Description
These Avocado Sweet Potato Tacos are a vibrant and flavorful vegetarian dish, featuring roasted sweet potatoes seasoned with chili powder, creamy avocado yogurt sauce, black beans, and fresh toppings including diced avocado, scallions, cheese, and microgreens. Perfect for a quick and healthy meal, ready in just 30 minutes.
Ingredients
Roasted Sweet Potatoes
- 1 medium sweet potato, peeled and cubed
- Extra-virgin olive oil, for drizzling
- 1/2 teaspoon chili powder
- Sea salt, to taste
- Freshly ground black pepper, to taste
Other Taco Components
- 4 to 6 tortillas (corn or flour, according to preference)
- 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, to taste
- Freshly ground black pepper, to taste
Toppings
- 1 small avocado, diced
- 2 scallions, diced
- Crumbled feta or Cotija cheese, to taste
- Pickled onions, to taste
- Microgreens or fresh cilantro, for garnish
Instructions
- Preheat the oven: Preheat your oven to 400° F (200° C) and line a large baking sheet with parchment paper to prepare it for roasting the sweet potatoes.
- Roast the sweet potatoes: In a bowl, toss the cubed sweet potatoes with extra-virgin olive oil, chili powder, sea salt, and freshly ground black pepper until evenly coated. Spread the sweet potatoes in a single layer on the lined baking sheet. Roast in the preheated oven for about 20 minutes or until they are golden brown and tender, stirring halfway through to ensure even cooking.
- Prepare the avocado yogurt sauce: In a small food processor or blender, combine the half cup of Greek yogurt, one small avocado, half a garlic clove, lime juice, a few generous pinches of sea salt, and freshly ground black pepper. Pulse until the mixture is smooth and creamy. Taste and adjust the seasoning as needed. Chill the sauce in the refrigerator until ready to assemble the tacos.
- Assemble the tacos: Warm the tortillas if desired. Spread a generous scoop of the avocado yogurt sauce on each tortilla. Add a portion of the roasted sweet potatoes and a spoonful of black beans. Top with diced avocado, diced scallions, crumbled feta or Cotija cheese, pickled onions, and microgreens or cilantro. Finish by seasoning with additional salt, pepper, and squeeze fresh lime over each taco to taste.
Notes
- For a vegan version, substitute Greek yogurt with a plant-based yogurt and omit the cheese or use vegan cheese.
- You can prepare the sweet potatoes a day ahead and reheat before assembling the tacos.
- Use corn tortillas for a gluten-free option.
- Adjust chili powder amount to control the spice level.
- Pickled onions can be made ahead or purchased premade for convenience.
