What you’ll need:
- 4 small tortilla wraps
- 1 sweet potato (peeled and diced)
- 1 aubergine (peeled and diced)
- 4 tbs olive oil
- 3 tbs soy sauce
- 1 tbs runny honey
- 1 tsp miso paste
- 1 red onion
- 1 tbs red wine vinegar
- pinch of sugar
- 1 baby gem lettuce (shredded)
- 1 bunch coriander (finely chopped)
- Dollop of mayo
When vegetables never tasted sooooo good! This powerhouse combo makes any meal misotastic – you can add in some sesame seeds or chilli flakes for a little variety. Perfect for lunch or dinner, with a side of homemade wedges.
How to make:
Finely slice the red onion and set aside in a bowl with the vinegar and sugar. Prep the remaining veggies and place the aubergine and sweet potato in an ovenproof dish. Drizzle with oil and bake for 25 mins.
Chop the coriander and lettuce and set aside. Add the onion to a hot wok with a splash of oil and cook until soft (around 5 mins). When the veg is cooked add to the wok.
Use a ladle to scoop into a frying pan (use butter or coconut oil before adding the mixture to ensure that the pancake doesn’t stick).
In a jug mix the miso paste, soy sauce, honey and a couple of tablespoons of water and stir well. Add to the wok and allow to reduce with the veg for 5 mins.
Put the tacos in the oven to warm for 3 mins. Then take out and place on a large plate. Fill the tacos with veg, lettuce and coriander and top with mayo.
Add a squeeze of lime and serve. If you prefer top with a sprinkle of sesame seeds or chilli flakes and serve with wedges.
The fun part:
You can swap the veggies for carrot and courgette or some peppers and potatoes. Also a sprinkling of beansprouts and King Prawns make for an epic meal!