Sweet Potato Tacos with Black Bean Rice

Preheat the oven to 200 degrees. Toss chopped sweet potatoes with olive oil and salt in a mixing bowl, then spread on a baking sheet.

Roast sweet potatoes for 20 minutes until tender and slightly caramelized. Remove from oven and set aside.

Rinse white rice under cold water, then boil in a saucepan with water. Reduce to a simmer, cover, and cook for 18 minutes. Fluff with a fork after cooking.

While rice cooks, saute finely chopped garlic and onion in olive oil until translucent. Add black beans and cayenne powder, cooking for 5 minutes.

Combine bean mixture with cooked rice, half of the chopped coriander, and lime juice. Adjust seasoning with salt and cayenne as needed.

Warm flour tortillas in a dry skillet or microwave until pliable. Distribute roasted sweet potatoes and bean-rice mixture among tortillas. Top with sliced radish and yoghurt.

Finish tacos with a drizzle of hot sauce, a sprinkle of fresh sage and the remaining coriander. Add a squeeze of lime juice over each.