Sweet Potato Tacos
Serves 2 to 3
These easy sweet potato tacos are a delicious vegetarian weeknight dinner that you can easily make vegan or gluten-free.
Ingredients
- 1 medium sweet potato, cubed
- Extra-virgin olive oil, for drizzling
- ½ teaspoon chili powder
- Sea salt and freshly ground black pepper
- 6 tortillas, I like these white corn & wheat tortillas, or homemade tortillas
- 1 cup cooked black beans, drained and rinsed
- Lime wedges, for serving
Avocado yogurt sauce
- ½ cup whole milk Greek yogurt
- 1 small avocado
- ½ garlic clove
- Juice of 1 lime
- Sea salt and freshly ground black pepper
Optional toppings
- 1 small avocado, diced
- 2 scallions, diced
- Crumbled feta or Cotija cheese
- Pickled red onions
- Microgreens or fresh cilantro
Instructions
- Preheat oven to 400° F and line a large baking sheet with parchment paper.
- Place the sweet potatoes on the baking sheet. Drizzle with olive oil and toss with the chili powder and pinches of salt and pepper. Spread in a single layer on the baking sheet. Roast for 20 minutes, or until puffed, fragrant, and golden brown.
- Make the avocado yogurt sauce: In a small food processor, combine the yogurt, avocado, garlic, lime juice, and a few generous pinches of salt and pepper. Pulse until smooth. Taste and adjust seasonings. Chill until ready to use.
- Assemble the tacos in the tortillas with a scoop of the sauce, the roasted sweet potatoes, black beans, and desired toppings. Season to taste and serve with lime wedges for squeezing.
Notes
Vegan option: Blend 1/2 cup raw, unsalted cashews (soaked for at least 1 hour) with 1/2 cup water until creamy. Measure 1/2 cup and use in place of the yogurt in the sauce. Omit the cheese.
Gluten free option: Sub GF corn tortillas.
Nutrition facts calculated for 1/2 recipe with no optional toppings