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Roasted Sweet Potato Zucchini Tacos are loaded with healthy complex carbohydrates, making the most amazing vegetarian dinner! Plus, thoughts on food labels

Katie

Roasted Sweet Potato Zucchini Tacos [Vegetarian, Vegan] | Well-Fed Soul

medium sweet potatoes

olive oil

chili powder

smoked paprika

cumin

garlic powder

salt

medium zucchini

c.
black beans

jalapeno pepper

c.
plain Greek yogurt

fresh lime juice

cilantro

-1/2
tsp
salt

clove garlic

Water or olive oil to thin

Corn tortillas

Avocado

c.
Minced red onion

Cilantro

oven

Preheat the oven to 400 F and line a baking tray with aluminum foil.  Cube the sweet potatoes and toss with olive oil.  In a small bowl, mix together the chili powder, cumin, smoked paprika, garlic powder, and salt.  Sprinkle over the potatoes and toss to coat.  Roast at 400 F for 20 minutes.

Heat a medium skillet over medium-high heat and add 2 tsp olive oil.  Add the diced zucchini and jalapeno; saute until zucchini is tender yet still a little undercooked.  Add the black beans, cumin, and salt.  Continue cooking 1 minute until beans are heated through.  Remove to a bowl.

Char the corn tortillas if you wish, either placing directly over a low flame from a gas stove or in a large skillet.

To make the yogurt-lime sauce, whisk together the yogurt, lime juice, cilantro, salt, and garlic.  Add water or olive oil until it reaches your desired consistency.

To serve, spoon the roasted sweet potatoes and zucchini and black bean mixture into corn tortillas.  Top with yogurt sauce, minced red onion, avocado slices, and more cilantro.  Enjoy!