Cool, creamy burrata cheese adds a touch of luxury to these nutritious and tasty vegetarian tacos packed with roasted vegetables. Made easily in the oven, this is a simple meatless dinner that can be customized to include your family's favorite veggies.
1medium sweet potato, peeled and chopped into small chunks
200g(7oz)sliced mushrooms (I used portabellini / baby bella)
1bell pepper
1onion
15-20cherry tomatoes
Seasoning
2tspsmoked paprika
½tspcoriander
½tspcumin
Toppings
125g(4.4oz)ball of burrata
Guacamole or 1-2 sliced avocados
Coriander / cilantro
Lime wedges
Instructions
Heat the oven to 200C / 400F.
Prepare your sweet potato. In a bowl, toss the sweet potato chunks with a little olive oil and some of the seasoning. Scatter in a large roasting dish and place in the oven for 10 minutes until they've softened a little bit.
Meanwhile, prep your mushroom, onion, pepper and cherry tomatoes. Place in a large bowl and toss with oil and the rest of the seasoning. Add to the sweet potatoes in the roasting dish. Replace in the oven for another 25 minutes.
You can use this time to prepare your toppings and set the table.
The tacos are ready when all the veggies are roasted and most of the liquid leached out from the mushrooms and tomatoes has been absorbed.
Serve! Scoop the veggies onto a warm tortilla with a dollop of guacamole, a spoonful of burrata, a squeeze of lime and a scatter of fresh cilantro / coriander.