Description
These avocado sweet potato tacos are vibrant, flavorful, and full of nourishing ingredients. Roasted chili-spiced sweet potatoes pair with creamy avocado yogurt sauce, hearty black beans, and fresh toppings for a delicious vegetarian taco that’s perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
- 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
- 4 to 6 tortillas (white corn & wheat tortillas or homemade)
- 1 cup black beans, cooked, drained, and rinsed
- Lime slices, for serving
For the 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
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss the cubed sweet potato with a drizzle of olive oil, chili powder, salt, and pepper. Spread evenly on the baking sheet and roast for 25 to 30 minutes, flipping halfway through, until golden and tender.
- While the sweet potatoes roast, prepare the avocado yogurt sauce. In a blender or food processor, combine the yogurt, avocado, garlic, lime juice, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.
- Warm the tortillas in a dry skillet or directly over a gas flame for a few seconds per side until pliable.
- Assemble the tacos: fill each tortilla with roasted sweet potatoes, black beans, and a generous drizzle of avocado yogurt sauce.
- Top with optional garnishes like diced avocado, scallions, crumbled cheese, pickled onions, or fresh herbs.
- Serve immediately with lime slices on the side.
Notes
- For vegan tacos, use a dairy-free yogurt for the avocado yogurt sauce and skip the cheese.
- Make the avocado yogurt sauce up to 1 day ahead and store in the fridge with plastic wrap pressed against the surface to prevent browning.
- Swap black beans with pinto beans or chickpeas if desired.
Nutrition
- Serving Size: 2 tacos
- Calories: 360
- Sugar: 5g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 10mg
Keywords: avocado sweet potato tacos, vegetarian tacos, healthy tacos, roasted sweet potato tacos, meatless dinner