Harissa Sweet Potato Tacos with Baba Ganoush and Pickled Onions
An amazing combination of flavours; harissa spiced sweet potatoes, smokey, garlicky aubergine and zingy quick pickled onions. Delicious!
Ingredients
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
For the pickled onions
- 1 medium red onion thinly sliced
- 50 ml red wine vinegar
- 1/2 tsp coriander seeds
- 2 tsp maple syrup
- 1/2 teaspoons sea salt
For the toppings
- Fresh mint
- Smoked paprika
- 4- 6 corn tacos
Instructions
To make the sweet potatoes
- Add the sweet potatoes along with the salt and olive oil to a baking tray and toss to combine.
- Bake the sweet potatoes for 35-40 mins or until soft and crispy.
- Allow to cool, then add them to a large bowl along with the other ingredients and stir to combine.
To make the aubergine dip
- Preheat your oven to 180c
- Add the aubergine to a roasting tin, then roast for 25-30 minutes.
- Remove and allow to cool.
- Slice through the skin and scope out the flesh.
- Add the flesh and all the ingredients to a food processor or blender and blitz to a smooth paste.
To make the pickled onions
- Add all the ingredients to a bowl and stir to combine.
To serve
- Heat a frying pan to medium then add the tacos on a pan until they warm through.
- 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.
Notes
2-4 servings