eCook Meal
Asian Sweet Chilli Tacos
with zesty coconut yoghurt, sweet potato & roasted peanuts
Dive into our umami sweet chilli tacos stuffed with roasted sweet potato, black beans, zesty coconut yoghurt, pickled cabbage, and fresh coriander.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R115.77
for 4 servings · R28.94 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Sweet Potato Chunks needs 800 gMedium Potatoes 2 kg 2 kg at R44.99 · 40% of packR18.00
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
-
Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Black Beans needs 240 gBlack Beans 500 g 500 g at R57.99 · 48% of packR27.84
-
Coconut Yoghurt needs 200 mlFabulously Fruity Pineapple And Coconut Yoghurt Buttons 8 g R21.99 · whole pack (size can't be divided)R21.99
-
Peanuts needs 60 gBlack Cat Crunchy Peanut Butter 800 g 800 g at R95.99 · 8% of packR7.20
Not in the Woolies basket — source these elsewhere:
- Wheat Flour Tortillas
- Low Sodium Soy Sauce
- Shredded Cabbage & Julienne Carrot
- Thai Sweet Chilli Sauce
- Rice Wine Vinegar
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Low-Sodium Soy Sauce, Peanuts, Rice Wine Vinegar, Shredded Cabbage & Julienne Carrot, Sweet Potato, Thai Sweet Chilli Sauce, Wheat Flour Tortilla
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?
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. 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. 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. 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. 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! 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.
What should be prepared from my kitchen to make Asian Sweet Chilli Tacos?
Black Beans, Coconut Yoghurt, Cucumber, Fresh Coriander, Lemon, Low-Sodium Soy Sauce, Peanuts, Rice Wine Vinegar, Shredded Cabbage & Julienne Carrot, Sweet Potato, Thai Sweet Chilli Sauce, Wheat Flour Tortilla
How many calories does Asian Sweet Chilli Tacos have?
772 calories
How much fat content does Asian Sweet Chilli Tacos have?
grams