Vegan sweet potato tacos

Ingredients for 4 servings:

• 4 large sweet potatoes
• ½ cup couscous
• 1 cup vegetable broth
• 1 onion(s)
• ½ zucchini
• ½ eggplant(s)
• 1 small pointed pepper
• ½ can chickpeas
• lemon juice
• 1 tbsp parsley, fresh or frozen
• 1 clove(s) garlic
• Caraway seeds
• lettuce
• mushrooms
• salt and pepper
• Oil for frying
• possibly tahini
• Balsamic cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

vegan stuffed sweet potatoes

First, wash the unpeeled sweet potatoes thoroughly, pierce them several times with a fork, and bake them on an oven rack preheated to 200°C (fan oven) for about 1 hour. Meanwhile, pour the boiling broth over the couscous and let it swell for about 10 minutes. While the couscous swells, chop the onions, zucchini, eggplant, and bell peppers and fry them in a little oil over medium heat. Add the cooked couscous to the vegetables and season with salt and pepper. To make the hummus, which can also be bought ready-made, drain the chickpeas and reserve the liquid. Place the chickpeas in a blender with the lemon juice, parsley, garlic, caraway seeds, and perhaps a little tahini. If the mixture doesn’t blend, simply add some of the reserved chickpea liquid. Season to taste with salt and pepper. After the sweet potatoes have been in the oven for an hour, remove one to test the texture and slice it in half like a hot dog bun. Once all the sweet potatoes are cooked, they’re ready to be filled. Fill the sweet potatoes with a lettuce leaf, about 3-4 slices of fresh mushrooms, the couscous, and the hummus. Garnish with tahini and balsamic vinegar and serve.