An amazing combination of flavours; harissa spiced sweet potatoes, smokey, garlicky aubergine and zingy quick pickled onions. Delicious!
It feels like an age since I first posted this on Instagram–I had every intention of getting the recipe up straight away, but alas–life got in the way!
I renovated my house, worked on a new cookbook (eek) and now I have a little kitten.
So better late than never, I hope–my tasty Harissa sweet potato tacos with baba ganoush and pickled onions. I love the combination of flavours; harissa spiced sweet potatoes, the smokey, garlicky aubergine and then zingy quick pickled onions. All scooped up in little corn tacos. Delicious!
Tons of options for the fillings;
Swap the sweet potato for squash or carrots
Use hummus instead of the aubergine dip
Top with slaw or saurkrout instead of the pickled onions!
Top with any fresh herbs you fancy.
I hope you love this, much love. Niki xxx.
An amazing combination of flavours; harissa spiced sweet potatoes, smokey, garlicky aubergine and zingy quick pickled onions. Delicious!
Prep time: 15 minutes mins
Cook time: 1 hour hr
2-4 servings
5 from 1 vote
Ingredients
For the harissa sweet potatoes
- 1 large sweet potato peeled and chopped into cubes
- Pinch sea salt
- 1 tbsp olive oil
- 1 tbsp rose harissa paste
- 2 tbsp plant based natural yogurt
- Pinch sea salt and black pepper
- 1/2 tsp smoked paprika
For the aubergine dip
- 1 large aubergine
- 2 tbsp extra virgin oil
- 1 tbsp runny tahini
- 1 tsp smoked paprika
- Juice 1/2 lemon
- 1 glove garlic
- 1/2 tsp sea salt
For the pickled onions
- 1 medium red onion thinly sliced
- 50 ml red wine vinegar
- 1/2 tsp coriander seeds
- 2 tsp maple syrup
- 1/2 teaspoons sea salt
For the toppings
- Fresh mint
- Smoked paprika
- 4- 6 corn tacos
Instructions
To make the sweet potatoes
Add the sweet potatoes along with the salt and olive oil to a baking tray and toss to combine.
Bake the sweet potatoes for 35-40 mins or until soft and crispy.
Allow to cool, then add them to a large bowl along with the other ingredients and stir to combine.
To make the aubergine dip
Preheat your oven to 180c
Add the aubergine to a roasting tin, then roast for 25-30 minutes.
Remove and allow to cool.
Slice through the skin and scope out the flesh.
Add the flesh and all the ingredients to a food processor or blender and blitz to a smooth paste.
To make the pickled onions
Add all the ingredients to a bowl and stir to combine.
To serve
Heat a frying pan to medium then add the tacos on a pan until they warm through.
Transfer to a serving platter and then top with the aubergine dip, harissa sweet potatoes, pickled onions, lots of fresh mint, smoked paprika and dollops of natural yogurt.
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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
More Recipes with Harissa, Sweet Potatoes or Aubergines
Whole Baked Pumpkin with Harissa Rice, Oh How Wicked!
Aubergine Zaalouk with Chickpeas and Za’atar Flatbread
Braided Olive and Harissa Bread
Harissa Chickpeas with Sticky Leeks and Fluffy Harissa Hummus with Za’atar
Discuss this Recipe with Niki
6 Responses
Which corn tortillas do you use?
Reply
These ones are old el paso xxx
Reply
Hi Niki,
What temperature is the sweet potato cooked at? Is it the same as the aubergine?Reply
Yes the same xx
Reply
Delicious blend of unusual flavors! Thank you!Reply
So happy you liked!
love, niki xxReply
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Thank you, and much love, Niki xxx
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