Avocado Sweet Potato Tacos
Ingredients
The tacos
-
1
medium
sweet potato, cubed
-
to taste
none
extra-virgin olive oil
-
½
teaspoon
chili powder
-
4 to 6
none
tortillas
-
1
cup
black beans, cooked, drained, and rinsed
-
to taste
none
sea salt and freshly ground black pepper
-
to taste
none
lime slices
The avocado yogurt sauce
-
½
cup
whole milk Greek yogurt
-
1
small
avocado
-
½
clove
garlic
-
1
none
lime juice
-
to taste
none
sea salt and fresh black pepper
Optional toppings
-
1
small
avocado, diced
-
2
none
scallions, diced
-
to taste
none
crumbled feta or Cotija cheese
-
to taste
none
pickled onions
-
to taste
none
microgreens or fresh cilantro
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Toss the sweet potatoes with olive oil, chili powder, salt, and pepper, then spread them on the baking sheet.
- Roast the sweet potatoes for 20 minutes or until golden brown.
- Make the avocado yogurt sauce by blending yogurt, avocado, garlic, lime juice, salt, and pepper in a food processor until smooth.
- Chill the sauce until ready to use.
- Assemble the tacos by adding the sauce, roasted sweet potatoes, black beans, and any desired toppings. Season with salt, pepper, and lime juice.
Nutrition Facts (estimated)
Servings
2 to 3
Calories
350
Total fat
15g
Total carbohydrates
45g
Total protein
12g
Sodium
400mg
Cholesterol
20mg
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