Vegan Sweet Potato Tacos
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large sweet potato (s)
- 0.5 ½ cup couscous
- 1 cup vegetable broth
- 1 onion (s)
- 0.5 ½ zucchini
- 0.5 ½ aubergine (s)
- 1 small pointed pepper
- 0.5 can ½ (s) chickpeas
- Lemon juice
- 1 tablespoon parsley, fresh or frozen
- 1 clove garlic
- Caraway seed
- salad
- Mushrooms
- salt and pepper
- Oil for frying
- possibly tahini
- Balsamic cream
Print Recipe
Pin Recipe Instructions
- First wash the unpeeled sweet potatoes well, pierce them several times with a fork and bake in the oven preheated to 200 ° C for about 1 hour on an oven rack.
- Meanwhile pour the boiling broth over the couscous and let it soak for about 10 minutes.
- While the couscous is swelling, cut the onions, zucchini, aubergine and peppers and sauté in a little oil over medium heat. Add the finished couscous to the vegetables and season with salt and pepper.
- For the hummus, which can also be bought ready-made, drain the chickpeas and collect the liquid. Put the chickpeas with lemon juice, parsley, garlic, caraway seeds and possibly some tahini in the blender. If the mixture cannot be mixed, simply add some of the chickpea water that has been caught. Season to taste with salt and pepper.
- When the sweet potatoes have been in the oven for an hour, take one out to sample and slice it in the middle like a hot dog bun.
- When all the sweet potatoes are done, they can be filled. Fill the sweet potatoes with a leaf of lettuce, approx. 3 - 4 slices of fresh mushrooms, the couscous vegetables and the hummus. Garnish with tahini and balsamic cream and serve.
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