Spinach Potato Tacos (Vegan, 30 Minutes)

Easy Spinach Potato Tacos that are vegan, whole food plant based, and done in 30 minutes. Topped with a delicious and simple oil free tahini-lemon sauce that fits perfectly to the potato mix. 3 Tacos provide 20 g of plant based protein!

The taco filling is made with onion, potatoes, spinach, and kidney beans. All can be combined and steamed in a large pan until soft.

The tahini dressing is made with tahini, lemon, garlic powder, and salt. This super simple dressing is not just oil free, but provides important minerals like calcium. The bitter-sour flavor fits perfectly to the potato tortillas.

Spinach Potato Tacos Nutrition Info

One serving (3 filled tortillas) contains around 600 calories, 20 g of plant based protein, 17.5 g fiber, 15.7 g fat, and 104 g carbs. The meal is also high in B-vitamins, zinc, Vitamin K and C.

One serving alone of the potato tacos cover over 50% of the daily need in calcium, iron, magnesium, and potassium.

This meal contains a whole carb source (whole wheat tortillas), healthy vegetables (potatoes, onion, spinach), a source of protein (kidney beans), and healthy fat (tahini). This makes the meal all-around well-balanced as it includes all food groups and contains only whole foods.

For more nutritious recipes like this, check out the Meal Planner where you can plan your whole food plant based meals each week according to your time and caloric needs. There are new recipes added each week, so be sure to check it out!

How to make the Spinach Potato Tacos

Add 3/4 cup of cooking water to a large pan and set to medium-high. Cut the potatoes into small cubes and add to the pan. You don’t have to peel them, unless you prefer them peeled. Close the pan with a lid but make sure they don’t boil over.

The smaller you cut the cubes the faster the potatoes cook. Dice the onions and add them with the potatoes into the large pan. Rinse and drain the kidney beans and add them to the pot. Let everything steam on medium until the potatoes are soft.

The potatoes should be done within 15 to 20 minutes. Then you can stir in the spinach until wilted. While the potatoes are cooking, prepare the tahini-lemon dressing.

For that, add the tahini, lemon juice, salt, garlic, and water into a small bowl and blend together with a spoon or a fork. You can add more water if desired to thin out the sauce.

Split the spinach potato mix into 4 equal servings. Then spread one serving of the mix over the 3 tortillas. All in all you want to fill 12 tortillas with the mix.

Split the tahini dressing into 4 servings and use one serving to drizzle over the 3 tortillas. About 2 tsp of the sauce should go into one tortilla.

If you store the sauce in the fridge it might thicken. You can simply add a bit of water, stir, then serve.

ENJOY!

If you like this recipe, be sure to also check out this super Easy Taco Pasta Recipe.

Adjusting the recipe

You can switch the tortillas with flax tortillas, pita bread, white tortillas, spinach tortillas, and more. This depends on your taste and health goals.

You can add more protein by reducing potatoes and adding more kidney beans.

Spinach Potato Tacos

Spinach Potato Tacos

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Healthy and easy spinach potato tacos that are vegan, whole food plant based, and high in protein. 3 tacos contain 600 calories and 20 g of plant based protein. The tahini sauce is super easy to make and oil free.

Ingredients

  • 1/4 cup tahini
  • 1/2 lemon (juice)
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 3-4 tbsp. water
  • 8 tortillas (7 or 8 inch, whole wheat)
  • 4 oz. spinach, fresh
  • 1/2 onion, diced
  • 4 potatoes, cubed (peeled)
  • 1 can kidney beans, rinsed

Instructions

  1. Add 3/4 cup of cooking water to a large pan and set to medium-high. Cut the potatoes into small cubes and add to the pan. You don't have to peel them, unless you prefer them peeled. Close the pan with a lid but make sure they don't boil over. The smaller you cut the cubes the faster the potatoes cook.
  2. Dice the onions and add them with the potatoes into the large pan. Rinse and drain the kidney beans and add them to the pot. Let everything steam on medium until the potatoes are soft.
  3. The potatoes should be done within 15 to 20 minutes. Then you can stir in the spinach until wilted.
  4. While the potatoes are cooking, prepare the tahini-lemon dressing. For that, add the tahini, lemon juice, salt, garlic, and water into a small bowl and blend together with a spoon or a fork. You can add more water if desired to thin out the sauce.
  5. Split the spinach potato mix into 4 equal servings. Then spread one serving of the mix over the 3 tortillas. All in all you want to fill 12 tortillas with the mix.
  6. Split the tahini dressing into 4 servings and use one serving to drizzle over the 3 tortillas. About 2 tsp of the sauce should go into one tortilla.
  7. If you store the sauce in the fridge it might thicken. You can simply add a bit of water, stir, then serve. 

ENJOY!

Nutrition Information:

Amount Per Serving: Calories: 607Total Fat: 15gCholesterol: 0mgCarbohydrates: 103gFiber: 17gProtein: 20.5g