Asian Sweet Chilli Tacos

Name: Asian Sweet Chilli Tacos
Prep time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: Black Beans; Coconut Yoghurt; Cucumber; Fresh Coriander; Lemon; Lemons; Low-Sodium Soy Sauce; Peanuts; Rice Wine Vinegar; Shredded Cabbage & Julienne Carrot; Sweet Potato Chunks; Thai Sweet Chilli Sauce; Wheat Flour Tortillas

Dive into our umami sweet chilli tacos stuffed with roasted sweet potato, black beans, zesty coconut yoghurt, pickled cabbage, and fresh coriander.

Asian Sweet Chilli Tacos

with zesty coconut yoghurt, sweet potato & roasted peanuts

4.9

66 reviews

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

GOLDEN CHUNKS
Preheat the oven to 200°C. Spread out the Sweet Potato Chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
IN A PICKLE
In a salad bowl, add the Rice Wine Vinegar, 20ml of water and 10ml of a sweetener of choice. Mix until the sweetener is fully dissolved. Toss through the shredded cabbage and carrot and set aside to pickle.
STICKY ‘TATOES & BEANS
In a separate bowl, mix the sweet chilli and the soy sauce. When the sweet potato has 5 minutes remaining, add the Black Beans and the sweet chilli soy sauce to the tray. Toss until the sweet potato and beans are fully coated in the sauce. Return to the oven for the remaining time. On completion, the potato chunks should be sticky and the beans should be warmed through.
WARM TORTILLAS & Peanuts
Place a clean pan over a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until heated and lightly crisped. Remove from the pan on completion. Place the Peanuts in the pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
ZESTY YOGHURT
Mix some Lemon zest through the Coconut Yoghurt and loosen with water in 5ml increments until drizzling consistency. Drain the pickling liquid from the cabbage and carrot.
DIG IN!
Sprinkle the pickled cabbage and carrot over the warm tortillas. Cover with the sticky sweet potato and beans and top with the fresh Cucumber ribbons. Drizzle over the zesty yoghurt, sprinkle over the chopped Peanuts and the chopped coriander. Squeeze over some Lemon juice and serve with any remaining wedges. Wow!

Sweet Potato Chunks - 200g
Rice Wine Vinegar - 20ml
Shredded Cabbage & Julienne Carrot - 75g
Thai Sweet Chilli Sauce - 20ml
Low Sodium Soy Sauce - 5ml
Black Beans - 60g
Wheat Flour Tortillas - 2
Peanuts - 15g
Lemon - 1
Coconut Yoghurt - 50ml
Cucumber - 50g
Fresh Coriander - 4g

Download the Recipe

Serves 2

GOLDEN CHUNKS
Preheat the oven to 200°C. Spread out the Sweet Potato Chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
IN A PICKLE
In a salad bowl, add the Rice Wine Vinegar, 40ml of water and 20ml of a sweetener of choice. Mix until the sweetener is fully dissolved. Toss through the shredded cabbage and carrot and set aside to pickle.
STICKY ‘TATOES & BEANS
In a separate bowl, mix the sweet chilli and the soy sauce. When the sweet potato has 5 minutes remaining, add the Black Beans and the sweet chilli soy sauce to the tray. Toss until the sweet potato and beans are fully coated in the sauce. Return to the oven for the remaining time. On completion, the potato chunks should be sticky and the beans should be warmed through.
WARM TORTILLAS & Peanuts
Place a clean pan over a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until heated and lightly crisped. Remove from the pan on completion. Place the Peanuts in the pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
ZESTY YOGHURT
Mix some Lemon zest through the Coconut Yoghurt and loosen with water in 5ml increments until drizzling consistency. Drain the pickling liquid from the cabbage and carrot.
DIG IN!
Sprinkle the pickled cabbage and carrot over the warm tortillas. Cover with the sticky sweet potato and beans and top with the fresh Cucumber ribbons. Drizzle over the zesty yoghurt, sprinkle over the chopped Peanuts and the chopped coriander. Squeeze over some Lemon juice and serve with any remaining wedges. Wow!

Sweet Potato Chunks - 400g
Rice Wine Vinegar - 40ml
Shredded Cabbage & Julienne Carrot - 150g
Thai Sweet Chilli Sauce - 40ml
Low Sodium Soy Sauce - 10ml
Black Beans - 120g
Wheat Flour Tortillas - 4
Peanuts - 30g
Lemon - 1
Coconut Yoghurt - 100ml
Cucumber - 100g
Fresh Coriander - 8g

Download the Recipe

Serves 3

GOLDEN CHUNKS
Preheat the oven to 200°C. Spread out the Sweet Potato Chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
IN A PICKLE
In a salad bowl, add the Rice Wine Vinegar, 60ml of water and 30ml of a sweetener of choice. Mix until the sweetener is fully dissolved. Toss through the shredded cabbage and carrot and set aside to pickle.
STICKY ‘TATOES & BEANS
In a separate bowl, mix the sweet chilli and the soy sauce. When the sweet potato has 5 minutes remaining, add the Black Beans and the sweet chilli soy sauce to the tray. Toss until the sweet potato and beans are fully coated in the sauce. Return to the oven for the remaining time. On completion, the potato chunks should be sticky and the beans should be warmed through.
WARM TORTILLAS & Peanuts
Place a clean pan over a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until heated and lightly crisped. Remove from the pan on completion. Place the Peanuts in the pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
ZESTY YOGHURT
Mix some Lemon zest through the Coconut Yoghurt and loosen with water in 5ml increments until drizzling consistency. Drain the pickling liquid from the cabbage and carrot.
DIG IN!
Sprinkle the pickled cabbage and carrot over the warm tortillas. Cover with the sticky sweet potato and beans and top with the fresh Cucumber ribbons. Drizzle over the zesty yoghurt, sprinkle over the chopped Peanuts and the chopped coriander. Squeeze over some Lemon juice and serve with any remaining wedges. Wow!

