Sweet Potato Avocado Tacos

By rbotzl01

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

Ingredients

• ◾1 medium sweet potato, cubed
• ◾1 teaspoon olive oil
• ◾1/2 teaspoon chile powder
• ◾1 cup cooked black beans
• ◾1 small avocado, diced
• ◾2 scallions, diced
• ◾salt & pepper
• ◾4-6 corn or flour tortillas
• ◾optional: 1/4 cup feta or cotija cheese
• ◾optional: 1 small roasted jalapeño, diced
• avocado yogurt sauce
• ◾1/2 cup greek yogurt
• ◾1 small avocado
• ◾1/2 clove garlic
• ◾juice of 1 lime
• ◾salt & pepper

Preparation

Step 1

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.