Harissa sweet potato tacos with baba ganoush and pickled onions

I feels like an age since I first posted this on Instagram – I had every intention of getting the recipe up straight away but alas – life got in the way!

I renovated my house, worked on a new cookbook (eek) and now I have a little Kitten.

So better late than never I hope – my tasty Harissa sweet potato tacos with baba ganoush and pickled onions. I love the combination of flavours; harissa spiced sweet potatoes, the smokey, garlicky aubergine and then zingy quick pickled onions. All scooped up in little corn tacos. Delicious!

Tons of options for the fillings;

  • Swap the sweet potato for squash or carrots
  • Use hummus instead of the aubergine dip
  • Top with slaw or saurkrout instead of the pickled onions!
  • Top with any fresh herbs you fancy.

I hope you love this, much love, Niki xxx

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  2-4 servings
  15 minutes preparation time
  1 hr cook time


For the harissa sweet potatoes; 

  • 1 large sweet potato peeled and chopped into cubes
  • Pinch sea salt
  • 1 tbsp olive oil
  • 1 tbsp rose harissa paste
  • 2 tbsp plant based natural yogurt
  • Pinch sea salt and black pepper
  • 1/2 tsp smoked paprika 

For the aubergine dip;

  • 1 large aubergine
  • 2 tbsp extra virgin oil
  • 1 tbsp runny tahini
  • 1 tsp smoked paprika
  • Juice 1/2 lemon
  • 1 glove garlic
  •  1/2 tsp sea salt

Pickled onions;

  • 1 medium red onion, very thinly sliced
  • 50ml ted wine vinegar
  • 1/2 tsp coriander seeds
  • 2 tsp maple syrup
  • 1/2 teaspoons sea salt


  • Fresh mint
  • Smoked paprika

4- 6 corn tacos


To make the sweet potatoes;

  1. Add the sweet potatoes along with the salt and olive oil to a baking tray and toss to combine.
  2. Bake the sweet potatoes for 35-40 mins or until soft and crispy.
  3. Allow to cool then add them to a large bowl along with the other ingredients and stir to combine.

To make the aubergine dip;

  1. Preheat your oven to 180c
  2. Add the aubergine to a roasting tin then roast for 25-30 minutes.
  3. Remove and allow to cool.
  4. Slice through the skin and scope out the flesh.
  5. Add the flesh and all the ingredients to a food processor or blender and blitz to a smooth paste

To make the pickled onions;

  1. Add all the ingredients to a bowl and stir to combine.

To serve; 

  1. Heat a frying pan to medium then add the tacos on a pan until they warm through.
  2. Transfer to a serving platter and then top with the aubergine dip, harissa sweet potatoes, pickled onions, lots of fresh mint, smoked paprika and dollops of natural yogurt.

Thank you so much for following my blog and cooking my recipes!

Did you know that I have a new cookbook?

It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!


Here's a sneak peak...


  1. Jennifer Silver on September 19, 2021 at 5:01 am

    Delicious blend of unusual flavors! Thank you!

    • Niki on September 19, 2021 at 2:14 pm

      So happy you liked!
      love, niki xx

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