Topped with creamy avocado lime sauce, these simple chili-spiced sweet potato tacos make a delicious vegetarian dinner.
This sweet potato taco recipe is an old favorite that I wanted to re-share with you. I first started making these sweet potato tacos years ago, but it’s one of those recipes that I come back to time and time again because it’s such a filling & flavorful vegetarian weeknight dinner option. The list of ingredients is short and the steps are easy – what’s not to love? Plus, I just think roasted sweet potatoes are such a cozy wintertime food, especially when they’re wrapped up into warm tortillas like a big hug.
There are basically two steps to the recipe:
- Make the avocado yogurt sauce: Simply blend together Greek yogurt, avocado, garlic, lime juice, salt, and pepper. If you’re vegan, I’ve listed a cashew cream option in the recipe below. Vegan mayo would also be a great substitute for the yogurt. For a more herbaceous sauce, blend in a handful of cilantro. If you like things spicy, consider adding a chunk of jalapeño, to taste. Alternatively, this Creamy Chipotle Sauce would also be delicious on these tacos if you wanted to change things up from time to time.
- Roast the sweet potatoes with olive oil, salt, pepper, and chili powder.
That’s it! Just assemble the tacos with the sauce, sweet potatoes, and black beans. This time, I topped mine with a few pickled onions. In the past, I’ve topped them with additional diced avocado (see the picture below).
Lastly, I always, always, always finish my sweet potato tacos with a big squeeze of lime for extra pop!
Avocado Sweet Potato Tacos
Ingredients
- 1 medium sweet potato, cubed
- Extra-virgin olive oil, for drizzling
- 1/2 teaspoon chili powder
- 4 to 6 tortillas, I like these white corn & wheat tortillas, or homemade tortillas
- 1 cup black beans, cooked, drained, and rinsed
- Lime slices, for serving
- Sea salt and freshly ground black pepper
Avocado yogurt sauce
- 1/2 cup whole milk Greek yogurt
- 1 small avocado
- 1/2 garlic clove
- Juice of 1 lime
- Sea salt & fresh black pepper
Optional toppings:
- 1 small avocado, diced
- 2 scallions, diced
- Crumbled feta or Cotija cheese
- Pickled onions
- Microgreens or fresh cilantro
Instructions
- Preheat oven to 400° F and line a large baking sheet with parchment paper.
- Toss the sweet potatoes with olive oil, chili powder, salt and pepper, and spread onto the baking sheet. Roast for 20 minutes, or until golden brown.
- Make the avocado yogurt sauce: In a small food processor, combine the yogurt, avocado, garlic, lime juice, and a few generous pinches of salt and pepper. Pulse until smooth. Taste and adjust seasonings. Chill until ready to use.
- Assemble the tacos with a scoop of the sauce, the roasted sweet potatoes, black beans, and desired toppings. Season with salt, pepper, and squeezes of lime.
Notes
“Put it in a tortilla” is basically how I get away with feeding my husband all of the random leftovers in our fridge without him catching on. I think I have made almost exactly this recipe (minus the avocado sauce, which will be a welcome addition next time!). Thanks (again and again) for the inspiration!
I just made these for our Super Bowl dinner!! So VERY GOOD! Loved the yogurt sauce!
Hi Tiffany! SO glad you liked them – thanks for coming back to let me know! xo
Avocado with sweet potatoes… great combo!
Looks appetizing and healthy too.
This is definitely a combination of all of my favorite things! I can’t wait to try this recipe!
these look delicious!!
http://trulyaddia.wordpress.com
Yum, I love tacos. What a great combination. I love anything that involves sweet potatoes 🙂
Looks incredible. I think I could basically eat these tacos everyday for the rest of my life. YUM!
Thanks Liz, me too 🙂
I just made this and yummy!!! This is so good! I love your website good food! After I finished eating, I am going to make your chocolate cupcakes with avocado icing! I can’t wait!
Beautiful! Thank you for inspiring my lunch today!
thanks Lindsey 🙂
Yummy! I love love love sweet potaotes!
These sound delicious! I’m loving that yogurt avocado cream sauce!
I’ve never wanted tacos more in my life!
What a fab idea! Really really fab idea.
Love this taco idea and your pictures are always incredible. Congrats on your Target partnership, looking forward to more great recipes to come!
Ooo, looks fantastic! I love the avocado too. Congrats on your new cooking demo’s. I would absolutely LOVE to come down and see you guys. Sadly, we are trapped under 2 feet of snow 🙁 Good luck and big hugs to you both! xo
I’m seeing so many yummy sweet potato things on the Internet today — YUM. I love it when a meat-free meal looks totally satisfying. This totally does. Your pictures are gorgeous, btw.
Yes, please! These tacos sound so good — sweet potato and black bean are definitely a perfect match, and the avocado just takes it over the top. I think the “filling veg meal” question comes up in part because people don’t understand how to incorporate non-meat forms of protein into their meals (not to mention healthy fats!). Beans and avocado are a perfect solution!
This avo yogurt dip looks great. And yes, I use sweet potatoes a lot to bulk up veg meals as well. They are starchy enough and fiber filled to really do the trick for me and my husband in a number of different meals. Have fun at the Target demo!
What a great combination! I never would’ve thought of putting sweet potatoes inside a taco, but I’m super excited to try it out now!
pink tacos?
very very tasty. even my meat loving husband thought it was delicious! I had to use hard taco shells. all the flavors just melled together beautifully.