Name: Kumara and ‘chorizo’ tacos
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 2 small kumara (orange sweet potato) (500g), unpeeled; 1/2 cup (125ml) olive oil; 6 green onions (scallions), chopped coarsely; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 2 cup coarsely chopped fresh coriander roots and stems; 2 fresh jalapeño chillies, chopped coarsely; 1 1/2 finely grated lime rind; 2 tablespoon lime juice; 1/3 cup (80ml) water; 500 gram bottled sun-dried tomatoes in oil; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/2 teaspoon smoked paprika; 1/4 cup (40g) roasted whole blanched almonds; 1/4 cup (25g) roasted walnuts; 12 17cm white corn tortillas, warmed; 40 gram baby rocket (arugula) leaves

Kumara and ‘chorizo’ tacos

These fresh and flavoursome tacos make the perfect have all the smoky delicious flavour of chorizo but are meat-free. Quick and easy, they make the perfect vegetarian meal.

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Serves 4

Prep

30M

Cook

10M

Total

40M

Ingredients

2 small kumara (orange sweet potato) (500g), unpeeled

1/2 cup (125ml) olive oil

6 green onions (scallions), chopped coarsely

1 teaspoon ground cumin

1 teaspoon ground coriander

2 cup coarsely chopped fresh coriander roots and stems

2 fresh jalapeño chillies, chopped coarsely

1 1/2 finely grated lime rind

2 tablespoon lime juice

1/3 cup (80ml) water

500 gram bottled sun-dried tomatoes in oil

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon smoked paprika

1/4 cup (40g) roasted whole blanched almonds

1/4 cup (25g) roasted walnuts

12 17cm white corn tortillas, warmed

40 gram baby rocket (arugula) leaves

Method

1.Boil, steam or microwave kumara until tender; drain. When cool enough to handle, peel kumara; cut flesh into 1.5cm pieces.

2.Meanwhile, blend or process oil, onion, cumin, ground and fresh coriander, chillies, rind, juice and the water in a food processor until smooth. Transfer to a small bowl; stand until required.

3.Drain oil from tomatoes over a bowl; reserve. Coarsely chop tomatoes. Process tomatoes and 2 tablespoons of the reserved oil with garlic and onion powders, paprika and nuts until coarsely chopped. Add 2 tablespoons of coriander mixture; pulse until combined.

4.Transfer tomato mixture to a large frying pan, stir in kumara. Heat mixture over low heat for 5 minutes or until warmed through. Serve kumara mixture in tortillas with rocket and remaining coriander mixture.

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