Avocado Sweet Potato Tacos are a vibrant, wholesome twist on taco night, ready in just 30 minutes. Creamy avocado pairs perfectly with tender, roasted sweet potatoes, creating a satisfying blend of textures.
A hint of smoky spices and a squeeze of lime add layers of flavor that dance on your palate. These tacos are not only delicious but also packed with nutrients, making them a guilt-free indulgence.
Whether you’re a busy weeknight warrior or a weekend foodie, this recipe is a game-changer. Easy to prepare yet bursting with freshness, it’s a dish that will leave everyone asking for seconds.
Each bite offers a delightful contrast—soft, buttery avocado against the slightly crisp edges of roasted sweet potatoes.
Warm tortillas cradle the filling, while a sprinkle of cilantro and a drizzle of tangy sauce elevate the experience. The combination of sweet, savory, and zesty notes ensures every mouthful is a treat.
Perfect for sharing or savoring solo, these tacos are as versatile as they are flavorful. In just 20 minutes of cooking, you’ll have a meal that feels both indulgent and nourishing. It’s a recipe that proves healthy eating can be quick, easy, and utterly delicious.
Fresh & Flavorful Ingredients
- 1 medium sweet potato, cubed (peeled or unpeeled, your choice)
- Extra-virgin olive oil, for drizzling
- 1/2 teaspoon chili powder (adjust to taste)
- 4 to 6 tortillas (white corn & wheat tortillas recommended, or homemade)
- 1 cup black beans, cooked, drained, and rinsed (canned works too)
- Lime slices, for serving
- Sea salt and freshly ground black pepper, to taste
- Avocado yogurt sauce:
- 1/2 cup whole milk Greek yogurt (substitute with plain yogurt or sour cream)
- 1 small avocado, pitted and peeled
- 1/2 garlic clove (or use garlic powder for a milder flavor)
- Juice of 1 lime
- Sea salt & fresh black pepper, to taste
- Optional toppings:
- 1 small avocado, diced
- 2 scallions, diced
- Crumbled feta or Cotija cheese
- Pickled onions
- Microgreens or fresh cilantro
Simple Step-by-Step Instructions
- Preheat the 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. Spread them evenly on the baking sheet. Roast for 20 minutes, or until golden brown and tender.
- Make the avocado yogurt sauce: In a small food processor, combine the yogurt, avocado, garlic, lime juice, salt, and pepper. Pulse until smooth. Taste and adjust seasonings. Chill until ready to use.
- Warm the tortillas in a dry skillet or microwave for a few seconds until pliable.
- Assemble the tacos: Spread a scoop of the avocado yogurt sauce on each tortilla. Top with roasted sweet potatoes, black beans, and your desired toppings. Season with salt, pepper, and a squeeze of lime.
- Serve immediately and enjoy your vibrant, flavorful tacos!
Creative Toppings to Elevate Your Tacos
Take your Avocado Sweet Potato Tacos to the next level with these flavorful toppings! Try adding pickled onions for a tangy crunch, or sprinkle on some crumbled Cotija cheese for a salty kick.
Fresh microgreens or cilantro add a pop of color and freshness, while diced scallions bring a mild oniony bite. Don’t forget a squeeze of lime for that bright, zesty finish!
Perfect Pairings for a Complete Meal
These tacos pair beautifully with a side of Mexican street corn or a simple green salad dressed with lime vinaigrette. For a heartier meal, serve alongside cilantro-lime rice or a bowl of tortilla soup. A refreshing agua fresca or a cold Mexican beer makes for a delightful drink pairing.
Quick Tips for Meal Prep Success
Save time by prepping ingredients ahead! Roast the sweet potatoes and store them in an airtight container for up to 3 days. The avocado yogurt sauce can be made a day in advance—just press plastic wrap directly onto the surface to prevent browning. Assemble your tacos fresh for the best texture and flavor.
How to Store and Reheat Leftovers
Store leftover components separately to maintain freshness. Keep the roasted sweet potatoes and black beans in the fridge for up to 3 days. Reheat the sweet potatoes in the oven at 350° F for 5-10 minutes or in a skillet over medium heat. The avocado yogurt sauce is best enjoyed cold, so no reheating needed!
Easy Swaps for Dietary Preferences
Make these tacos vegan by swapping the Greek yogurt for a dairy-free alternative like coconut yogurt. For a gluten-free option, use corn tortillas instead of wheat. If you’re not a fan of black beans, try pinto beans or even roasted chickpeas for a protein-packed twist.
Avocado Sweet Potato Tacos
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 clove garlic
- 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.