Buffalo Tempeh Tacos with Sweet Potato & Smoky Black Bean Slaw

These buffalo tempeh tacos combine a crispy, protein‑rich protein source with the natural sweetness of roasted sweet potato and the smoky crunch of black beans. Perfect for busy weeknights, they’re ready in just 35 minutes and deliver bold flavors without the fuss. Serve in soft corn tortillas and drizzle a creamy avocado‑cucumber sauce for an extra burst of freshness.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 package (8 oz) firm tempeh, cubed
• 2 Tbsp hot sauce (e.g., Frank’s RedHot)
• 1 Tbsp olive oil
• 1 Tbsp soy sauce (or tamari for gluten‑free)
• 1 Tbsp maple syrup
• 1 Tbsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 medium sweet potato, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 Tbsp lime juice
• 1 Tbsp brown sugar
• 1 cup shredded red cabbage
• 2 Tbsp chopped cilantro
• Whole‑wheat corn tortillas (8‑in. size)
• Optional: avocado‑cucumber sauce (mix 1 ripe avocado, 1/2 cup diced cucumber, 1 Tbsp lime juice, salt to taste)
• Fresh lime wedges, for serving

Instructions

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with 1 Tbsp olive oil, smoked paprika, garlic powder, cayenne pepper, salt, and pepper, and spread on a parchment‑lined baking sheet. Roast for 20 minutes, turning halfway through.
2. While the sweet potato roasts, mix the tempeh cubes in a bowl with hot sauce, soy sauce, maple syrup, smoked paprika, garlic powder, cayenne pepper, and 1 Tbsp olive oil. Toss until evenly coated.
3. Heat a non‑stick skillet over medium‑high heat, and add the tempeh mixture. Cook, stirring occasionally, until the tempeh is browned and crispy, about 8–10 minutes.
4. In a small bowl, whisk together lime juice, brown sugar, black beans, shredded cabbage, cilantro, and a pinch of salt. This is the smoky black bean slaw.
5. Warm the corn tortillas in a dry skillet or the microwave for a few seconds until pliable.
6. Assemble tacos: start with a generous scoop of tempeh, add a handful of roasted sweet potato, top with slaw, and drizzle with avocado‑cucumber sauce.
7. Serve immediately with lime wedges on the side for an extra zest.
8. If making ahead, keep the tempeh and sweet potato separate until use. Toss with sauce just before serving to keep textures crisp.
9. Enjoy your protein‑packed, 30‑minute feast!

Chef's Note

A squeeze of fresh lime over the finished tacos brightens the flavors and cuts through the richness of the tempeh.

Make-Ahead Tips

Store roasted sweet potato and tempeh separately in airtight containers. Assemble tacos fresh, adding sauce just before serving to keep the tortillas tender.

Substitutions

Use tofu instead of tempeh for a different protein profile. Swap sweet potato for butternut squash to vary the sweetness. For a keto twist, replace corn tortillas with lettuce cups.