Kumara and ‘chorizo’ tacos

These fresh and flavoursome tacos have all the smoky delicious flavour of chorizo but are meat-free. Quick and easy, they make the perfect vegetarian lunch or dinner.

  • 30 mins preparation
  • 10 mins cooking
  • Serves 4
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Kumara and ‘chorizo’ tacos
  • 2 small kumara (orange sweet potato) (500g), unpeeled
  • 1/2 cup (125ml) olive oil
  • 6 green onions (scallions), chopped coarsely
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 cup coarsely chopped fresh coriander roots and stems
  • 2 fresh jalapeño chillies, chopped coarsely
  • 1 1/2 finely grated lime rind
  • 2 tablespoon lime juice
  • 1/3 cup (80ml) water
  • 500 gram bottled sun-dried tomatoes in oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/4 cup (40g) roasted whole blanched almonds
  • 1/4 cup (25g) roasted walnuts
  • 12 17cm white corn tortillas, warmed
  • 40 gram baby rocket (arugula) leaves


Kumara and ‘chorizo’ tacos
  • 1
    Boil, steam or microwave kumara until tender; drain. When cool enough to handle, peel kumara; cut flesh into 1.5cm pieces.
  • 2
    Meanwhile, blend or process oil, onion, cumin, ground and fresh coriander, chillies, rind, juice and the water in a food processor until smooth. Transfer to a small bowl; stand until required.
  • 3
    Drain oil from tomatoes over a bowl; reserve. Coarsely chop tomatoes. Process tomatoes and 2 tablespoons of the reserved oil with garlic and onion powders, paprika and nuts until coarsely chopped. Add 2 tablespoons of coriander mixture; pulse until combined.
  • 4
    Transfer tomato mixture to a large frying pan, stir in kumara. Heat mixture over low heat for 5 minutes or until warmed through. Serve kumara mixture in tortillas with rocket and remaining coriander mixture.

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