Smoky Sweet Potato Tacos
Smoky, roasted sweet potatoes and avocado make up the filling in these easy tacos from the Plantifully Lean cookbook.
Ingredients · Servings 3
- 2 large sweet potatoes, cut into 1-inch cubes
- Juice of ½ lime
- ½ teaspoon smoked paprika
- ½ teaspoon garlic salt
- ¼ teaspoon chili powder
- ¼ teaspoon onion powder
- 6 (8-inch) corn tortillas, warmed
- 1 cup black bean salsa
- ½ small
- avocado
- , sliced
Method
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
- Onto prepared baking sheet, spread sweet potatoes. Sprinkle with lime juice and season with paprika, garlic salt, chili powder, and onion powder. Toss to coat and roast 30 to 40 minutes, until potatoes are tender and beginning to brown.
- To serve, into tortillas, place potatoes and top with salsa and avocado.
What you need:
2 large sweet potatoes, cut into 1-inch cubes Juice of ½ lime ½ teaspoon smoked paprika ½ teaspoon garlic salt ¼ teaspoon chili powder ¼ teaspoon onion powder 6 (8-inch) corn tortillas, warmed 1 cup black bean salsa ½ small avocado, sliced
