Avocado Sweet Potato Tacos

Looking for a new twist on Taco Tuesday Night, here you go not only healthy but you can also make vegan friendly. http://www.loveandlemons.com always has many great recipes so here is another one:


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***Vegan Recipe Below
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


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.

***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)

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