INGREDIENTS
2 medium sweet potatoes, cubed (about 1½ pounds/700 g)
2 teaspoons (10 mL) extra-virgin olive oil
½ teaspoon (2 mL) chili powder
8 tortillas, warmed or grilled
1 recipe apple radish slaw
1 avocado, diced
Lime wedges for serving
Sea salt and freshly ground black pepper
DIRECTIONS
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Toss the sweet potatoes with the olive oil, chili powder, and pinches of salt and pepper. Roast until golden brown, about 25 minutes.
Fill each tortilla with the sweet potatoes, apple radish slaw, and diced avocado. Serve with lime wedges.
SERVES: 4
VEGAN
GLUTEN-FREE: Use corn tortillas.