1/4 cup 2% plain Greek yogurt
1/2 avocado
1/4 cup water, to thin
1/2 teaspoon chili powder or chipotle chili powder
Grated zest and juice of 1/2 lime
1/4 cup chopped cilantro
1/4 teaspoon salt
1 1/2 tablespoons coconut oil
1 tablespoon brown sugar or coconut sugar
1 garlic clove, minced
1 teaspoon chili powder
2 cups cubed sweet potatoes (from 1 large or 2 smaller sweet potatoes)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 corn tortillas, warmed or at room temp
1/2 cup black beans
Jalapeño slices
Fresh chopped cilantro
Optional: Extra avocado slices


1.To make the tacos: Preheat the oven to 400 degrees F. In a small bowl, whisk together the coconut oil, brown sugar, minced garlic and chili powder.
2.Place the sweet potatoes on a baking sheet and pour mixture over the top. Season with salt and pepper and toss well to coat. Roast for 30-40 minutes, tossing a bit halfway through.
3.While the tacos are cooking, prepare you avocado lime crema, by adding all crema ingredients to a blender or food processor and processing until smooth and creamy. Add additional water if necessary to thin out.
4.Assemble the tacos by filling the tortillas with the sweet potatoes. Top with the cabbage, black beans, avocado, jalapenos and a drizzle of the avocado lime crema. Serves 2; make 2-3 tacos per person. Feel free to double the recipe for meal prep.

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