Roasted Sweet Potato Tacos with Homemade Flour Tortillas & Toasted Pepitas
Comforting. Nourishing. Rooted. These tacos bring warmth, texture, and ancestral flavor—all wrapped in a homemade flour tortilla.
Roasted Sweet Potato Filling
Ingredients:
2 medium sweet potatoes, peeled and diced
2 tbsp olive oil
½ tsp cumin
½ tsp smoked paprika
½ tsp garlic powder
Salt & pepper to taste
Instructions:
Preheat oven to 425°F (220°C).
Toss sweet potatoes with oil and spices.
Spread on a baking sheet and roast for 25–30 minutes, flipping once, until golden and tender.
Homemade Flour Tortillas (8 small tortillas)
Ingredients:
2 cups all-purpose flour
½ tsp salt
¾ cup warm water
3 tbsp oil (avocado or olive)
Instructions:
Mix flour and salt. Add oil and warm water, and knead until smooth (about 3–4 min).
Divide dough into 8 balls. Let rest, covered, for 15 minutes.
Roll out into thin circles.
Cook on a hot, dry skillet for 30 seconds per side.
Keep warm wrapped in a towel.
Toasted Pumpkin Seeds (Pepitas)
Ingredients:
⅓ cup raw pumpkin seeds
1 tsp olive oil
Pinch of salt
Optional: pinch of chile powder or smoked paprika
Instructions:
Heat a small skillet over medium heat.
Add pepitas, olive oil, and seasoning.
Toast for 3–5 minutes, stirring frequently, until they start to pop and turn golden.
Let cool slightly—they’ll get crispier as they sit.
Build Your Tacos
Layer each warm tortilla with:
Roasted sweet potatoes
Sliced avocado or guacamole
Shredded cabbage or lettuce
Pickled onions or radishes
Crumbled cotija or vegan cheese
Toasted pepitas for crunch and nourishment
Fresh cilantro + lime wedge for brightness
Therapist’s Note:
The act of layering food with texture and intention is a reflection of healing: soft and strong, grounding and bright. The toasted pumpkin seeds add that beautiful crunch of resilience—tiny, powerful reminders that your healing doesn’t have to be soft to be sacred.
Eat slowly. Feel your feet on the ground. Let this plate remind you: you are worthy of care.
