Kumara and ‘chorizo’ tacos

Ingredients

• 2 small kumara (orange sweet potato) (500g), unpeeled
• 1/2 cup (125ml) olive oil
• 6 green onions (scallions), chopped coarsely
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 cups coarsely chopped fresh coriander roots and stems
• 2 fresh jalapeño chillies, chopped coarsely
• 1 1/2 finely grated lime rind
• 2 tablespoons lime juice
• 1/3 cup (80ml) water
• 500 grams bottled sun-dried tomatoes in oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/4 cup (40g) roasted whole blanched almonds
• 1/4 cup (25g) roasted walnuts
• 12 17cm white corn tortillas, warmed
• 40 grams baby rocket (arugula) leaves