Roasted Sweet Potato Tacos
Ingredients
Roasted sweet potatoes
- 1 large sweet potato/yam (about 12oz or 350g)
- 1 tbsp coconut oil
- Sea salt to taste
- 1 tsp chili powder
Tacos
- 8 soft corn tortillas
- 1 1/4 cups refried beans
- 2/3 cup your favourite salsa
- 2/3 cup vegan cheese shreds (optional)
- 1/2 cup red cabbage sauerkraut or thinly sliced red cabbage
- 1 cup sliced avocado or guacamole
- 1/2 cup sweetcorn kernels
- Small handful of cilantro leaves
- lime wedges
Preparation
Roast sweet potatoes
Preheat your oven to 400°F/205°C.
Toss the sweet potatoes in the coconut oil and chili powder and spread across a large baking tray. Season to taste with sea salt.
Roast in the oven for 30 minutes, flipping once midway through. When cooked, remove from the oven and set aside.
Assemble tacos
Prepare all filling ingredients as described above.
Heat each corn tortilla as per package instructions.
Fill each tortilla with the sweet potato, refried beans, salsa, vegan cheese if using, sauerkraut, avocado and sweetcorn. Sprinkle over the chopped cilantro.
Serve the tacos nudged up close to each other on plates. Drizzle lime juice over them just before serving and enjoy!
