This dish is a riot of colour, flavours and textures. You could fill the tacos before you serve them, or just lay it all out so that everyone can dive in and fill their own.
1 large sweet potato, peeled and cut into chunks
1 small butternut squash, peeled, deseeded and cut into chunks
1 red (bell) pepper, deseeded and diced
2 corn on the cob/ears of corn
4 tablespoons olive oil
2 garlic cloves, grated
1 tablespoon paprika
1 tablespoon freshly chopped rosemary
400-g/14-oz. can red kidney beans
8 crunchy taco shells
small bunch of freshly chopped parsley
2 handfuls of shredded iceberg lettuce, to serve
Tomato salsa
200 g/7 oz. cherry tomatoes
1 small red onion
juice of 1 lime
a small bunch of freshly chopped coriander/cilantro
a handful of fresh mint leaves, roughly torn
Chipotle mayonnaise
2 teaspoons chipotle paste
300 g/10 oz. fresh tofu
6 tablespoons water
4 tablespoons olive or sunflower oil
3 tablespoons lemon juice or apple cider vinegar
1 soft date
½ teaspoon sea salt
Serves 4
Preheat the oven to 190°C (375°F) Gas 5. Scatter the sweet potato, butternut squash and (bell) pepper over the base of a large sheet pan. Stand the corn cobs/ears on a board and remove the corn using a sharp knife and a downward motion. Scatter the sweetcorn/corn kernels over the vegetables in the pan. Drizzle everything with the olive oil, sprinkle in the grated garlic, paprika and freshly chopped rosemary. Transfer to the oven and roast for about 25 minutes, until the sweet potato and squash are soft.
Remove the pan from the oven. Drain and rinse the kidney beans and add to the vegetables, then push everything up the pan slightly, so that you can tuck the taco shells across one end. Return the pan to the oven for about 3–4 minutes, until the tacos are crisp and the beans are heated through.
Stir the chopped parsley into the vegetables.
For the tomato salsa, coarsely chop the tomatoes and put them into a bowl. Peel and thinly slice the onion and stir it into the tomatoes. Squeeze in the lime juice and add the coriander/cilantro and torn mint leaves.
For the chipotle mayonnaise, blend the tofu, water, olive/sunflower oil, lemon juice/apple cider vinegar, date and sea salt in a blender until the mixture is completely smooth. Taste and adjust the seasonings. Mix in the chipotle paste.
Place a little shredded lettuce into the base of each taco, pile with the vegetable mix and some salsa, then drizzle with a little chipotle mayonnaise – or lay everything out on a platter and invite everyone to fill their own.
This recipe is from The Plant Kitchen. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.