Cook Vegan — September 2017

Sweetpotato

MASHED SWEET POTATO TACOS

WITH CORIANDER RICE AND

MACADAMIA SOUR CREAM

The taste of freshly squeezed lime and
sweet potato is divine. The red onions,
green coriander, bright red tomatoes,
crunchy purple cabbage, and velvety
avocado make this dish a flavourful colour
fest.

Serves: 2 (2 tacos each)

For the macadamia sour cream:

• 125g (1 cup) macadamia nuts soaked
in water for at least 2 hours, rinsed and
drained
• 175ml (¾ cup) water
• 60ml (¼ cup) lemon juice
• ½ tsp lemon zest
• ½ tsp salt
• 1 clove garlic
• 2 tbsp grape seed oil (or vegetable oil)

For the tacos:

• 1 large sweet potato, diced
• 60-115ml (¼–½ cup) almond milk

•   Salt and pepper, to taste

•   225g (1 cup) brown rice, cooked

•   2 tbsp coriander, chopped

•   1 tbsp lime juice

•   4 corn tortillas, warmed in the oven

or in a pan

•   Red onion, chopped, for garnish

•   Tomato, chopped, for garnish

•   Fresh coriander, chopped for garnish

•   Purple cabbage, finely shredded, for

garnish

•   Avocado slices, for garnish

•   Macadamia Sour Cream (recipe below)

•   Lime wedges, for garnish

Macadamia sour cream directions:

1 Mix all ingredients in small food

processor except oil. When ingredients

are fully blended, slowly pour oil in steady

stream until mixture is fully blended.

Taco directions:

1 Place the sweet potatoes in boiling

water and cook until tender enough to

mash, about 15 minutes. If using frozen

sweet potato, steam according to package

directions. Drain potatoes and place in

bowl. Add almond milk a little at a time

and mash with fork or potato masher until

you achieve the consistency of mashed

potatoes. Only use enough milk to make

them creamy, not soupy. Add salt and

pepper to taste.

2 Warm the rice by heating in a sauce pan.

Add coriander, juice of lime, and salt and

pepper, if needed. Set aside.

3 Place mashed sweet potato mixture on

each tortilla.

4 Place rice mixture on top of potato

mixture.

5 Add red onion, tomato, coriander,

cabbage, avocado, Macadamia Sour Cream,

and lime and serve.

• Recipe and image from The Forty-Year-Old Vegan: 75
  Recipes to Make You Leaner, Cleaner an Greener in the
  Second-Half of Life by Sandra and Susan Sellani. For
  more information visit them on Facebook @40YOV

Per 100g

Calories 236, Fat 12g, Saturates 2.0g,

Carbohydrates 28g, Sugars 3.0g, Protein 4.6g,

Salt 0.33g