Quick, Tasty and Climate-Smart Tacos

Colour bursting sweet potato tacos

Colour bursting sweet potato tacos with crispy coleslaw, black beans and guacamole.Great for a weekend meal, or when you just want something quick and tasty. Completely plant-based and gluten free. The recipe makes eight tacos, enough for four people.

INGREDIENTS

Sweet potato tacos – 1 kg /2 lbs sweet potatoes, peeled and cut into small cubes, 2 tbsp olive oil, 1 tsp chilli pepper, a pinch of salt and pepper

Red cabbage and black bean coleslaw – 500 ml /2 cups red cabbage, sliced into thin long strips, 2 cans of black beans, rinsed and drained (approx. 7 dl /3 cups of cooked beans), 100 ml / 0.5 cup chopped spring onions, both white and green parts, 100 ml / 0.5 cup chopped fresh coriander/cilantro, 2-3 tbsp lime juice, 1 tsp olive oil, ¼ tsp salt, add more to taste.

Guacamole (double the recipe if you’re a fan) – 2 avocados, 1 tbsp lime juice, chopped fresh coriander/cilantro, 1 grated garlic clove, finely chopped fresh chilli (if you like spicy food), a pinch of salt, add more to taste.

Other – 8 corn tortillas. Suggested garnishes: chopped coriander/cilantro, hot salsa sauce, roasted pumpkin seeds, grated vegan cheese.

PREPARATION

Heat the oven to 200°C / 400°F. Use the upper shelves.

Roasted sweet potatoes: Place the sweet potato cubes on a lined baking tray. Turn the potatoes to coat each side in a thin layer of olive oil (use approx. 2 tbsp). Sprinkle over 1 tsp chilli pepper and the salt and pepper. Spread the potatoes out to form a single layer. Roast in the oven for 25 to 30 minutes. Turn the sweet potatoes halfway through. The potatoes are ready once they are soft and have crispy brown edges.

Coleslaw, prepare while the potatoes are cooking: Place the cabbage, black beans, spring onions, coriander/cilantro, lime juice, olive oil and salt in a medium-sized bowl. Mix well, taste, and add more lime juice and/or salt if necessary. Leave the mixture to marinate.

Guacamole: Mix the diced avocado with lime juice, garlic, salt and finely chopped chilli (if using). Mash with a fork so that the mixture becomes a fine paste without any large avocado pieces. Add the chopped coriander/cilantro, taste, and add more salt if necessary.

Tortillas: Heat both sides of each tortilla in a small frying pan on a medium heat. Stack the warmed tortillas on a plate and cover with a lint-free tea towel to retain the heat.

To serve: Place a generous portion of coleslaw in the middle of each tortilla, top with roasted sweet potatoes and add a spoon of guacamole on the side. Add your chosen garnishes and serve immediately.