This vegan quinoa, sweet potato ‘mince’ is perfectly crunchy and packed with Mexican flavours. The kumara gives it a nice sweetness that pairs well with the spices. Served with all the trimmings for the perfect Mexican spread.
Serves 4-6.
Ingredients
Quinoa, sweet potato ‘mince’
- 1 cup cooked quinoa
- 1 small golden kumara (grated, approx. 1 cup)
- 1 red onion (sliced)
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp smoked paprika
- 3 cloves of garlic (crushed)
- 2 tbsp tomato paste
- 2 tbsp olive oil
- Salt and pepper
Smashed avocado
- 2 avocados
- Juice of 1 lemon
- Salt and pepper
To serve
- 6-8 corn or flour tortillas
- ¼ cabbage (finely sliced)
- Cherry tomatoes (cut into quarters)
- 1 cup coriander (roughly chopped)
- ½ cup sour cream or coconut yoghurt for a vegan option
Garnish (optional)
- Lime juice
- Extra coriander
- Pickled onions
Method
- Preheat the oven to 200 degrees, fan bake.
- Combine the cooked quinoa, kumara, onion, spices, garlic, tomato paste, olive oil and a pinch of salt and pepper in a large bowl. Mix well until everything is combined.
- Add this mixture to a lined baking tray and cook for 30 minutes or until golden brown and starting to crisp up in places.
- While the quinoa ‘mince’ is cooking you can prepare all the other elements. To make the smashed avocado add the avocados, lemon juice and salt and pepper to a small bowl and mash with a fork.
- Once everything is ready you can assemble the tacos and enjoy!
