Recipe courtesy of Sally Bee and LoSalt


  • 500g Sweet potatoes diced
  • 1 Red pepper diced
  • 1 Onion cut into chunks
  • 1tsp LoSalt
  • 1tsp Mild chilli powder
  • 1tsp Dried oregano
  • ½tsp Smoked paprika
  • 1 clove of garlic chopped
  • 1tbsp Olive oil
  • 28g pack of fresh coriander chopped
  • 3 Tomatoes chopped
  • 4 Spring onions sliced
  • 4 Wholemeal flour tortillas
  • 1 Ripe avocado mashed
  • 4 heaped tsp Reduced fat soured cream


  • STEP 1

    Preheat the oven to 200oC, gas mark 6.

  • STEP 2

    Place the vegetables in a roasting tin. Mix together the LoSalt, chilli powder, oregano, paprika and garlic and toss into the vegetables with the oil. Roast for 20 minutes until tender, stir in half the coriander.

  • STEP 3

    Mix together the tomatoes, spring onions and remaining coriander.

  • STEP 4

    Heat the tortillas according to pack instructions and spread with the avocado, top with the roasted vegetables and then tomato salsa and serve with a spoonful of soured cream.