Peel and dice the Sweet Potatoes into small cubes and chop half a head of Cauliflower into medium chunks. Place both into a roasting tin along with your olive oil and a sprinkling of Smoked Paprika. Toss together to coat evenly and place into the oven to roast for 25 minutes.
Heat your Fiid Smoky Mexican Black Bean Chilli in a saucepan and bring to a simmer. Once your roasted vegetables are cooked add them to the Chilli.
Slice your Roasted Red Peppers from the jar and add to the saucepan mix too. Keep warm while you get the rest of your ingredients together.
Heat your Tortillas according to the directions on the pack.
Cut your avocado into cubes and add a squeeze of lime.
Roughly chop the coriander.
Place all your components into separate bowls at the centre of the table and get building your tacos, enjoy!
Summer is here and you know what that means? summer bowls for days on end. As we long for days by the Mediterranean, this fresh and super quick summer bowl is getting us through the week. Check it out.
PLEASE SEND NOODS. Now that we've gotten your attention, check out this Tangy Chickpea & Coconut Curry with Thick Cut Noodles. All you need is our Tangy Chickpea & Coconut Curry and some thick cut noodles.
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