large skillet or sauce pan, add your black beans, sweet potato, and blended sauce. Cook over medium heat, bringing the sauce to a bubble, and simmering on a low medium heat until thick. Allow the potatoes and black beans to absorb some of the sauce, and taste, adding salt and pepper as needed.
Serve with sweet potato tortillas, or tortillas of choice. Enjoy!
Keywords: sweet potato, sofritas, black beans, tacos, mexican, main dishes, tortillas, gluten free, vegan, oil free
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
Some brands I’ve had the pleasure of working with…