TACOS WITH SWEET POTATO, AVOCADO CREAM & MANGO SALSA

INGREDIENTS (SERVES 6)

- 2 large sweet potatoes, peeled and cut into cubes

- 2tbsp five spice

- 1tbsp rapeseed oil

- 2 ripe avocados

- Juice of 1 lime

- 1 bunch of coriander

- Sea salt

- 1 ripe mango, cut into cubes - Seeds of 1 pomegranate

- 1 red chilli, finely chopped

- 1tbsp extra virgin olive oil

- 12 corn tortilla wraps

- Pickled red onions

- 12tsp vegan mayonnaise

- 1 lime, cut into quarters, to serve

PER SERVING Kcals: 562 | Protein: 10g | Fats: 27g | Carbs: 72g

METHOD

Season the sweet potato cubes with five spice.

Heat a little rapeseed oil in a pan over a medium heat and fry the cubes for about 15–20 minutes until tender.

Make the avocado cream by cutting the avocados in half, removing the stone and peeling. Blend the avocado, lime juice, half the coriander and a pinch of salt into a smooth cream.

Make the mango salsa by mixing the mango and pomegranate seeds in a bowl before adding the chilli and a little extra virgin olive oil, along with the rest of the coriander.

To assemble, toast the tortillas slightly in a dry frying pan, top them with the sweet potato, avocado cream, mango salsa, pickled red onions and vegan mayonnaise. Serve with lime quarters.