Sweet Potato & Mushroom Tacos



– 2 medium sized sweet potatoes

– 12 closed cup Mushrooms

– 6 small radishes

– Rocket

– Soft or hardshell tacos

– 4 Tbsp Cantina chimichurri

– Salt & Pepper and line to serve


Pre-heat the oven to 200°c.

Dice the sweet potatoes and mushrooms into small chunks.

Transfer into a baking dish, apply olive oil and place in the oven for 20 minutes or until cooked through.

Serve with a squeeze of lime, a dash of chimichurri and garnish with rocket and diced radishes.