These crispy rajma sweet potato tacos are packed with plant protein, fiber, and flavor. A spiced rajma-sweet potato filling is pressed onto whole wheat rotis, toasted until golden, then topped with fresh salsa and a creamy yogurt-cashew sauce. Perfect for a wholesome lunch, dinner, or snack. Inspired by the layered “bowl” style recipes commonly seen on food blogs, where multiple components come together for texture and flavor.

If you love this dish, be sure to checkout my other high protein recipes for more easy meal inspiration!

Why You’ll Love These Tacos

High in protein and fiber
Made with pantry-friendly ingredients
Crispy outside, creamy inside
Great meal prep option
Vegetarian and customizable

Rajma Sweet Potato Tacos

Course Breakfast, High Protein Meal recipes, Main Course

Cuisine Fusion, Indo-Mexican

Keyword high protein meal, Indian fusion recipe, rajma tacos, sweet potato tacos, vegetarian tacos, weightloss friendly recipes

Prep Time 15

Cook Time 15

Total Time 30

Servings 3

Calories 320kcal

Ingredients

For the Rajma Filling

1 cup boiled rajma
½ boiled sweet potato
½ cup boiled corn
2 green chilies finely chopped
2 tbsp onion finely chopped
2 tbsp coriander leaves chopped
Salt to taste
½ tsp garam masala

For the Tacos

6 small whole wheat rotis about 5-inch
1-2 tsp oil for roasting
30 g grated cheese optional

For the Salsa

¼ cup onion chopped
¼ cup tomato chopped
1 tbsp jalapeño chopped
1 tsp lemon juice
Salt to taste

For the Creamy Dressing

100 g non-fat Greek yogurt
2 tbsp soaked makhana
1 tbsp soaked cashews
Coriander leaves
Salt to taste
Black pepper to taste (optional)
1 tsp lemon juice

Instructions

Step 1: Make the Filling

Mash the rajma and sweet potato together. Add corn, onion, coriander, green chilies, garam masala, and salt. Mix until combined.

Step 2: Prepare the Tacos

Divide the filling into 6 portions. Press each portion evenly onto one side of a whole wheat roti.

Step 3: Roast

Heat a pan and lightly grease with oil. Place the roti filling-side up and cook until the base turns golden and crisp. Flip carefully if needed.

Step 4: Add Cheese

Sprinkle a little grated cheese over the filling. Fold the taco in half and continue roasting until crisp.

Step 5: Make the Salsa

Combine onion, tomato, jalapeño, lemon juice, and salt.

Step 6: Make the Dressing

Blend Greek yogurt, soaked makhana, soaked cashews, coriander leaves, lemon juice, salt, and black pepper until smooth.

Step 7: Assemble

Open each folded taco slightly and fill with salsa and creamy dressing. Serve immediately.

Notes

Swap rajma with black beans or chickpeas.
Add lettuce or cabbage for extra crunch.
Use coconut yogurt for a dairy-free version.
These tacos freeze well before adding salsa and sauce.

Crispy Rajma Sweet Potato Tacos

Why You’ll Love These Tacos