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Avocado Sweet Potato Tacos Recipe

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3.9 from 6 reviews

These Avocado Sweet Potato Tacos are a flavorful and nutritious vegetarian dinner option that’s quick to prepare. Featuring roasted sweet potatoes seasoned with chili powder and served with a creamy avocado yogurt sauce, black beans, and fresh toppings, these tacos can easily be customized to be vegan or gluten-free for dietary preferences.

Ingredients

Roasted Sweet Potatoes

  • 1 medium sweet potato, cubed
  • Extra-virgin olive oil, for drizzling
  • 1/2 teaspoon chili powder
  • Sea salt and freshly ground black pepper, to taste

Tortillas and Beans

  • 4 to 6 tortillas (white corn, wheat, or homemade tortillas)
  • 1 cup black beans, cooked, drained, and rinsed
  • Lime slices, for serving

Avocado Yogurt Sauce

  • 1/2 cup whole milk Greek yogurt
  • 1 small avocado
  • 1/2 garlic clove
  • Juice of 1 lime
  • Sea salt and freshly ground 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

  1. Preheat and Prepare Sweet Potatoes: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Toss the cubed sweet potatoes with a drizzle of extra-virgin olive oil, chili powder, salt, and freshly ground black pepper until evenly coated, then spread them out in a single layer on the baking sheet.
  2. Roast Sweet Potatoes: Roast the sweet potatoes in the preheated oven for about 20 minutes or until they are golden brown and tender, stirring halfway through to ensure even cooking.
  3. Make Avocado Yogurt Sauce: While the sweet potatoes roast, combine the Greek yogurt, small avocado, half a garlic clove, lime juice, and a few generous pinches of salt and pepper in a small food processor or blender. Pulse until the mixture is smooth and creamy. Taste and adjust seasoning as needed, then chill the sauce until ready to serve.
  4. Assemble Tacos: Warm the tortillas if desired. Spread a scoop of the avocado yogurt sauce onto each tortilla, then add a portion of the roasted sweet potatoes and black beans. Top with your choice of optional toppings such as diced avocado, scallions, crumbled cheese, pickled onions, and microgreens or cilantro.
  5. Serve: Season each taco with additional salt, pepper, and a squeeze of fresh lime juice as desired. Serve immediately and enjoy your nutritious and flavorful sweet potato tacos.

Notes

  • Vegan option: Substitute the Greek yogurt in the avocado sauce with cashew cream made by blending 1/2 cup raw, unsalted cashews (soaked for at least 1 hour) with 1/2 cup water until creamy. Also omit the cheese from toppings.
  • Gluten-free option: Use gluten-free corn tortillas instead of wheat or mixed tortillas.
  • For extra spice, consider adding hot sauce or jalapeño slices to the tacos.
  • Leftover roasted sweet potatoes can be stored in the refrigerator for up to 3 days.

Find it online: https://recipesbyliza.com/avocado-sweet-potato-tacos-recipe/