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Roasted Sweet Potato & Cauliflower Tacos

Roasted Sweet Potato & Cauliflower Tacos

 

@eatzubi Roasted Cauliflower and Sweet Potato Tacos #fyp #vegan #dinner #yum ♬ Roxanne - Instrumental - Califa Azul

 

Ingredients

  • 1 small head Cauliflower, cut into bite sized florets
  • 1 large Sweet potato, diced into ½ inch cubes
  • 1 tbsp Avocado oil
  • 1 tsp Chili Powder
  • 1 tsp ground Cumin
  • 1 tsp Paprika
  • ½ tsp Garlic powder
  • ½ tsp dried Oregano
  • ½ tsp Salt
  • 1 lime, juiced
  • 1 14 oz can Black beans, drained & rinsed
  • Corn tortillas
  • 1 Jar Zubi’s crema

For mashed avocado

  • 1 medium avocado
  • 1 lime, juiced
  • ½ tsp Salt

Instructions

  1. Preheat the oven to 425 degrees. Line one large baking sheet with parchment paper, set aside.
  2. Prep the veggies: Place the cauliflower florets and diced sweet potatoes in a large bowl. Drizzle oil over top, then season with the chili powder, cumin, paprika, garlic powder, oregano and salt. Squeeze the lime juice over top. Toss to combine. Transfer the veggies to the prepared baking dish, arranging everything in a uniform layer, with lots of breathing room.
  3. Roast the veggies for 25 minutes, giving the baking sheet a good shake about halfway through. Add the black beans to the sheet, then place back in the oven for 5 additional minutes. Remove from the oven and set aside.
  4. Mash the avocado, I started by dicing it then adding to a bowl. Then squeeze lime juice on top and add salt. Use a fork to mash to desired consistency.
  5. Assemble the tacos, start with corn tortilla, then apply mashed avocado on top. Top with a generous amount of the roasted veggies. Then drizzle with crema! Then enjoy!

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