Miso-Maple Sweet Potato Tacos with Coconut-Coriander Sauce
For the glazed sweet potato filling:
2 tablespoons miso paste
2 tablespoons Biona Organic Agave maple syrup
2 tablespoons Biona Organic Apple Cider vinegar
2 medium sweet potatoes, peeled and chopped into small cubes
1 small red onion, chopped
Biona Organic Olive oil
For the taco fixings:
Corn tortillas, 2 to 3 per person
Toasted Sunflower Seeds
120ml Biona Organic coconut milk
1/4 cup coriander leaves
1/4 cup basil leaves
1 scallion, green and white parts, chopped
1/4 cup toasted sunflower seeds
1 lime, zested and juiced
1 small garlic clove
Splash of Biona Organic hot sauce (optional)
Pinch of sugar (optional)
Salt and freshly-ground black pepper, to taste
1. Heat oven to 400°F. Whisk the miso paste, agave syrup, and vinegar together in a small bowl. Spread sweet potatoes and onions in a single layer on a baking sheet (you might need 2 baking sheets). Drizzle with a little olive oil, and then liberally brush the glaze over the vegetables.
2. Bake in a 400-degree oven for 20 to 30 minutes. The time will vary depending on the heat of your oven and the size of your sweet potato cubes. The onions will likely be done first so be sure to watch and take them out when they're nicely browned but not burnt. When the sweet potatoes are finished, remove from the oven, taste and add another brushing of glaze if you wish.
3. Serve on warm corn tortillas with coriander-coconut sauce (see below) and fixings such as avocado, sprouts, coriander, and sunflower seeds.
4. In a food processor, pulse all the sauce ingredients together until just combined. Serve alongside the tacos.