Sweet Potato & Toasted Walnut Tacos

Dinner, Lunch

Prep 10 mins Cook 25 mins Makes Serves 2 Source



Preheat oven to 220°C and line a baking tray with baking paper.

Place miso, maple syrup and vinegar in a small freezer bag, add sweet potato and toss well. Remove sweet potato (but keep the bag) and place on baking tray. Add walnuts, spice mix and tamari to freezer bag and toss well to coat.

Bake sweet potato for 20 minutes, tossing half way through, then add walnuts and cook for another 5 minutes. Remove from oven, and cool slightly.

Add to cabbage leaves with avocado, onion, yoghurt and coriander. Season with salt and pepper to serve.


Energy 1542.48 kJ

Calories 368.42 cal

Protein 9.37g

Fibre 7.35g

Fat 23.99g

Sat. Fat 3.40g

Carbs 25.61g