Description
These Roasted Sweet Potato Tacos feature perfectly spiced, oven-roasted sweet potatoes nestled in warm flour tortillas, topped with creamy Greek yogurt, fresh tomatoes, red onion, cilantro, avocado, and a squeeze of lime. A delicious and vibrant vegetarian taco recipe that’s easy to prepare and full of flavor.
Ingredients
Scale
Roasted Sweet Potatoes
- 2 medium sweet potatoes, peeled and cut into 1-inch pieces
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- Salt and pepper, to taste
Taco Assembly
- 8-10 medium flour tortillas
- Greek yogurt (2%)
- Little tomatoes, cut into halves
- Red onion, thinly sliced
- Chopped cilantro
- Avocado, sliced
- Lime wedges
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and move the rack to the middle position to ensure even roasting.
- Prepare the sweet potatoes: Place the peeled and cut sweet potato pieces onto a large baking sheet. Drizzle with olive oil and sprinkle garlic powder, chili powder, ground cumin, onion powder, smoked paprika, salt, and pepper. Toss everything thoroughly to coat the sweet potatoes evenly.
- Roast the sweet potatoes: Roast the seasoned sweet potatoes in the oven for 30 minutes, turning them halfway through cooking to ensure they brown and cook evenly.
- Warm the tortillas: While the sweet potatoes roast, prepare your other toppings. To warm the tortillas, wrap them in foil and place them in the oven during the last 10-15 minutes of the sweet potatoes’ cooking time.
- Assemble the tacos: Once the sweet potatoes are tender and caramelized, load them into the warm tortillas. Top with a dollop of Greek yogurt, tomatoes, red onion, chopped cilantro, sliced avocado, and a squeeze of lime juice to brighten the flavors.
- Serve and enjoy: Serve the tacos immediately while warm and fresh, perfect for a wholesome vegetarian meal.
Notes
- You can substitute flour tortillas for corn tortillas if you prefer gluten-free options.
- Adjust the chili powder to your preferred spice level or omit if you want a milder flavor.
- Leftover roasted sweet potatoes can be refrigerated and used in salads or bowls for up to 3 days.
- For a vegan version, replace Greek yogurt with a plant-based yogurt alternative or a drizzle of tahini sauce.
