Vegetable ball tortillas with sweet potato

INGREDIENTS:

• 250 g (ca 16) HUVUDROLL vegetable balls
• 1 large sweet potato
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 ml black pepper
• 4 whole wheat tortillas
• 300 g red cabbage, finely shredded
• 1 pomegranate
• 1/2 cucumber
• 2 tbsp spring onion, finely chopped

Avocado dip

• 3 ripe avocados
• 1 large tomato
• 1/2 red chilli, cored and finely chopped
• 1 garlic clove, grated
• 1 tbsp freshly squeezed lime juice
• 1 tsp salt

STEP BY STEP:

1. Heat the oven to 225°C.
2. Peel the sweet potato, cut it into small wedges and put them in a bowl.
3. Add olive oil, salt and pepper and toss together. Place the wedges on a baking sheet lined with baking paper. Bake the potatoes in the oven for 20 minutes or until they have a nice colour and are soft.
4. Fry the HUVUDROLL vegetable balls according to the package instructions. 
5. Meanwhile, mash the avocado, finely chop the tomato, and combine them with the other ingredients for the avocado dip.
6. Peel and remove the seeds from the pomegranate.
7. Cut the cucumber into long sticks.
8. Heat the tortillas.
9. Fill the tortillas with HUVUDROLL vegetable balls, avocado dip, cucumber sticks, pomegranate seeds and the sweet potato wedges.