Roasted sweet potato goes great with Mexican flavours, it makes a tasty base for a taco. This one is really versatile, try adding different veg to roast alongside, making different salsas, or adding goats cheese.
Ingredients
Serves 1
1 sweet potato
1 red onion (or a portion of another veg like sweetcorn)
paprika
cumin
2 plum (or a handful of cherry) tomatoes
1/2 lime
1 small chilli
mayonnaise (can use vegan)
sriracha
2 wraps
optional: 20g goats cheese
Instructions
- Preheat over to 180 ℃
- Peel and slice the sweet potato into bite-sized pieces.
- Add to a baking tray with the onion or sweetcorn, dust with paprika and cumin, roast for 30 minutes.
- Meanwhile, chop the tomato add to a bowl with some finely diced onion and the juice of 1/2 a lime.
- Combine mayo and sriracha or your favourite chilli sauce in about equal quantities, but add more or less chilli depending on taste.
- To serve heat the wraps, top with the roasted vegetables, the salsa, mayo and dot with goats cheese if using.
Suggestions for leftovers
With any wraps that are getting a bit stale, you could try baking with a bean filling.
