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Pea Crisps

Spicy Vegan Tacos

15 mins
  • 1 large sweet potato, cubed
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 cup purple kale leaves
  • 6 tortillas, toasted
  • 1 small bunch radishes
  • 1 bag Harvest Snaps Pea Chilli
  • 1/4 cup coriander
  • 2 long red chilli, sliced
  1. Preheat oven to 180°C and line a baking tray with baking paper.
  2. In a bowl, coat sweet potato with olive oil, cumin and paprika. Place in one layer on baking tray and cook for 20 minutes.
  3. Add kale to baking tray and toss with sweet potato. Return to the oven and cook for 10 to 15 minutes or until sweet potato is browned.
  4. Assemble tacos by layering kale, sweet potato, radishes, Harvest Snaps Chilli Pea Crisps, coriander and chilli. Serve immediately.

Featured Product:

Chilli 120g


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