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roasted sweet potato + cauliflower tacos Recipe

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This recipe for roasted sweet potato + cauliflower tacos, by , is from Kaylen's Vegan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kaylen Rice

Category:
Category:

Ingredients:  
Ingredients:  
1 small head cauliflower, cut into bite-sized florets
1 large sweet potato, diced into -inch cubes
1 tablespoon olive oil
1 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
teaspoon garlic powder
teaspoon dried oregano
teaspoon Kosher salt
1 lime, juiced
1 14-ounce can black beans, drained & rinsed


chipotle lime cashew crema:
cup roasted unsalted cashews
1 chipotle pepper (from a can, in adobo sauce) OR 2 teaspoons adobo sauce (from a can of chipotle peppers in adobo sauce)
1 clove garlic
teaspoon chili powder
teaspoon smoked paprika
teaspoon ground cumin
teaspoon Kosher salt
cup water
1 lime, juiced

mashed avocado:
1 medium avocado
1 lime, juiced
teaspoon Kosher salt

for taco assembly:
charred corn tortillas
chopped cilantro
lime wedges

Directions:
Directions:
1. Preheat the oven to 425 degrees F. Line 1 large baking sheet with parchment paper or aluminum foil for easy clean up and set aside.

2. Prep the veggies: Place the cauliflower florets and diced sweet potato in a large bowl. Drizzle the olive 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 sheets a good shake about halfway through. Add the black beans to the sheet pan, seasoning with another pinch of salt, then place the pan back in the oven for 5 more minutes to heat the black beans through. Remove from the oven and set aside.

4. Prep taco assembly: Meanwhile, as the veggies roast, prep the rest of your taco fixins:

5. Prep the chipotle lime cashew crema: Add all listed ingredients in a high-speed blender. Blend to combine. Transfer to a bowl and set aside or store in an airtight container in the refrigerator for up to 1 week. Enjoy!

6. Mash the avocado: Add all listed ingredients in a bowl. Use a fork to mash to your desired consistency. Set aside.

7. Char some tortillas: We like tortillas with a little char in our house! See Recipe Notes for a run-down on how we do it.

8. Assemble the roasted veggie tacos: Smear some mashed avocado on each tortilla. Top with a generous scoop of roasted veggies. Drizzle some chipotle lime cashew crema over top. Finish with some freshly chopped cilantro. Enjoy!

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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