Sweet potato tacos with feta and avocado

Ingredients (serves 2):

  • 1 sweet potato
  • 2 tomatoes
  • 10 g cilantro/parsley smooth
  • 1/2 onion
  • 150 g feta
  • 1 avocado
  • 1 lime
  • 1 can kidney beans
  • 4 tortilla wraps
  • 4 g smoky spice mix of your choice
  • 34 ml mayonnaise
  • 8 ml Sriracha sauce
  • 2 tbsp yogurt
  • 1 tbsp olive oil
  • Pepper and salt according to taste

Preparation:

  • Preheat the oven to 220 degrees top/bottom heat. Peel the sweet potato and cut into 1 cm cubes. Cut the feta into small pieces as well.
  • Place the sweet potato cubes on a baking tray with baking paper and sprinkle the spice, olive oil, salt and pepper over them. Then bake in the oven for about 18 minutes until the sweet potato is soft.
  • Peel the onion, cut it in half, cut it into 0.5 cm cubes and put them in a bowl. Cut the tomatoes into 1 cm cubes and add them.
  • Cut the lime in half and squeeze one half over the bowl. Cut the remaining lime into wedges.
  • Finely chop the cilantro and parsley leaves, add and season with pepper and salt.
  • In a second bowl, mix the mayonnaise, yogurt and sriracha and season with salt as well. Cut the avocado in half, remove the flesh and cut into strips.
  • Place tortilla wraps on top of the vegetables a few minutes before the end of the baking time and bake.
  • Place the wraps on plates and spread the Sriracha dip, vegetables, beans, feta and tomato salsa on top. At the end, add the avocado on top, fold and enjoy.