Sweet Potato Avocado Tacos

These simple chile-roasted Sweet Potato Avocado Tacos make a delicious vegetarian dinner topped with creamy avocado-yogurt lime sauce.

Sweet Potato Avocado Tacos

People often ask me how to make vegetarian meals that are filling. One of my go-to answers lately is this: put stuff in a tortilla. Roasted vegetables, beans, eggs, hummus… really anything goes when I’m making impromptu tacos. This winter, I’ve been especially into these hearty sweet potato tacos.

Sweet Potato Avocado Tacos

They start pretty basic: roast sweet potatoes and add black beans to your flour or corn tortillas. To brighten it all up I make a creamy sauce by blending avocado with lime and greek yogurt. When I don’t have yogurt on hand I’ll often make a vegan version with cashew cream (see the recipe for details).

Sweet Potato Avocado Tacos

4.9 from 19 reviews
Sweet Potato Avocado Tacos
 
Prep time
Cook time
Total time
 
Author:
Recipe type: main dish
Serves: about 6 tacos
Ingredients
  • 1 medium sweet potato, cubed
  • 1 teaspoon olive oil
  • ½ teaspoon chile powder
  • 1 cup cooked black beans
  • 1 small avocado, diced
  • 2 scallions, diced
  • Salt & pepper
  • 4-6 corn or flour tortillas
  • optional: ¼ cup feta or Cotija cheese
  • optional: 1 small roasted jalapeño, diced
Avocado yogurt sauce
  • ½ cup Greek yogurt
  • 1 small avocado
  • ½ garlic clove
  • Juice of 1 lime
  • Sea salt & fresh black pepper
Instructions
  1. Preheat oven to 400° F.
  2. Toss sweet potato cubes with oil, chile powder salt & pepper, and spread in one layer on a baking sheet. Bake for 20 minutes, or until golden brown. Remove sweet potatoes from the oven and set aside.
  3. In a small food processor, blend together the yogurt, avocado, garlic, lime juice. Blend until smooth. Taste and adjust seasonings.
  4. Assemble tacos with roasted sweet potatoes, diced avocado, black beans, scallions and cheese. Serve with avocado yogurt sauce.
Notes
Vegan option: Sub cashew cream for yogurt. Blend until creamy: ½ cup raw, unsalted cashews (soaked for at least 1 hour) with ½ cup water. (also, omit cheese)

Gluten free option: Sub GF corn tortillas

 

68 comments

Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it):  

  1. Laura from thecopenhagentales.com
    01.29.2015

    What a great combination! I never would’ve thought of putting sweet potatoes inside a taco, but I’m super excited to try it out now!

    • heywood jablowme
      05.22.2018

      pink tacos?

  2. This avo yogurt dip looks great. And yes, I use sweet potatoes a lot to bulk up veg meals as well. They are starchy enough and fiber filled to really do the trick for me and my husband in a number of different meals. Have fun at the Target demo!

  3. Eileen from hampiesandwiches.blogspot.com
    01.30.2015

    Yes, please! These tacos sound so good — sweet potato and black bean are definitely a perfect match, and the avocado just takes it over the top. I think the “filling veg meal” question comes up in part because people don’t understand how to incorporate non-meat forms of protein into their meals (not to mention healthy fats!). Beans and avocado are a perfect solution!

  4. I’m seeing so many yummy sweet potato things on the Internet today — YUM. I love it when a meat-free meal looks totally satisfying. This totally does. Your pictures are gorgeous, btw.

  5. Ooo, looks fantastic! I love the avocado too. Congrats on your new cooking demo’s. I would absolutely LOVE to come down and see you guys. Sadly, we are trapped under 2 feet of snow 🙁 Good luck and big hugs to you both! xo

  6. Love this taco idea and your pictures are always incredible. Congrats on your Target partnership, looking forward to more great recipes to come!

  7. Beautiful! Thank you for inspiring my lunch today!

  8. Ceshini
    01.31.2015

    I just made this and yummy!!! This is so good! I love your website good food! After I finished eating, I am going to make your chocolate cupcakes with avocado icing! I can’t wait!

  9. Looks incredible. I think I could basically eat these tacos everyday for the rest of my life. YUM!

  10. Yum, I love tacos. What a great combination. I love anything that involves sweet potatoes 🙂

  11. Catherine from Livingthegourmet.com
    02.01.2015

    Looks appetizing and healthy too.

