Avocado Sweet Potato Tacos
Serves 2 to 3
These easy sweet potato tacos are a delicious vegetarian weeknight dinner that you can easily make vegan or gluten-free.
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
Vegan option: Sub cashew cream for yogurt. Blend until creamy: 1/2 cup raw, unsalted cashews (soaked for at least 1 hour) with 1/2 cup water. (also, omit cheese)
Gluten free option: Sub GF corn tortillas