Soft flour tortillas encase an incredible mixture of delicious elements! Roasted sweet potato chunks and cauliflower florets, a kidney bean salsa, a homemade silky red pepper sauce, fresh coriander and a sprinkle of sunflower seeds for crunch!
Sensational Sweet Potato Tacos
Sensational Sweet Potato Tacos
with a spicy paprika sauce & roasted cauliflower
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Cauliflower Florets
- Coconut Yoghurt
- Fresh Coriander
- Green Leaves
- Lime
- Limes
- Red Kidney Beans
- Red Pepper
- Red Peppers
- Smoked Paprika
- Sunflower Seeds
- Sweet Potato
- Wheat Flour Tortillas
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
ROAST LOVE
Preheat the oven to 200°C. Spread out the sweet potato chunks and the cauliflower pieces on a roasting tray, coat in oil, the paprika, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway. Place the pepper pieces on a separate roasting tray, coat in oil, and seasoning. Set aside.
RAISE A TOAST
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion.
ZESTY SALSA
When the veg has 15 minutes remaining, pop the tray of peppers in the oven and roast for the remaining time until starting to blister. In a bowl, combine the drained kidney beans, ½ the chopped coriander, the lime zest, and seasoning.
RAVISHING RED SAUCE
Once the peppers are done, place in a blender. Add the yoghurt, the juice of 1 lime wedge, ¼ of the roasted sweet potato, and seasoning. Pulse until smooth and creamy, adding more water or sweet potato if necessary.
SOFT TORTILLAS
Return the pan, wiped down if necessary, to a medium heat. When hot, dry toast the tortillas one at a time for 1-2 minutes per side until heated and slightly charred.
LET’S TACO ABOUT IT!
Let’s assemble! Lay down the toasted tortillas. Smear with some of the red pepper sauce and top with the green leaves, the roasted veggies, and the zesty kidney beans. Drizzle over the remaining red sauce. Sprinkle over the toasted sunflower seeds and the remaining coriander. Serve with any remaining lime wedges. Fold over and enjoy this tasty taco!
Sweet Potato - 250g
Cauliflower Florets - 150g
Smoked Paprika - 5ml
Red Pepper - 1
Sunflower Seeds - 10g
Red Kidney Beans - 60g
Fresh Coriander - 4g
Lime - 1
Coconut Yoghurt - 20ml
Wheat Flour Tortillas - 2
Green Leaves - 20g
ROAST LOVE
Preheat the oven to 200°C. Spread out the sweet potato chunks and the cauliflower pieces on a roasting tray, coat in oil, the paprika, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. Place the pepper pieces on a separate roasting tray, coat in oil, and seasoning. Set aside.
RAISE A TOAST
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion.
ZESTY SALSA
When the veg has 15 minutes remaining, pop the tray of peppers in the oven and roast for the remaining time until starting to blister. In a bowl, combine the drained kidney beans, ½ the chopped coriander, the lime zest, and seasoning.
RAVISHING RED SAUCE
Once the peppers are done, place in a blender. Add the yoghurt, the juice of 2 lime wedges, ¼ of the roasted sweet potato, and seasoning. Pulse until smooth and creamy, adding more water or sweet potato if necessary.
SOFT TORTILLAS
Return the pan, wiped down if necessary, to a medium heat. When hot, dry toast the tortillas one at a time for 1-2 minutes per side until heated and slightly charred.
LET’S TACO ABOUT IT!
Let’s assemble! Lay down the toasted tortillas. Smear with some of the red pepper sauce and top with the green leaves, the roasted veggies, and the zesty kidney beans. Drizzle over the remaining red sauce. Sprinkle over the toasted sunflower seeds and the remaining coriander. Serve with any remaining lime wedges. Fold over and enjoy this tasty taco!
Sweet Potato - 500g
Cauliflower Florets - 300g
Smoked Paprika - 10ml
Red Pepper - 1
Sunflower Seeds - 20g
Red Kidney Beans - 120g
Fresh Coriander - 8g
Lime - 1
Coconut Yoghurt - 40ml
Wheat Flour Tortillas - 4
Green Leaves - 40g
ROAST LOVE
Preheat the oven to 200°C. Spread out the sweet potato chunks and the cauliflower pieces on a roasting tray, coat in oil, the paprika, and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway. Place the pepper pieces on a separate roasting tray, coat in oil, and seasoning. Set aside.
RAISE A TOAST
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion.
ZESTY SALSA
When the veg has 15 minutes remaining, pop the tray of peppers in the oven and roast for the remaining time until starting to blister. In a bowl, combine the drained kidney beans, ½ the chopped coriander, the lime zest, and seasoning.
RAVISHING RED SAUCE
Once the peppers are done, place in a blender. Add the yoghurt, the juice of 3 lime wedges, ¼ of the roasted sweet potato, and seasoning. Pulse until smooth and creamy, adding more water or sweet potato if necessary.
SOFT TORTILLAS
Return the pan, wiped down if necessary, to a medium heat. When hot, dry toast the tortillas one at a time for 1-2 minutes per side until heated and slightly charred.
LET’S TACO ABOUT IT!
Let’s assemble! Lay down the toasted tortillas. Smear with some of the red pepper sauce and top with the green leaves, the roasted veggies, and the zesty kidney beans. Drizzle over the remaining red sauce. Sprinkle over the toasted sunflower seeds and the remaining coriander. Serve with any remaining lime wedges. Fold over and enjoy this tasty taco!
Sweet Potato - 750g
Cauliflower Florets - 450g
Smoked Paprika - 15ml
Red Peppers - 2
Sunflower Seeds - 30g
Red Kidney Beans - 180g
Fresh Coriander - 12g
Limes - 2
Coconut Yoghurt - 60ml
Wheat Flour Tortillas - 6
Green Leaves - 60g
ROAST LOVE
Preheat the oven to 200°C. Spread out the sweet potato chunks and the cauliflower pieces on a roasting tray, coat in oil, the paprika, and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway. Place the pepper pieces on a separate roasting tray, coat in oil, and seasoning. Set aside.
RAISE A TOAST
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion.
ZESTY SALSA
When the veg has 15 minutes remaining, pop the tray of peppers in the oven and roast for the remaining time until starting to blister. In a bowl, combine the drained kidney beans, ½ the chopped coriander, the lime zest, and seasoning.
RAVISHING RED SAUCE
Once the peppers are done, place in a blender. Add the yoghurt, the juice of 4 lime wedges, ¼ of the roasted sweet potato, and seasoning. Pulse until smooth and creamy, adding more water or sweet potato if necessary.
SOFT TORTILLAS
Return the pan, wiped down if necessary, to a medium heat. When hot, dry toast the tortillas one at a time for 1-2 minutes per side until heated and slightly charred.
LET’S TACO ABOUT IT!
Let’s assemble! Lay down the toasted tortillas. Smear with some of the red pepper sauce and top with the green leaves, the roasted veggies, and the zesty kidney beans. Drizzle over the remaining red sauce. Sprinkle over the toasted sunflower seeds and the remaining coriander. Serve with any remaining lime wedges. Fold over and enjoy this tasty taco!
Sweet Potato - 1kg
Cauliflower Florets - 600g
Smoked Paprika - 20ml
Red Peppers - 2
Sunflower Seeds - 40g
Red Kidney Beans - 240g
Fresh Coriander - 15g
Limes - 2
Coconut Yoghurt - 80ml
Wheat Flour Tortillas - 8
Green Leaves - 80g
Woolies Products in this dish
