Ingredients
Preparation
Step 1 Preheat the oven to 180°C top and bottom heat.
Step 2 Cut the sweet potato and pepper into cubes. Mix in a bowl with rapeseed oil, salt, pepper, curry and a little thyme.
Step 3 Place on a baking tray lined with baking paper and bake in the oven for 10 minutes until lightly browned.
Step 4 Meanwhile, put the avocado in a bowl and mash it with a fork. Add lime juice, mix well and season with salt and pepper.
Step 5 Heat taco corn shells in the oven according to package instructions.
Step 6 Cut smoked tofu into cubes.
Step 7 Fill taco corn shells with sweet potatoes, peppers, smoked tofu, black beans, corn and avocado cream. Season with salt, pepper and optionally some chili sauce and garnish with fresh coriander if desired.
1 Sweet potato (300 g)
1/2 Red pepper (75 g)
2 tsp Rapeseed oil (10 g)
Pinch of Salt & Pepper
Some Curry powder
Some Dried thyme
1 Avocado (150 g)
2 tsp Lime juice (10 ml)
4 Taco corn shells / tortillas (48 g)
100 g Smoked tofu
150 g Cooked Black beans
50 g Corn
Some Chili sauce (optional)
Some Fresh coriander (optional)