Avocado Sweet Potato Tacos
Total Time
30 mins
Prep Time
10 mins
Cook Time
20 mins
Rating
4.95 out of 5 stars
(69)
Ingredients
2-3 servings
- 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
- 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
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Preparation
Step 1
Preheat oven to 400° F and line a large baking sheet with parchment paper.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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Chef's notes
Vegan option:
Sub cashew cream for yogurt. Blend until creamy
Gluten free option:
Sub GF corn tortillas
