A quick and easy mid-week meal for the whole family. 

Sweet Potato Tacos With Chipotle Tahini Topper

Sweet Potato Tacos With Chipotle Tahini Topper


1 medium sweet potato, quartered

1tbsp. ground coriander

1 tbsp. ground cumin

200g sweetcorn, canned

200g chickpeas, canned

olive oil

1 tbsp. yuzu (or 2 tbsp. lime juice)

20g coriander, roughly chopped

2 spring onions, roughly chopped

3 tbsp. tahini

3 tbsp. lime juice

1 garlic clove, chopped

3 chipotle peppers in abodo sauce

20g basil

8 flour tortillas

2 avocados, sliced

sea salt (to taste)

ground black pepper (to taste)


1. Preheat oven to 200°C. Toss the sweet potato with olive oil, coriander, cumin and sea salt. Spread on a baking sheet and roast for 20 -30 minutes (or until soft and golden brown).

2. Whilst the sweet potato is cooking, in a small bowl mix the sweetcorn, chickpeas, 1 tbsp. olive oil, yuzu, coriander (leaving some to garnish) and season.

3. In a small food processor, make the tahini chipotle. Blend the tahini, lime juice, garlic, chipotle peppers, basil and 3 tbsp. olive oil. Add water if the sauce is too thick. Season (to taste) and add more peppers if you like it spicy!

4. To serve, add a spoonful of the sweetcorn mixture as a base, then lay avocado slices and sweet potato on top. Garnish with coriander and chipotle tahini.

Recipe courtesy of Baliboosta Recipes – www.baliboosta.com

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