Sweet Potato Chunks - 600g
Rice Wine Vinegar - 60ml
Shredded Cabbage & Julienne Carrot - 225g
Thai Sweet Chilli Sauce - 60ml
Low Sodium Soy Sauce - 15ml
Black Beans - 180g
Wheat Flour Tortillas - 6
Peanuts - 45g
Lemons - 2
Coconut Yoghurt - 150ml
Cucumber - 150g
Fresh Coriander - 12g

Download the Recipe

Serves 4

GOLDEN CHUNKS
Preheat the oven to 200°C. Spread out the Sweet Potato Chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
IN A PICKLE
In a salad bowl, add the Rice Wine Vinegar, 80ml of water and 40ml of a sweetener of choice. Mix until the sweetener is fully dissolved. Toss through the shredded cabbage and carrot and set aside to pickle.
STICKY ‘TATOES & BEANS
In a separate bowl, mix the sweet chilli and the soy sauce. When the sweet potato has 5 minutes remaining, add the Black Beans and the sweet chilli soy sauce to the tray. Toss until the sweet potato and beans are fully coated in the sauce. Return to the oven for the remaining time. On completion, the potato chunks should be sticky and the beans should be warmed through.
WARM TORTILLAS & Peanuts
Place a clean pan over a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until heated and lightly crisped. Remove from the pan on completion. Place the Peanuts in the pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
ZESTY YOGHURT
Mix some Lemon zest through the Coconut Yoghurt and loosen with water in 5ml increments until drizzling consistency. Drain the pickling liquid from the cabbage and carrot.
DIG IN!
Sprinkle the pickled cabbage and carrot over the warm tortillas. Cover with the sticky sweet potato and beans and top with the fresh Cucumber ribbons. Drizzle over the zesty yoghurt, sprinkle over the chopped Peanuts and the chopped coriander. Squeeze over some Lemon juice and serve with any remaining wedges. Wow!

Sweet Potato Chunks - 800g
Rice Wine Vinegar - 80ml
Shredded Cabbage & Julienne Carrot - 300g
Thai Sweet Chilli Sauce - 80ml
Low Sodium Soy Sauce - 20ml
Black Beans - 240g
Wheat Flour Tortillas - 8
Peanuts - 60g
Lemons - 2
Coconut Yoghurt - 200ml
Cucumber - 200g
Fresh Coriander - 15g

Download the Recipe

Frequently Asked Questions

What is the preparation time for Asian Sweet Chilli Tacos?

The preparation time for Asian Sweet Chilli Tacos with zesty coconut yoghurt, sweet potato & roasted peanuts is between 15 and 30 minutes.

What is the total time required to make Asian Sweet Chilli Tacos with zesty coconut yoghurt, sweet potato & roasted peanuts?

The total time required to make Asian Sweet Chilli Tacos with zesty coconut yoghurt, sweet potato & roasted peanuts is between 35 and 50 minutes.

How many servings does Asian Sweet Chilli Tacos provide?

4 servings

What are the main ingredients in Asian Sweet Chilli Tacos?

Black Beans, Coconut Yoghurt, Cucumber, Fresh Coriander, Lemon, Lemons, Low-Sodium Soy Sauce, Peanuts, Rice Wine Vinegar, Shredded Cabbage & Julienne Carrot, Sweet Potato Chunks, Thai Sweet Chilli Sauce, Wheat Flour Tortillas

What is the nutritional information of Asian Sweet Chilli Tacos?

Calories: 772, Carbs: 121 grams, Fat: grams, Protein: 21 grams, Sugar: 35 grams, Salt: 1617 grams

How do I prepare Asian Sweet Chilli Tacos?

GOLDEN CHUNKS: Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. IN A PICKLE: In a salad bowl, add the rice wine vinegar, 40ml of water and 20ml of a sweetener of choice. Mix until the sweetener is fully dissolved. Toss through the shredded cabbage and carrot and set aside to pickle. STICKY ‘TATOES & BEANS: In a separate bowl, mix the sweet chilli and the soy sauce. When the sweet potato has 5 minutes remaining, add the black beans and the sweet chilli soy sauce to the tray. Toss until the sweet potato and beans are fully coated in the sauce. Return to the oven for the remaining time. On completion, the potato chunks should be sticky and the beans should be warmed through. ZESTY YOGHURT: Mix some lemon zest through the coconut yoghurt and loosen with water in 5ml increments until drizzling consistency. Drain the pickling liquid from the cabbage and carrot. WARM TORTILLAS & PEANUTS: Place a clean pan over a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until heated and lightly crisped. Remove from the pan on completion. Place the peanuts in the pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. DIG IN!: Sprinkle the pickled cabbage and carrot over the warm tortillas. Cover with the sticky sweet potato and beans and top with the fresh cucumber ribbons. Drizzle over the zesty yoghurt, sprinkle over the chopped peanuts and the chopped coriander. Squeeze over some lemon juice and serve with any remaining wedges. Wow!