Miso-Maple Sweet Potato Tacos with Coconut-Coriander Sauce
Info
Fresh and full of flavour these Miso-Maple Sweet Potato Tacos are delicious. Serve these up to family and friends for a feast that will have them coming back for more! Serve with a range of toppings such as avocado, coriander and lime for a Mexican burst of flavour. We've served ours with a fresh coconut-coriander sauce, made from our organic coconut milk, fresh herbs and a little hot sauce.
Ingredients
For the glazed sweet potato filling:
2 tablespoons miso paste
2 tablespoons Biona Organic Agave Maple Syrup
2 tablespoons Biona Organic Apple Cider Vinegar
2 medium sweet potatoes, peeled and chopped into small cubes
1 small red onion, chopped
Biona Organic Olive Oil
For the taco toppings:
Corn tortillas,
Avocado, sliced
Sprouts
Coriander
Chopped shallots
Toasted Biona Organic Sunflower Seeds
Cilantro-Coconut Sauce:
120ml Biona Organic Coconut Milk
1/4 cup coriander leaves
1/4 cup basil leaves
1 scallion, green and white parts, chopped
1/4 cup toasted sunflower seeds
1 lime, zested and juiced
1 small garlic clove
Splash of Biona Organic Hot Sauce
Pinch of sugar
Salt and freshly-ground black pepper, to taste
Method
- Heat oven to 200°C. Whisk the miso paste, agave syrup, and vinegar together in a small bowl. Spread sweet potatoes and onions in a single layer on a baking sheet (you might need 2 baking sheets). Drizzle with a little olive oil, and then liberally brush the glaze over the vegetables.
- Bake in a 200-degree oven for 20 to 30 minutes.The onions will likely be done first so be sure to watch and take them out when they're nicely browned but not burnt. When the sweet potatoes are finished, remove from the oven, taste and add another brushing of glaze if you wish.
- For the sauce, pulse all the ingredients together in a food processor until just combined.
- Serve on warm corn tortillas with coriander-coconut sauce and toppings such as avocado, sprouts, coriander, and sunflower seeds.
