Spiced Sweet Potato & Chickpea Tacos with Cilantro-Lime Cashew Crema
A plant-based taco feast – these spiced sweet potato & chickpea tacos are a little fiesta on a plate and one of our favourite summer recipes. They’re great for lunch and dinner parties – we like to use the same seasonings on white fish or shrimp for a delicious seafood option.
For the filling:
2 small sweet potato, cut into wedges
1/2 x 340g jar cooked chickpeas, drained
1.5 tbsp Cajun seasoning, we used Barts
1 tbsp olive oil
1 tsp tomato paste
Preheat the oven to fan 200C. Combine oil, spice, and tomato paste in a bowl and stir to combine. Add the chickpeas and potato wedges and toss to coat. Transfer to a parchment lined baking dish and cook for about 20-25 mins, or until the sweet potato is cooked through.
For the tacos:
1 x package 100% corn tortillas
1/2 – 1 avocado, sliced
4 x radish, sliced
1/2 red onion, sliced thinly
Apple cider vinegar
Make a quick pickle by slicing the radish, onion, and covering then with equal parts apple cider vinegar + water.
For the crema:
1 bunch/50g coriander (cilantro)
1/2 cup cashews, soaked overnight
1 tbsp runny tahini
3 tbsp olive oil
1 clove garlic
Juice of 2 limes
Jalapeño or green chilli to taste, optional
Put all of the ingredients into the food processor or high speed blender. Start by adding about 1/2 cup water and process. Keep adding water, in small amounts, until the crema is smooth. You shouldn’t need more than 1 cup.
Heat the tortillas directly over an open flame burner or if you don’t have one, use the oven. You only need to heat them through.
Add sweet potato filling and top with avocado, crema, radish and onion and enjoy!