Ethiopian Sweet Potato Fonio Tacos By Full Of Plants
These tacos are loaded with fonio, roasted sweet potatoes, chickpeas, and drizzled with a fresh mint yogurt sauce.
Have you ever tried fonio? Well, if you haven’t, this recipe is the perfect introduction. Fonio is a grain cultivated in Africa, it’s smaller in size than quinoa and has a nutty and earthy flavor.
Ethiopian Sweet Potato Fonio Tacos By Full Of Plants
Ingredients
- 1 small sweet potato (about 2 cups diced)
- 1 15-ounce (425g) can chickpeas, drained and rinsed
- 1 tbsp (15ml) maple syrup
- 1 tbsp (15ml) olive oil
- 1 tsp berbere spice blend (see notes)
- 1 tbsp (15ml) oil
- 1 leek, minced
- ½ cup fonio (or use quinoa)
- 2 cups (470ml) water
- 3 tbsp tomato paste
- 1 and ½ tsp berbere spice
- 6 taco shells (or small tortillas)
Mint Yogurt Sauce
- ⅓ cup (100g) non-dairy unsweetened yogurt
- 1 tbsp (15ml) lemon juice
- ¼ tsp salt
- 3-4 fresh mint leaves, finely minced
To make your own berbere spice blend, mix together:
- 3 tablespoon ground chili
- 3 tablespoon smoked paprika
- 1 tsp garlic powder
- ½ tsp ground ginger
- ½ tsp ground cardamom
- ½ tsp ground coriander
- ½ tsp turmeric
- ½ tsp ground fenugreek
- ½ tsp dried basil
- ¼ tsp cinnamon
- ¼ tsp ground cumin
Instructions
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