Avocado Sweet Potato Tacos Recipe

Introduction

These Avocado Sweet Potato Tacos combine the natural sweetness of roasted sweet potatoes with creamy avocado yogurt sauce for a vibrant, satisfying meal. Packed with black beans and fresh toppings, they make a perfect quick dinner or casual party dish.

Ingredients

• 1 medium sweet potato, cubed
• Extra-virgin olive oil, for drizzling
• 1/2 teaspoon chili powder
• 4 to 6 tortillas
• 1 cup black beans, cooked, drained, and rinsed
• Lime slices, for serving
• Sea salt and freshly ground black pepper, to taste
• 1/2 cup whole milk Greek yogurt
• 1 small avocado
• 1/2 garlic clove
• Juice of 1 lime
• 1 small avocado, diced
• 2 scallions, diced
• Crumbled feta or Cotija cheese, for topping
• Pickled onions, for topping
• Microgreens or fresh cilantro, for garnish

Instructions

1. Step 1: Preheat your oven to 400° F and line a large baking sheet with parchment paper.
2. Step 2: Toss the cubed sweet potatoes with olive oil, chili powder, sea salt, and freshly ground black pepper. Spread them evenly on the baking sheet and roast for about 20 minutes, until golden and tender.
3. Step 3: While the sweet potatoes roast, prepare the avocado yogurt sauce. In a small food processor, combine Greek yogurt, 1 small avocado, garlic, lime juice, salt, and pepper. Pulse until smooth, then taste and adjust seasoning as needed. Chill until ready to use.
4. Step 4: Warm the tortillas, then assemble the tacos by spreading a scoop of the avocado yogurt sauce on each. Add roasted sweet potatoes, black beans, and diced avocado. Top with scallions, crumbled cheese, pickled onions, and microgreens or cilantro. Finish with a squeeze of lime and extra salt and pepper if desired.

Tips & Variations

• For extra smoky flavor, try adding a pinch of smoked paprika to the sweet potatoes before roasting.
• You can substitute black beans with pinto or kidney beans if preferred.
• To make it vegan, replace Greek yogurt with a plant-based yogurt and omit the cheese or use a vegan alternative.
• Serve with a side of spicy salsa or hot sauce for added kick.

Storage

Store any leftover roasted sweet potatoes and avocado yogurt sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the sweet potatoes in the oven or microwave before assembling. The avocado sauce is best served chilled and may need stirring before use. Tortillas can be kept wrapped at room temperature for 1–2 days or refrigerated for longer storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the sweet potatoes ahead of time?

Yes, you can roast the sweet potatoes a day in advance. Store them in the refrigerator and reheat gently before assembling the tacos to keep them warm and crispy.

What can I use instead of Greek yogurt in the avocado sauce?

If you prefer a dairy-free version, plant-based yogurts like coconut or almond yogurt work well. Alternatively, you can use sour cream or skip the yogurt altogether and blend avocado with lime juice, garlic, and a bit of olive oil for a creamy sauce.

Avocado Sweet Potato Tacos Recipe

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4.7 from 124 reviews

These Avocado Sweet Potato Tacos combine the natural sweetness of roasted sweet potatoes with creamy avocado yogurt sauce and hearty black beans, wrapped perfectly in warm tortillas. Topped with fresh scallions, crumbled cheese, pickled onions, and microgreens, this vibrant recipe offers a delicious and nutritious twist on traditional tacos, perfect for a vegetarian meal that’s bursting with flavor.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 to 6 tacos 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 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
• 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 fresh black pepper, to taste

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 (205° C) and line a large baking sheet with parchment paper to prevent sticking and ease cleanup.
2. Roast sweet potatoes: Toss the cubed sweet potatoes with extra-virgin olive oil, chili powder, sea salt, and freshly ground black pepper until evenly coated. Spread them out in a single layer on the prepared baking sheet, then roast in the preheated oven for about 20 minutes or until golden brown and tender, flipping halfway through for even cooking.
3. Make avocado yogurt sauce: While the sweet potatoes roast, prepare the sauce by combining 1/2 cup whole milk Greek yogurt, 1 small avocado, 1/2 garlic clove, lime juice from 1 lime, and a few generous pinches of sea salt and black pepper in a small food processor. Pulse until smooth and creamy. Taste and adjust seasoning as needed. Chill the sauce until ready to use to enhance its flavor.
4. Assemble tacos: Warm the tortillas slightly to make them pliable. Spread a generous scoop of avocado yogurt sauce on each tortilla, then top with roasted sweet potatoes and black beans. Add diced avocado, scallions, crumbled feta or Cotija cheese, pickled onions, and microgreens or fresh cilantro as desired. Finish with a squeeze of fresh lime and a pinch of salt and pepper to taste.
5. Serve: Serve the tacos immediately with additional lime slices on the side for extra zest. Enjoy your fresh, flavorful avocado sweet potato tacos!

Notes

• You can substitute black beans with pinto beans or kidney beans if preferred.
• For a spicier kick, add a pinch of cayenne pepper to the sweet potatoes before roasting.
• Use corn or flour tortillas based on your preference or dietary needs.
• Pickled onions can be purchased or homemade by soaking sliced red onions in vinegar, sugar, and salt for at least 30 minutes.
• Leftover sauce can be stored in the refrigerator for up to 2 days.
• To make this dish vegan, substitute Greek yogurt with a dairy-free yogurt alternative and omit the cheese or use vegan cheese.

Keywords: avocado tacos, sweet potato tacos, vegetarian tacos, roasted sweet potatoes, avocado yogurt sauce, healthy tacos, black bean tacos