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Sweet Potato Tacos
These tasty sweet potato tacos are served with charred corn salad and extra-creamy avocado mayo. 100% plant-based.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 800 g sweet potatoes
- 3 Tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp salt
- 8-12 mini tortilla wraps
TOPPINGS
- CHARRED CORN SALSA
- AVOCADO MAYO
- freshly chopped coriander
- lime juice
- red chilli
Instructions
- Preheat oven to 220C/200C fan/gas 7.
- Peel sweet potatoes and cut them into 1.5-cm [3/4-inch] dice. Place in a bowl with olive oil, smoked paprika and salt. Toss well until the sweet potatoes are coated all over. Spread on a baking tray and cook for 25mins until soft.
- While the sweet potatoes are roasting in the oven, prepare the avocado mayo and charred corn salad (see links to recipes in the ingredient list above).
- Once everything is ready, top the tortillas with some roasted sweet potatoes, charred corn salad and avocado mayo.
- If using, serve with some freshly chopped coriander, lime juice and sliced red chilli.
Nutrition
Serving: 300gCalories: 447kcalCarbohydrates: 71gProtein: 8gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 817mgPotassium: 772mgFiber: 7gSugar: 11gVitamin A: 28499IUVitamin C: 5mgCalcium: 124mgIron: 3mg