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Sweet Potato Tacos with Avocado Cream

Prep 20 min·Cook 25 min·Total 45 min·4 servings (8 small tacos)·VEGETARIAN·470 kcal
Two sweet potato tacos with avocado cream, red cabbage and cilantro on a turquoise plate

Ingredients

For the sweet potatoes

  • 2 sweet potatoes (about 500 gr (18 oz.))
  • 2 tsp olive oil
  • 1 tsp paprika powder
  • 1 tsp cumin
  • salt and pepper (to taste)

For the avocado cream

  • 1 avocado
  • 1 lime (juice only)
  • 2-3 sprigs fresh cilantro
  • 2 Tbsp yogurt or sour cream
  • 1/2 tsp paprika powder
  • salt and pepper (to taste)

To fill and serve

  • 8 small tortillas
  • 1 small red onion
  • 1/4 red cabbage (finely shaved)
  • 1-2 tomatoes
  • 1 small tin black or red beans
  • fresh cilantro (a few leaves)
  • 1-2 Tbsp sour cream or yogurt

Equipment: Baking tray, Parchment paper, Immersion blender or fork, Mandoline or sharp knife, Frying pan

Instructions

Bake the sweet potatoes

  1. 1.Preheat the oven to 200 C (400 F), fan.
  2. 2.Peel the sweet potatoes and cut them into small cubes of around 1.5 cm (1/2 inch).
  3. 3.Toss them in a bowl with the olive oil, paprika, cumin, salt and pepper until every cube is evenly coated.
  4. 4.Spread them in a single layer on a tray lined with parchment paper and bake for 25 minutes, turning once, until soft and crisp at the edges.

Make the avocado cream

  1. 1.Halve the avocado, remove the stone and scoop out the flesh.
  2. 2.Blend or mash it with the lime juice, finely chopped cilantro, yogurt and paprika until smooth.
  3. 3.Season with salt and pepper.

Prepare the toppings

  1. 1.Peel the red onion and cut it into fine dice.
  2. 2.Shave the red cabbage into fine strips with a mandoline or a sharp knife.
  3. 3.Dice the tomatoes, then drain and briefly rinse the beans.

Fill the tortillas

  1. 1.Warm the tortillas briefly in a dry pan until soft and pliable.
  2. 2.Spread each tortilla with avocado cream and fill it with the baked sweet potatoes, red cabbage, onion, tomatoes and beans.

Finish and serve

  1. 1.Drizzle with sour cream or yogurt and scatter over fresh cilantro leaves.
  2. 2.Serve immediately, while the sweet potatoes are still crisp.

Notes

Tip from my kitchen: cut the sweet potatoes smaller than you think. Cubes of around 1.5 cm (1/2 inch) turn crisp outside and creamy inside, larger ones stay floury in the middle. The tray must not be crowded either, so use two trays rather than one dense layer, otherwise the vegetable steams itself. I shave the red cabbage as finely as possible, because thick strips are simply in the way inside a small tortilla. The avocado cream gets plenty of lime juice, which keeps it green and at the same time brings the acidity that sweet potatoes need. And put the toppings on the table in bowls so everyone fills their own.

Nutrition per serving: 470 kcal · 10 g protein

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook

© Verena Frei · frei-style.com

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