Revisiting a timeless vegetarian taco recipe featuring roasted sweet potatoes, creamy avocado yogurt sauce, and simple pantry ingredients. I originally began preparing these tacos quite a while back, and yet they remain one of those dishes I find myself returning to over and over — they're just so hearty, satisfying, and packed with flavor for an easy weeknight meatless meal. The ingredient list is brief, the instructions are straightforward, and the result is genuinely comforting. On top of that, oven-roasted sweet potatoes feel like the coziest cold-weather comfort food, particularly when tucked into a warm tortilla like a cozy blanket.
The recipe breaks down into two main parts:
- Whip up the creamy avocado yogurt sauce: Just blend Greek yogurt with avocado, garlic, lime juice, salt, and pepper until silky. For a plant-based version, I've included a cashew cream variation in the recipe card below. Vegan mayo also works beautifully in place of the yogurt. Want a brighter, greener flavor? Toss in a handful of cilantro. Craving some heat? Throw in a piece of jalapeño to your liking.
- Roast cubed sweet potatoes tossed with olive oil, salt, pepper, and chili powder until tender and caramelized.
That's really all there is to it! Layer the sauce, sweet potatoes, and black beans into tortillas. On this occasion, I finished mine with pickled onions. Other times, I've added extra diced avocado (shown in the photo below).
And one more thing — I never, ever skip a generous squeeze of fresh lime over the finished tacos for that final burst of brightness!
Avocado Sweet Potato Tacos
Author: Jeanine Donofrio
Recipe type: main dish
- 1 medium sweet potato, cubed
- Extra-virgin olive oil, for drizzling
- ½ teaspoon chili powder
- 4 to 6 tortillas (I like these white corn & wheat tortillas)
- 1 cup black beans, cooked, drained, and rinsed
- lime slices, for serving
- Sea salt and freshly ground black pepper
- ½ cup Greek yogurt
- 1 small avocado
- ½ garlic clove
- Juice of 1 lime
- Sea salt & fresh black pepper
- 1 small avocado, diced
- 2 scallions, diced
- crumbled feta or Cotija cheese
- pickled onions
- microgreens or fresh cilantro
- 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.
- 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.
