- 80 minutes
- 4 portions
Ingredients
∙ 400g chopped potatoes
∙ 1 teaspoon garlic powder
∙ 1 teaspoon onion powder
∙ 1 teaspoon pure maple syrup
Filling:
∙ 250g chickpeas, boiled
∙ 12 cherry tomatoes, cut in quarters
∙ 1 bunch fresh cilantro, finely chopped
∙ 100g sliced red and green bell peppers
∙ 1 ripe avocado, sliced
∙ 1 small red onion, sliced
∙ 2 teaspoons taco seasoning (mix of chilli powder, ground cumin, sea salt, ground pepper, paprika, garlic powder, onion powder, dried oregano)
∙ 2 teaspoons lime juice
∙ 1 teaspoon finely chopped hot pepper (optional)
How to Prepare
▻ Preheat the oven to 200°C.
▻ Steam the potatoes for 20-25 minutes until soft. Blend them in a food processor with the garlic powder, onion powder, and maple syrup.
▻ Spread the mixture on a baking sheet lined with parchment paper, forming 4 circles.
▻ Bake them in the oven for 15-20 minutes until lightly browned. Let them cool and flip the parchment paper over, then gently peel them off the paper. Set the taco shells aside.
▻ For the filling, mix all the ingredients together and add the taco seasoning.
▻ Divide the filling over the 4 shells, making sure each shell contains equal parts of the main ingredients (avocado, tomatoes, chickpeas, etc.). Enjoy!
Tip: Roast the cooked chickpeas in the oven or pan until crispy
