Tender and full of flavor, these roasted sweet potato cubes with cumin, chili powder and other spices are oil-free, vegan and low in calories. Toss them in tacos, burrito bowls or enchiladas. Or, use them as toppings for nachos, tostadas or salad.
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These flavorful little sweet potato morsels are whole food plant-based no oil, gluten-free and nut-free.
🧄 Ingredient notes
- Sweet potatoes - Look for sweet potatoes that are firm, without a lot of blemishes or indentions on the surface (these indicate the sweet potato may be old or bruised and going bad).
- Chili powder - a blend of spices used to make Texas Chili and other TexMex-inspired recipes. Not to be confused with chile powder (with an "e"). Chile powder is typically one type of chile pepper, dried and ground.
- Ground cumin - Cumin seeds ground into a powder is a key aromatic and warm spice in TexMex cuisine.
📋 Substitutions and variations
Here are some suitable substitutions for the ingredients in this recipe:
- Sweet potatoes - instead of sweet potatoes, you can use butternut squash or summer squash (these may roast faster, so watch them) or even white or yellow potatoes
- Chili powder - instead of chili powder, you can use taco seasoning (reduce the salt if using this, since taco seasoning is already salted), smoked paprika or sweet paprika. You can also use ancho chile powder, chipotle pepper powder or other chile pepper powder you have, but may want to reduce the quantity since these will produce a spicier result since they are 100% chiles.
- Granulated garlic - use garlic powder instead of granulated garlic, but may want to reduce the quantity a little bit since garlic powder is a finer consistency
- Dried parsley or cilantro - use finely chopped fresh parsley or cilantro instead and use ¼ cup instead.
- SOS-free - make this SOS-free by omitting the salt
Switch things up with these variation ideas!
- Spicy - add cayenne pepper or red pepper flakes to increase the spice level
- Italian-inspired - make these to go with an Italian meal by using an Italian blend of herbs (basil, oregano, marjoram, rosemary, parsley) and garlic
- Greek-inspired - make these to go with a Greek meal by using Greek oregano, onion powder, garlic powder and finishing them with a drizzle of red wine vinegar or lemon juice
Make this other recipe on my site using russet potatoes and onions with the same seasonings of cumin, garlic and chili powder.
Step by step instructions for how to make roasted sweet potato cubes without using oil in the oven.
Pre-heat the oven to 400°F. Line a baking tray with parchment paper or a silicone baking mat. Add diced sweet potatoes to a medium bowl, along with the chili powder, ground cumin, granulated garlic, salt and dried cilantro/parsley. Toss to coat the sweet potatoes in the spice mixture. Spread the sweet potato on the lined baking tray in a single layer. Use two trays if they don't all fit in a single layer on one tray.
Bake for 25-30 minutes, until fork tender. Remove from oven and add to tacos, tostadas, nachos, burrito bowls or salads.
🧯 Food safety
- Wash hands with soap and water before cooking
- Wash sweet potatoes with a scrub brush under running water to clean them before cutting them
- Don't leave food sitting out at room temperature for extended periods
- Never leave baking food unattended
🥡 Make ahead and storage tips
These TexMex sweet potatoes can be made ahead or meal-prepped and then stored in the refrigerator for up to 5 days. They can also be frozen in an airtight bag or container for up to 3 months.
🚦 Calorie density score
🟢 This recipe gets a green light on the calorie density chart. All of the ingredients are lower than 600 calories per pound, so eating meals like this regularly may help you lose body fat. Learn more about calorie density from Jeff Novick, MS, RDN.
Get your own printable calorie density chart for your refrigerator and free ebook explaining calorie density in simple terms.
👨👩👦👦 Serving suggestions
These diced roasted sweet potatoes go well on loaded vegan tostadas (pictured below). You can also use them as a filling for tacos or burritos.
When making a burrito bowl, rice bowl or salad, add these as a starch element to keep you full for longer.
When roasting cut sweet potatoes in the oven, line the sheet pan with parchment paper or a silicone baking mat to prevent them from sticking to the pan. This is a low-calorie, healthier way to prevent stuck-on sweet potato without having to use oil.
🗺 Cultural influences
This recipe is inspired by my mixed ethnic background and heritage as a native of Houston, Texas, where the flavors of this dish (chili powder, ground cumin, garlic and cilantro) are abundant and common. The spice combination is based culturally in Mexican cuisine and Southern or Texan cuisine. See About for more information on my cultural influences and how I attribute recipes.
💜 More recipes you'll love
If you love this roasted sweet potato cube recipe, check out these other plant-based potato recipes!
Oil-free Roasted Sweet Potato Cubes with Cumin and Chili Powder
- Pre-heat the oven to 400°F. Line a baking tray with parchment paper or a silicone baking mat.
- Add diced sweet potatoes to a medium bowl, along with the chili powder, ground cumin, granulated garlic, salt and dried cilantro/parsley. Toss to coat the sweet potatoes in the spice mixture.3 pounds sweet potato, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon granulated garlic, ½ teaspoon sea salt, 1 teaspoon dried cilantro or parsley
- Spread the sweet potato on the lined baking tray in a single layer. Use two trays if they don't all fit in a single layer on one tray. Bake for 25-30 minutes, until fork tender. Remove from oven, drizzle with fresh lime juice and add to tacos, tostadas, nachos, burrito bowls or salads.