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Vegan Sweet Potato & Plantain Tacos
5min read
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Sweet Potato & Plantain Tacos

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by Valentina Concordia

5min read

From the crispy sweet plantain and smokey sweet potatoes, to the crunchy cucumber salsa and fresh vegan sour cream, these vegan tacos are bursting with flavour and texture.

Prep Time

20mins

Cook Time

35mins

Serves

4

Ingredients

Filling:
2 cloves garlic
1 tsp salt, divided
1 tsp smoked paprika
4 tbsp oil, divided
400g sweet potato, cubed
400g plantain (around 2 medium plantains), sliced 2 cm thick 

Salsa: 
200g cucumber, diced
½ small red onion, diced
½ yellow pepper, diced
1 tbsp lime juice
10g fresh coriander, chopped
⅛ tsp salt

Cashew Sour Cream:
120g cashews
½ tsp salt 
2 tbsp lemon juice
1 tsp apple cider vinegar
70ml water 

To serve:
8 corn tortillas 
10g fresh coriander
Lime juice

Method

STEP 1

Preheat your oven to 180˚C. Mince the garlic until it forms a paste, adding a pinch of salt to the mixture, to help it break down. Add the garlic paste to a large bowl along with ½ tsp salt, smoked paprika and 2 tbsp olive oil.

STEP 2

Add the cubed sweet potatoes, and toss well to combine - until every sweet potato cube is coated. Transfer the sweet potatoes to a large parchment lined baking tray and roast for 25 minutes, until crisp around the edges and soft throughout.

STEP 3

Next, prepare the plantain. Heat 2 tbsp oil in a large pan over medium heat. Add as many plantain slices as you can fit without overcrowding the pan. Sprinkle them with salt and let cook untouched for 5-6 minutes, until golden brown on the heat facing side.

STEP 4

Flip the plantain slices, sprinkle with salt again and continue to cook untouched for another 4-5 minutes. Remove from heat when both sides are golden and crisp. Repeat with the remaining slices.

STEP 5

In the meantime, combine cucumber, red onion, and yellow pepper in a small bowl and mix to combine. Add lime juice, coriander and a sprinkle of salt. Taste for seasoning and adjust to taste.

STEP 6

Last, prepare the sour cream. Combine cashews, salt, lemon juice and water in a blender and mix on high speed for 5-6 minutes, until completely smooth and creamy. Taste for seasoning, and add salt or lemon juice to taste. 

STEP 7

To serve, heat up 8 corn tortillas. Fill the tacos with roasted sweet potatoes, crispy plantain, cucumber salsa, a drizzle of sour cream, and fresh coriander. 

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