Sweet Potato Tacos with Black Bean Rice

Preheat the oven to 180C.

Peel and chop the garlic and sweet potato.

Chop the sage and coriander.

Arrange the sweet potato on a baking tray, scatter the sage, drizzle with half of the olive oil, season with salt and pepper and place in the oven to roast until softened (Approximately 25 minutes).

Cook the sweet potato until tender and easily pierced with a fork.

Finely chop the brown onion.

Bring a saucepan of salted water to the boil.

Add the rice and cook until tender.

In another saucepan heat the olive oil over high heat.

Add the onion and garlic and sautee until softened (2-3 minutes).

Add the black beans and stir. Cook until heated through completely.

Place the tortillas in the oven to warm through.

Drain the rice.

Stir the rice into the black bean mixture.

Distribute the black bean rice among serving plates.

Remove the sweet potato and tortillas from the oven.

Arrange the tortillas among serving plates.

Distribute the sweet potato among serving plates, served atop the tortillas.

Finely slice the raddish.

Halve the lime.

Squeeze the lime juice over the sweet potato tacos and sprikle with cayenne for spice (if desired).

Serve the sweet potato tacos with the black bean rice and garnish with coriander, raddish, yoghurt and hot sauce.