There ain't nothing an avo and a bit of lime juice can't turn into fiesta-flavoured fun. Here, your roast veggie salad gets brought into the Mexican fold by way of a soft tortilla and a punchy salsa. It's a meat-free spin on your weekly taco fix.
Preheat oven to 200°C fan-forced. Cut sweet potato into 2cm pieces. Peel and cut onion into thin wedges. Place sweet potato and onion on a lined baking tray, drizzle with oil and sprinkle with smoky cumin and coriander blend, salt and pepper. Toss to combine and roast for 15 minutes. While vegetables are cooking, continue with step 2.
Remove core and seeds from capsicum and cut into 2cm pieces. Slice zucchini.
Once the sweet potato has roasted for 15 minutes, add capsicum and zucchini to tray and toss to combine. Roast for a further 10–12 minutes or until vegetables are tender.
Finely zest ½ the lime. Place yoghurt and lime zest in a bowl, season with salt and pepper and mix to combine.
Juice ½ the lime. Chop avocado into 2cm pieces. Combine avocado, lime juice and sweet chilli sauce in a bowl. Season with salt and pepper and mix to combine.
Heat tortillas according to packet instructions. Cut remaining lime into wedges. Spread yoghurt over tortillas and top with vegetables and avocado salsa. Serve with lime wedges.