Description

Craving a quick, healthy, and flavorful meal that’s perfect for a weeknight dinner? The Avocado Sweet Potato Tacos, rated 4.90 from 73 votes, are your answer! These vegetarian tacos feature roasted sweet potatoes, creamy avocado yogurt sauce, and hearty black beans, all wrapped in warm tortillas with optional vibrant toppings.

Ingredients

To make Avocado Sweet Potato Tacos for 2–3 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this delightful dish:

Taco Filling:

Sweet Potato (1 medium, cubed): Adds sweet, hearty texture.
Extra-Virgin Olive Oil (for drizzling): Helps roast sweet potatoes to golden perfection.
Chili Powder (½ tsp): Brings mild, smoky spice.
Sea Salt and Freshly Ground Black Pepper: Enhances overall flavor.
Black Beans (1 cup, cooked, drained, and rinsed): Provides protein and heartiness.
Tortillas (4–6, preferably white corn and wheat blend or homemade): The base for the tacos.
Lime Slices (for serving): Offers bright, citrusy freshness.

Avocado Yogurt Sauce:

Whole Milk Greek Yogurt (½ cup): Creates a creamy, tangy base.
Avocado (1 small): Adds rich, smooth texture.
Garlic Clove (½): Provides subtle aromatic depth.
Lime Juice (from 1 lime): Brings tangy brightness.
Sea Salt and Fresh Black Pepper: Enhances flavor.

Optional Toppings:

Avocado (1 small, diced): Adds extra creaminess.
Scallions (2, diced): Brings fresh, oniony crunch.
Crumbled Feta or Cotija Cheese: Adds salty, tangy richness.
Pickled Onions: Provides sharp, tangy crunch.
Microgreens or Fresh Cilantro: Adds a fresh, vibrant finish.

Substitutions and Variations:

Vegan Option: Replace yogurt with cashew cream (blend ½ cup soaked raw cashews with ½ cup water until creamy, as noted); omit cheese.
Gluten-Free Option: Use gluten-free corn tortillas (as noted).
Sweet Potato: Swap with butternut squash or regular potatoes.
Beans: Replace black beans with pinto beans or refried beans.
Spice: Increase chili powder or add cayenne for extra heat.
Toppings: Swap scallions with red onion or add jalapeño slices for spice.
Tortillas: Use flour tortillas for a softer texture or lettuce wraps for a low-carb option.

Why These Ingredients Matter: The roasted sweet potatoes provide a sweet, hearty base, while the black beans add protein and fiber. The avocado yogurt sauce brings creamy tanginess, and optional toppings add crunch and freshness, making this a balanced, vegetarian meal perfect for any occasion.

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Instructions

Step 1: Roast the Sweet Potatoes

Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Toss 1 medium cubed sweet potato with a drizzle of extra-virgin olive oil, ½ tsp chili powder, a pinch of sea salt, and freshly ground black pepper.
Spread evenly on the baking sheet and roast for 20 minutes, or until golden brown.

Tip: Cube sweet potatoes into ½-inch pieces for even roasting; flip halfway through for uniform browning.

Step 2: Make the Avocado Yogurt Sauce

In a small food processor, combine ½ cup whole milk Greek yogurt, 1 small avocado, ½ garlic clove, juice of 1 lime, and a few generous pinches of sea salt and black pepper.
Pulse until smooth, scraping down the sides as needed.
Taste and adjust seasonings; chill in the fridge until ready to use.

Tip: Blend thoroughly for a creamy texture; add a splash of water if too thick.

Step 3: Assemble the Tacos

Warm 4–6 tortillas (preferably corn-wheat blend or homemade) by charring on a grill, heating in a skillet, or microwaving in a damp towel for 20–30 seconds.
Spread a scoop of avocado yogurt sauce on each tortilla.
Top with roasted sweet potatoes, 1 cup cooked black beans, and desired toppings (diced avocado, scallions, crumbled feta or Cotija, pickled onions, microgreens, or cilantro).
Season with additional salt, pepper, and squeezes of lime.

Tip: Assemble just before serving to keep tortillas fresh; don’t overfill to prevent tearing.

Step 4: Serve

Serve the tacos hot with lime slices on the side for squeezing.

Tip: Serve immediately to enjoy the warm sweet potatoes and creamy sauce at their best.