Start by heating up your oven at 200°c, chopping your chosen vegetables thinly and placing them on an oven tray. I like to slather them in olive oil, salt pepper and even throw in a little smoked paprika. Let them cook for 30 minutes, or until slightly golden and tender. 

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To make the tortillas, blend very well your boiled sweet potatoes, and mixing them with the flour, adding it little by little. Work the dough with your hands until it is dry enough to form a ball. Divide the dough into 5 equal parts and flatten them with your hands or using a rolling pin, on a lightly floured surface. 

Then on a pan at medium heat, simply throw one tortilla at the time, without any oil needed. Once they are golden on both sides, place the tortilla in a tea towel on a plate to keep it warm. Simply wipe the pan so that the remaining flour doesn't burn and throw in the next tortilla.

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While your tortillas are cooking, blend together all the ingredients for the goddess cream and blend them at high speed, scraping the sides often, until you reach a smooth green cream. Taste and add more salt, pepper or lemon juice to your taste.

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All that is left to do is assemble your meal, by slathering each tortilla with a good amount of goddess cream and some roasted vegetables on top. I like to add little pieces of green chilies and coriander to garnish, and a good squeeze of lemon juice or lime. 

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