  12. I just made these for our Super Bowl dinner!! So VERY GOOD! Loved the yogurt sauce!

    • jeanine from loveandlemons.com
      02.01.2015

      Hi Tiffany! SO glad you liked them – thanks for coming back to let me know! xo

  13. “Put it in a tortilla” is basically how I get away with feeding my husband all of the random leftovers in our fridge without him catching on. I think I have made almost exactly this recipe (minus the avocado sauce, which will be a welcome addition next time!). Thanks (again and again) for the inspiration!

  14. Yum, I could also see using butternut squash for this

  15. Oh, sweet potatoes, how I love thee! And throwing a bunch of awesome stuff in a tortilla is literally my favorite way to put a meal together. I can’t wait to try this!

  16. Becca from spicesandspatulas.com
    02.04.2015

    This looks INCREDIBLE! and so easy! Sweet potatoes + avocado might be my favorite combination in any form, thanks for the new idea 🙂

  17. Kay from juicercraze.com
    02.04.2015

    I’ve been wondering how to use sweet potatoes in some unique way so as to eat them more regularly due to their good nutritional value. This sounds like a great recipe and very filling. I’m definitely going to try this out this weekend. Thanks for sharing it!

  18. Beth
    02.04.2015

    Made these last night, and my husband and I are singing your praises! The avocado yogurt sauce put it over the top. So incredibly tasty and satisfying! Thank you for all your wonderful recipes!

    • jeanine from loveandlemons.com
      02.08.2015

      Hi Beth, I’m so glad you and your husband liked them!

  19. These look like what life is about as fellow taco enthusiast and this is so easy for a filling and tasty dinner. Your photography is also beautiful.

  20. I’ve been on such a big veggie taco kick lately. Been using a crispy, spicy potato blend mostly, but will have to try sweet potatoes next. Maybe a bit (ton) of sriracha. Looks and sounds great!

  21. They’re perfect! Love the way you styled the tacos too–it’s always so hard to get those little guys to stand up straight and look pretty. Recipe pinned for my next taco night…which will hopefully be very, very soon 🙂

    • jeanine from loveandlemons.com
      02.10.2015

      Thanks, ha – tacos can be tough. I got impatient with these, hence the not-so-discreet skewers 🙂

  22. Lauren from ButICanCook.wordpress.com
    02.16.2015

    Beautiful and such a good idea, I’ve been looking for something just like this!

  23. Dianne Luna from moonstruckkitchen.wordpress.com
    02.21.2015

    These look and sound delicious!

  24. ML
    03.10.2015

    made this last night, was excellent. really liked the avocado yogurt sauce. will definitely make it again, and use the sauce for other things. thanks!

  25. Liz
    05.27.2015

    These are AMAZING! I have made them several times since I first tried this recipe a few weeks ago. I have some sweet potatoes reheating for today’s lunch, actually. I didn’t make the sauce, but had some homemade guac, so I used that. Delicious!

    • jeanine from loveandlemons.com
      05.28.2015

      Hi Liz – so glad you liked them!

  26. Kristin
    10.26.2015

    I made these tacos this past Friday night. EXCELLENT!! I wouldn’t have thought of this ingredient combo. Thanks for the great recipe!

  27. patricia
    01.17.2016

    Do you have the nutritional info on these tacos? Calories, carbs, cholesterol, etc.

    Thank you. I do love your site. So many wonderful ideas.

    • Dorota | HappyForks.com
      01.20.2016

      One tacos contains about 245 kcal, and almost 10g fat. However, the fat is mostly vegetable (olive, avocado), so it’s good for our health. Additional sauce contains about 70kcal and 5.5 g of fat. If you substitute Greek yogurt with yogurt with reduced fat content, the dish will be less caloric and healthier.

  28. fiona mackay
    03.07.2016

    As usual Love and Lemons helps saves the day – or at least teatime! Made these last week as had some cooked sweet potato already cubed plus an advocado in fridge so was quick and easy. As usual the flavours were stunning. The lime juice in the yogurt also helped pull every ingredient together. Used Greek yogurt, is calorific, but far better for us all, than any processed pre-packaged meal. Felt very virtuous. Many thanks.

  29. Jen
    05.25.2016

    I reaaaaaally want to make this, but greek yogurts where I live is too expensive, and cashew nut season is over. Can I use peanuts instead?

