1 medium sweet potato, quartered
1tbsp. ground coriander
1 tbsp. ground cumin
200g sweetcorn, canned
200g chickpeas, canned
1 tbsp. yuzu (or 2 tbsp. lime juice)
20g coriander, roughly chopped
2 spring onions, roughly chopped
3 tbsp. tahini
3 tbsp. lime juice
1 garlic clove, chopped
3 chipotle peppers in abodo sauce
8 flour tortillas
2 avocados, sliced
sea salt (to taste)
ground black pepper (to taste)
1. Preheat oven to 200°C. Toss the sweet potato with olive oil, coriander, cumin and sea salt. Spread on a baking sheet and roast for 20 -30 minutes (or until soft and golden brown).
2. Whilst the sweet potato is cooking, in a small bowl mix the sweetcorn, chickpeas, 1 tbsp. olive oil, yuzu, coriander (leaving some to garnish) and season.
3. In a small food processor, make the tahini chipotle. Blend the tahini, lime juice, garlic, chipotle peppers, basil and 3 tbsp. olive oil. Add water if the sauce is too thick. Season (to taste) and add more peppers if you like it spicy!
4. To serve, add a spoonful of the sweetcorn mixture as a base, then lay avocado slices and sweet potato on top. Garnish with coriander and chipotle tahini.