top of page

Vegan red cabbage and sweet potato tacos recipe


For simple vegan cooking, look no further than these tasty tacos from Delish Knowledge


Plant-based cooking at its finest, this recipe is a great way to make the most of the sweet potato and red cabbage in your HeroGo box.



A feast for the eyes as well as your stomach, you’ll love the vibrant colours as much as the incredible flavours!



Overview: 

Prep time: 20 minutes

Cook time: 35 minutes

Makes: 8 tacos


Ingredients: 

2 large sweet potatoes, cubed

2 tbsp olive oil

1/4 tsp cayenne pepper

1/2 tsp smoked paprika

1 tsp cumin

1/2 tsp oregano

350g red cabbage, finely shredded

175g black beans, drained & rinsed

3 tbsp fresh lime juice

1/2 red bell pepper, diced

4g + 2 tbsp fresh coriander, chopped

Salt & pepper, to taste

1 avocado

2 tbsp finely chopped red onion

1/2 jalapeño, deseeded & finely chopped

Corn tortillas, to serve


Instructions:

  1. Preheat the oven to 200℃.

  2. Put your sweet potato in a large bowl with 1 tbsp of oil, the cayenne pepper, paprika, cumin, oregano, and some seasoning. Toss well.

  3. Put the veg in a single layer on a baking tray, then roast for 25 to 30 minutes until tender.

  4. In the meantime, make your slaw. Put the cabbage in a large bowl with the black beans, bell pepper, 1 tbsp oil, 4g coriander, 2 tbsp lime juice, and some seasoning. Toss well and set aside.

  5. To make your guacamole, mash the avocado in a separate bowl, then stir in the red onion, jalapeño, 2 tbsp coriander, 1 tbsp lime juice, and 1/4 tsp salt.

  6. Warm the tortillas, spread guacamole in each of them, then add a layer of sweet potato and a layer of slaw.

  7. Serve hot.


Storage tips 

Once cool, put the roasted veg in an airtight container and keep in the fridge for up to three days. Store your guacamole and slaw separately in their own airtight containers, and keep in the fridge for up to two days.


댓글


bottom of page