Sweet Potato Avocado Tacos Recipe

Recipe and Photo featured from LOVE & LEMONS

Recipe and Photo featured from LOVE & LEMONS

The fall season is a great reminder of the cornucopia of options for wholesome vegetarian meals. This recipe from LOVE & LEMONS could be served on a party platter, packed for a picnic or dished for a crowd-pleasing family dinner. Enjoy!

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SWEET POTATO AVOCADO TACOS
Serves 4-6

Ingredients :: Tacos

1 medium Sweet Potato (cubed)

1 tsp Olive Oil (or Coconut Oil, raw, unrefined)

½ tsp Chile Powder

1 cup Black Beans (cooked)

1 Avocado (diced)

2 Scallions (diced)

Pinch of Black Pepper (ground)

Pinch of Pink Himalayan or Celtic Sea Salt

4-6 Corn or Flour Tortillas

optional: ¼ cup Feta or Cashew Cheese

optional: 1 small roasted Jalapeño (diced)

 

Ingredients :: Avocado Yogurt Sauce

½ cup Greek Yogurt

1 Avocado

½ clove Garlic

Juice of 1 Lime

Pinch of Black Pepper (ground)

Pinch of Pink Himalayan or Celtic Sea Salt

 Directions

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

Posted on October 17, 2015 and filed under Nourish, Recipes.