Ingredients
Units
Scale
- 3 tbsp olive oil
- 4-5 sweet potatoes (around 970g)
- 400 g black beans
- 1/2 cup walnuts (roughly chopped)
- 2 garlic (grated)
- 2 tbsp chipotle paste
- 1 1/2 tsp ground cumin
- 1 1/2 tsp dried oregano
- 1 tsp chilli powder (or less)
- 1/8 cup nutritional yeast
- salt (to taste)
Avocado Crema
- 2 avocados
- 1-2 garlic cloves
- 1 cup loosely packed coriander leaves
- 1/2 cup vegan yoghurt
- salt (to taste)
- juice from 1 lime
- hot sauce (to taste )
- 1/2 cup water
Quick Pickle
- 1 red onion (thinly sliced)
- 1/2 cup apple cider vinegar
- 1 cup water
- 1 tbsp sugar
- 1 tsp salt
Other
- 12 warm corn/wheat tortillas
- coriander to garnish
- 2-3 cups lettuce/cabbage (sliced if using lettuce, and grated if using cabbage)
Instructions
Quick Pickle
- Make the quick pickle by whisking together the sugar, salt, water and apple cider vinegar together. Add sliced onions into a jar and pour over the vinegar mixture. Set aside for at least 1 hour.
Avocado Crema
- Simply add all the ingredients into a food processor and blend until smooth. Transfer into a bowl, cover with a lid and refrigerate until needed.
Sweet Potato Tacos
- Pre-heat oven to 220°C/428°F.
- Cut sweet potatoes into bite-sized chunks (or cubes). Transfer into a baking tray along with the black beans, walnuts, chipotle paste, ground cumin, grated garlic, chilli powder, dried oregano, salt and nutritional yeast. Drizzle olive oil, toss and then bake for 30-40 minutes.
- Toss the sliced lettuce/cabbage along with 1 cup of the avocado crema.
- Add the coated sliced cabbage into warm tortillas, along with the sweet potato filling, a few pickled onions, a little more avocado crema and freshly chopped coriander to garnish. Squeeze tortilla filling with a little lime juice before eating. Enjoy!
Nutrition
- Calories: 280