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Ethiopian sweet potato fonio tacos
Ethiopian sweet potato fonio tacos

In our previous posts on vegan recipes, we have learnt how to make basic fonio and Tumeric coconut fonio.

Today, we are learning another recipe, Ethiopian Sweet potato fonio.

For all the sweet potato lovers out there, try whipping up OTI Gluten-Free White Fonio Flour in this Ethiopian-inspired recipe. The sweet potato Fonio tacos feature chickpeas and a dairy-free mint yogurt sauce.

Now let’s dive into the recipe.

Yield: About 6 tacos

  • 1 small sweet potato (about 2 cups diced)

  • 1 15-ounce (425g) can chickpeas, drained and rinsed

  • 1 tbsp. (15ml) maple syrup

  • 1 tbsp. (15ml) olive oil

  • 1 tsp natural spice blend

  • 1 tbsp. (15ml) coconut oil

  • 1 leek, minced

  • 1/2 cup OTI Gluten-Free Fonio Flour

  • 2 cups (470ml) water

  • 3 tbsp. tomato paste

  • 6 taco shells (or small tortillas)


  • 1/3 cup (100g) non-dairy unsweetened yogurt

  • 1 tbsp. (15ml) lemon juice

  • 1/4 tsp salt

  • 3–4 fresh mint leaves, finely minced


Gluten-Free Fonio Ethiopian Tacos
Gluten-Free Fonio Ethiopian Tacos
  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.

  • In a large mixing bowl, toss the chopped sweet potato and chickpeas with the maple syrup, olive oil, and the natural blended spice. Transfer to the prepared baking sheet and spread into an even layer. Bake for 25-30 minutes, or until the sweet potatoes are soft.

  • Meanwhile, heat a tablespoon of coconut oil in a medium-size saucepan over medium heat. Once hot, add the minced leek and sautée for 3-5 min, or until softer.

  • Add the OTI Gluten-Free Fonio Flour, water, tomato paste, and natural blended spice. Bring to a boil, then lower the heat to low-medium and cook for 7-8 min. Remove from heat and let it sit 3-5 min, the Fonio will absorb the remaining water.

  • Warm the taco tortillas in a skillet. Fill each tortilla with about 1/3 cup of Fonio and top with the sweet potato and chickpeas. Top with chopped red onions, a sprinkle of natural blended spice, and drizzle with the mint yogurt sauce.

  • Serve immediately, or place the tacos in a large baking dish and bake for 15 min in a 350°F preheated oven. If you bake the tacos, drizzle with the mint yogurt sauce just before serving.


  • Combine all the ingredients in a small bowl.

  • Taste and adjust seasonings if needed.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Purchase your Natural Organic Gluten-free Fonio Flour from our distributors; Back To Eden Foods and KAB.


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