taco tuesday

COCONUT + PAPRIKA ROASTED SWEET POTATO + EGGPLANT TORTILLAS WITH SPRING ONIONS, AVOCADO + SPICY, SMOKY TAHINI SAUCE

Makes around 10–12 tortillas

For the roasted sweet potato and eggplant:

• 3 tbsp coconut oil
• 2 medium sweet potatoes (around 500g / 1lb 1.6oz)
• 1 large eggplant (around 300g / 10.6oz)
• 1 1/2 tsp salt flakes
• 1 tbsp sweet paprika

To serve:

• 10–12 fresh tortillas

• 3 spring onions, finely sliced

• 3 avocados, sliced

• spicy, smoky tahini sauce

• chilli sauce or smoked paprika, optional

• coriander, optional

1. Preheat the oven to 180°C / 350°F / Gas Mark 4.

2. Line a baking tray with baking paper.

3. In a small saucepan, melt the coconut oil until it has become liquid.

4. Cut the sweet potato into medium-sized cubes.

5. Cut the eggplant into large cubes.

6. Place the sweet potato, eggplant, coconut oil, salt and paprika in a medium bowl and toss well to coat the vegetables evenly.

7. Tip the vegetables onto the lined baking tray, scraping all the oil and paprika from the bottom of the bowl and pouring it onto the sweet potato and eggplant.

8. Put the tray into the oven and roast for 40 minutes or until the sweet potato and eggplant are tender and golden. Turn the vegetables once, halfway through.

9. Serve hot or warm, wrapped in fresh tortillas with sliced spring onions, sliced avocado and spicy, smoky tahini sauce. For the sauce:

Makes around 1/2 cup

• 1/4 cup tahini
• 3 tbsp cold water
• 1 tbsp white wine vinegar
• 2–4 tsp tabasco sauce or chilli sauce, optional
• 1/2 tsp honey
• 1 tsp smoked paprika
• salt and pepper

1. In a small bowl, stir