Description
These Avocado Sweet Potato Tacos are a flavorful and nutritious vegetarian dinner option featuring roasted sweet potatoes, black beans, and a creamy avocado yogurt sauce. This easy-to-make recipe is perfect for busy weeknights and can be adapted to be vegan or gluten-free, offering a vibrant mix of textures and tastes wrapped in warm tortillas.
Ingredients
Main Ingredients
- 1 medium sweet potato, cubed
- Extra-virgin olive oil, for drizzling
- 1/2 teaspoon chili powder
- 4 to 6 tortillas (white corn & wheat tortillas or homemade)
- 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, to taste
Optional Toppings
- 1 small avocado, diced
- 2 scallions, diced
- Crumbled feta or Cotija cheese
- Pickled onions
- Microgreens or fresh cilantro
Instructions
- Preheat the Oven: Preheat your oven to 400° F (200° C) and line a large baking sheet with parchment paper to prepare for roasting the sweet potatoes.
- Prepare and Roast Sweet Potatoes: Toss the cubed sweet potatoes with extra-virgin olive oil, chili powder, sea salt, and freshly ground black pepper until well coated. Spread the sweet potatoes evenly on the prepared baking sheet. Roast in the oven for 20 minutes or until they are golden brown and tender.
- Make Avocado Yogurt Sauce: In a small food processor, combine the Greek yogurt, avocado, half a garlic clove, fresh lime juice, and a few generous pinches of salt and pepper. Pulse until the mixture is smooth and creamy. Taste and adjust the seasoning as needed. Chill the sauce until ready to serve.
- Assemble the Tacos: Warm the tortillas if desired. Spread a scoop of the avocado yogurt sauce on each tortilla, then top with roasted sweet potatoes, black beans, and any optional toppings like diced avocado, scallions, cheese, pickled onions, and microgreens or cilantro. Season with additional salt, pepper, and a squeeze of fresh lime juice. Serve immediately.
Notes
- For a vegan version, substitute the Greek yogurt with cashew cream. To make cashew cream, blend 1/2 cup raw, unsalted cashews (soaked for at least 1 hour) with 1/2 cup water until creamy.
- Omit the cheese in the vegan option to maintain the vegan status.
- These tacos can easily be made gluten-free by using corn tortillas instead of wheat or mixed tortillas.
- Roasting the sweet potatoes brings out their natural sweetness and adds a lovely caramelized flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
