These simple chili-spiced avocado sweet potato tacos, topped with creamy avocado-yogurt lime sauce, make a delicious vegetarian dinner
Ingredients
or1 cup, cubes of sweet potato, raw, unprepared (133 g)
or1 tablespoon of oil, olive, salad or cooking (14 g)
or1 tsp of spices, chili powder (3 g)
or1 cup of beans, black, mature seeds, canned, low sodium (240 g)
or3 tortillas of tortillas, ready-to-bake or -fry, whole wheat (123 g)
or1/4 cup of coriander (cilantro) leaves, raw (4 g)
or1/2 cup, chopped of onions, spring or scallions (includes tops and bulb), raw (50 g)
or1 fruit, without skin and seed of avocados, raw, California (136 g)
or1 container of yogurt, Greek, plain, nonfat (170 g)
or1 unit (2" dia) of limes, raw (67 g)
Preparation
1.
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.
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.
