Tandoori sweet potatoes with jocoque sauce, corn, lime, and cabbage slaw, and a side of saffron lime rice & chickpeas.

Fun Facts: Tandoors, the type of oven traditionally used to cook Tandoori foods, are about 5,000 years old from the Harappan civilizations in ancient India. Guru Nanak Dev, the founder of the Sikh religion, encouraged the use of Tandoors to help promote equality amongst the castes of India. He urged communities to build a common oven and cook together. Despite this, Tandoori cooking was not common in Delhi until 1947 – when Punjabi refugees brought the oven to Delhi, and it became a staple of the cuisine there. This dish, complete with traditional Tandoori spices, comes jam packed with fiber, vitamin A, B, C, E, & K, zinc, magnesium, calcium, and more!

Reheating Instructions: Warm the filling over medium high heat for 1 minute. Toast the tortillas and fill.