Topped with creamy avocado lime sauce, these simple chili-spiced sweet potato tacos make a delicious vegetarian dinner.
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This sweet potato taco recipe is an old favorite that I wanted to re-share with you. I first started making these sweet potato tacos years ago, but it’s one of those recipes that I come back to time and time again because it’s such a filling & flavorful vegetarian weeknight dinner option. The list of ingredients is short and the steps are easy – what’s not to love? Plus, I just think roasted sweet potatoes are such a cozy wintertime food, especially when they’re wrapped up into warm tortillas like a big hug.
There are basically two steps to the recipe:
That’s it! Just assemble the tacos with the sauce, sweet potatoes, and black beans. This time, I topped mine with a few pickled onions. In the past, I’ve topped them with additional diced avocado (see the picture below).
Lastly, I always, always, always finish my sweet potato tacos with a big squeeze of lime for extra pop!
Avocado Sweet Potato Tacos
rate this recipe: from votesPrep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Serves 2 to 3Save Recipe Print RecipeThese 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
- 1/2 teaspoon chili powder
- 4 to 6 tortillas, I like these white corn & wheat tortillas, or homemade tortillas
- 1 cup black beans, cooked, drained, and rinsed
- Lime slices, for serving
- Sea salt and freshly ground black pepper
Avocado yogurt sauce
- 1/2 cup whole milk Greek yogurt
- 1 small avocado
- 1/2 garlic clove
- Juice of 1 lime
- Sea salt & fresh black pepper
Optional toppings:
- 1 small avocado, diced
- 2 scallions, diced
- Crumbled feta or Cotija cheese
- Pickled onions
- Microgreens or fresh cilantro
Instructions
- Preheat oven to 400° F and line a large baking sheet with parchment paper.
- Toss the sweet potatoes with olive oil, chili powder, salt and pepper, and spread onto the baking sheet. Roast for 20 minutes, or until 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 with a scoop of the sauce, the roasted sweet potatoes, black beans, and desired toppings. Season with salt, pepper, and squeezes of lime.
Notes
Vegan option: Sub cashew cream for yogurt. Blend until creamy: 1/2 cup raw, unsalted cashews (soaked for at least 1 hour) with 1/2 cup water. (also, omit cheese) Gluten free option: Sub GF corn tortillasncG1vNJzZmivp6x7rbvVnpinnJyaurC60meaqKVflsOwr8Cdpmarp5qytXnPqKuarJ9iwaKvzqxmnKedorKvwIypmKCdXWd8