Vegan Sweet potato tortillas w/ fresh slaw

all things sweet potato

Sweet potato is good on its own but combined with cassava flour and a fresh slaw this recipe takes a new level. It’s crispy, salty and just simply delicious, not to mention only 4 ingredients to make the tortilla.

Difficulty: 2
Serves:
5

Storage: Fridge 1 week ( uncooked)

INGREDIENTS

  • 3/4 cup mashed sweet potato

  • salt

  • olive oil

  • 1 cup Casava flour

method

  1. Boil the sweet potato until soft enough to mash

  2. Add sweet potato and the flour to a bowl and mix well with hands to combine like dough.

  3. Separate the dough ball into 5 equal parts. Dust your working surface with flour and roll out each tortilla with a rolling pin (if not rolling pin I have used a glass jar).

  4. Roll until around 0.5 cm thick or 1cm depending on how doughy you like your tortillas.

  5. Place the tortillas in a hot pan over medium-high heat and cook for 1-2 minutes on both sides. Stack the cooked tortillas on a plate covered with a clean kitchen towel while you cook the rest.

  6. Serve with a fresh close slaw and tofu. Add some avocado and you are good to go.

Tips:

  • I use the slaw from Woolworths (kale slaw mix) it’s easy and is packed with at least 5 veggies to bulk up these tortillas.

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