Roast the sweet potato
Toss sweet potato with olive oil, paprika, cumin and salt. Roast at 225°C for 24 minutes, turning once.

Charred sweet potato, smashed black beans and avocado piled into warm corn tortillas with no fake mince required.

The beans need only a rough mash so some stay whole. Roast the sweet potato hard enough to earn dark edges and the taco gets proper contrast.
Tick each step as you go. Built-in timers keep the important moments close.
Toss sweet potato with olive oil, paprika, cumin and salt. Roast at 225°C for 24 minutes, turning once.
Warm beans with 80 ml water and a pinch of salt. Crush only half with a fork.
Squeeze half the lime through cabbage with salt and scrunch for 1 minute.
Warm tortillas. Add beans, sweet potato, cabbage and avocado, then finish with remaining lime.
Energy2,160 kJ
Protein15 g
Carbohydrate84 g
Fibre19 g
Fat14 g
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