Avocado Sweet Potato Tacos Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://thefoodrecipe.com/avocado-sweet-potato-tacos-recipe/