    • Hi Jen, I wouldn’t recommend peanuts – instead of the yogurt sauce, I would just make a quick guacamole to put in the taco – mash an avocado with lots of lime juice, salt, pepper and maybe a little chopped fresh cilantro if you have it. Hope that helps!

  30. Erin McNamara
    05.30.2016

    Made these and they were absolutely delicious! Also, just a little tip…used Trader Joe’s corn and wheat tortillas. They are a little less corn-y for those who don’t really love corn tortillas. Such a great recipe for the vegetarian always trying to find a healthy and satisfying meal!

  31. Danah from panacheoffblast.com
    06.05.2016

    These were SO dang delicious!! I didn’t have beans and still wanted more protein and filling, so I whipped up cilantro lime quinoa and holy moly was it incredible. Thanks so much for sharing this recipe – definitely a staple in my house now (:

  32. Janning
    06.24.2016

    I’m alone this Friday night with a sweet potato at hand. So what else, but I whipped up a couple of these sweet potato and bean taco-burrito thingies… and found them deeply satisfying. I even think my dear carnivorous husband would enjoy them. We will soon find out.

  33. Kathrine Parry
    08.03.2016

    I came across this recipe and thought the picture was lovely. I was hesitant to try it just because the combination of the ingredients. I decided to just make it. I did and I will say I was afraid to try it. Sweet potatoes and avocados just couldn’t make sense in my head. Man oh man. In.cred.ible!! I have now made this so many times and me and everyone else is in love with this. THANK YOU!!! And I bought your book and can’t wait to try more recipes.

  34. Jennifer from imaddictedtocooking.com
    11.27.2016

    This sure looks yummy. I don’t think I would regret making one of this. Thanks for sharing!

  35. claire
    01.16.2017

    These are so good! I’ve made these about five times now because they are easy and so delicious! I’m pretty obsessed with the yogurt avocado sauce and make all the time to dip quesadillas in or put on nachos.

  36. Jeanine
    02.28.2017

    OMG, I just made these and they were AMAZING!! I made my sweet potatoes in my air fryer. These are going to become a regular in the rotation FOR SURE!!! So good. Thank you!!!

    • Jeanine
      02.28.2017

      p.s I didn’t even realize your name is Jeanine too! 😉

      • Ha – even spelled the same way! I’m so glad you loved the tacos 🙂

  37. Marìa from thecookwaregeek.com
    05.19.2017

    I will try this for dinner. Healthy and yummy.
    Thanks for share!

  38. Lita Watson
    05.29.2017

    There is no way we can’t avoid this sweet taste of the potato avocado tacos. Can’t to try them with the yogurt sauce. Great work and thank you.

  39. Austin
    09.01.2017

    I love this recipe! I’m vegan so I left out the sweet potato but still an awe inspiring meal

  40. Carol Diamond
    10.19.2017

    Super yummy! Forgot to take a photo.:{ Cooked Black Beans to me translated into cooking onion garlic and pepper and mashing up the black beans in that. Added some roasted corn to the beans. The avocado lime sauce is delicious, and rounds out the spicy flavors. I used my favorite corn and wheat tortilla from Trader Joe’s to complete this awesome taco! (coated top with a little chili oil and put in toaster oven to warm.)

    • Hi Carol, I’m so glad you love the tacos! Black beans and corn sound so delicious!

  41. Jaslyn
    01.03.2018

    Love these, very simple and yummy. To make it vegan, I substituted the avocado and avocado yogurt dressing for just guacamole. Also, I fried the sweet potato rather than baked it and it was very crispy.

    • Jaslyn
      01.03.2018

      Also I added some paprika to the sweet potatoes which was also a good addition!

  42. Carrie
    07.05.2018

    I’ve made this twice now and people freak out at how delicious it is! Making it again tomorrow night and I cannot wait.

    Thank you for sharing such a simple recipe that comes out tasting so decadent (and complex)! It helps hide my simpleton kitchen skills 😉

    • oh please, I think simple-to-make food is the best!! I’m so glad you are loving the recipes 🙂

  43. Rachna
    07.15.2018

    Hello,

    I made these tacos today and they tasted amazing! It was a quick and satisfying meal. Thank you for the recipe!!!

  44. PJ
    01.16.2019

    These were great! I had some sweet potatoes and avocados I needed to use up and then stumbled upon this recipe.
    I was afraid of having the sweet potatoes and beans togehter and being starchy, bland. But the avocado yoghurt did the trick, alongside with the scallions.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.