Serves 4 – Makes 8 tacos        |       Prep – 15 mins         |        Cooking – 30 mins

8 large cos lettuce leaves for serving

400g can black beans, rinsed and drained

1 large sweet potato, peeled and cubed (approx. 400g)

1/2 of 400g can of chick peas, rinsed and drained

1 cob of corn, husk removed

1 small red capsicum, sliced

1 red onion, quartered

10 cherry tomatoes, halved

1 clove garlic, skin left on

Preheat oven to 180°C

Place all the seasoning ingredients into a large bowl and mix. Add the cubed sweet potato, quarter red onion, cob of corn, capsicum, cherry tomatoes and garlic to the marinade and toss to coat.

On a lined tray tossed the marinated ingredients and roast for 25mins until sweet potato is almost cooked. Remove the garlic after 25 mins. Add the black bean and chickpeas and stir through the mix to pick up the pan juices. Cook for a further 5-8 mins.

To make the Easy Guacamole, add the peeled roasted garlic, avocado, coriander, lime juice and coco kefir or yogurt to a small bowl. Mash all ingredients together. Set aside.

Remove the pan from the oven and slice the kernels from the corn, tossing them through the pan.

Serve the taco filling in cos lettuce leaves, with the Easy Guacamole, optional fresh coriander, pomegranate arils and fresh chilis.

Source: https://www.instagram.com/healthyfamily5/