“Try Something New Tuesdays” – Vegan Crispy Tortilla’s Topped with Carrot and Coriander Houmous, Roasted Sweet Chilli Potatoes, Crunchy Radish Slaw and Creamy Avocado Sauce.

I missed the boat with a ‘Meatless Monday’ recipe yesterday and so am now going to put my own weekday challenge out there with a ‘Try Something New Tuesday’ dinner instead.

So many people regularly get stuck in a cooking rut, for example, when I first met my husband his meals pretty much consisted of meat, two veg and a carb every day. I also had a house mate that would either have jacket potato with cheese and beans, pasta pesto or a (pretty delicious) homemade curry for dinner. I’m not saying there is anything wrong with it, as let’s face it, when we’re busy and we know what we enjoy eating then it becomes very easy. Sometimes however, it can be fun and pretty damn satisfying to throw yourself out of your comfort zone and try something new.

I may love to be experimental and get excited about trying new styles of cooking (as let’s face it, if I posted the same recipe every day none of you would follow me), but for me, cooking vegan food is a challenge and is something that I’m now trying to now do on a weekly basis. Vegetarian food I love and cook more often than meat, but where I struggle is cutting out the cheese, and I can usually find a way for cheese to fit into anything.

I did however fight the urge to include cheese into this recipe and I have to say it was delicious, and probably the better for it! So, whether you try out my concoction below, whip up your own alternative or even test out some new skills; just try and get out of your comfort zone that one day a week and I’m pretty sure you’ll be thankful for it!


Serves 2

For the Houmous

  • 150g carrots – peeled and roughly chopped
  • 2 garlic cloves – left whole
  • 1 tbsp olive oil
  • 1 dsp tahini
  • 1 pinch cayenne pepper
  • 1 handful fresh coriander leaves
  • Salt and pepper
  • Juice half a lemon
  • 1 tbsp olive oil

For the Sweet Potatoes

  • 2 small sweet potatoes – cut into chunks
  • 1 tbsp coconut oil
  • 1 tsp cayenne pepper

For the slaw

  • 50g white cabbage – shredded
  • 4 radishes – finely sliced
  • Juice ½ lemon
  • 1 spring onion – finely sliced

For the avocado sauce

  • 1 avocado – peeled and destoned
  • Juice ½ lime
  • 1 Small handful coriander
  • Splash water
  • Salt and pepper

To serve

  • 2 wraps – brushed in a little oil
  • sesame seeds
  • Sweet chilli sauce

Preheat your oven to 180’C

To make the houmous, toss the carrots together with the oil and the garlic and roast for 25-30 minutes (removing the garlic after 15 so they down burn.

Once all cooked, squeeze out the garlic and blend everything together with the remaining ingredients until smooth – Set aside until needed.

Once you have taken out the carrot from the oven dish, place the sweet potatoes in it and mix through the cayenne pepper and coconut oil. Bake in the oven for 30-40 minutes (this should give you plenty of time to get all the other ingredients prepped.

Toss together all the ingredients for the slaw, and set aside until ready to serve.

To make the avocado sauce, simply blend all the ingredients together until smooth and season to taste.

When you’re about 10 minutes away from eating, brush your wraps with a little oil and bake in the oven to crisp up.

Spread a good dollop of the houmous on the bottom, top with the slaw and sweet potatoes and then splash over the avocado sauce, the sweet chilli and finish with a sprinkling of sesame – delicious!

No votes yet.
Please wait...

No comments yet, be the first to leave one!