| Prep: 15 mins | Cook: 25 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 9g | 1.5g | 50g |
| sugars | fibre | protein | salt |
| 4g | 11g | 8g | 0.4g |
Why I Love American Cauliflower and Sweet Potato Tacos
I’m always looking for new ways to put a fresh twist on my favorite meals. When I came across the idea of Cauliflower and Sweet Potato Tacos, it was love at first sight. This whole American recipe invites a unique flair to the traditional taco norms and adds an enticing health kick.
Food that Fuels Adventure
As someone who has spent much of his life in the Rocky Mountains, I understand the importance of fueling my body with wholesome, tasty food. These Cauliflower and Sweet Potato Tacos are hearty yet healthy, and they transport me to those cozy nights by the campfire with my partner, Gordon. The robust combination of sweet potato and cauliflower creates a satisfying texture, while the blend of spices like cumin, paprika, and chili powder produces a wonderful warmth in every bite.
Homage to Culinary Inspirations
A nod to the great Jamie Oliver, his inventive and plant-forward dishes have always inspired me to think outside the culinary box.
These tacos share similar vibes with a traditional Veggie Bean Burrito, and they’d pair fabulously with a side of Mexican Coleslaw. There’s room for creativity too. Add a slather of salsa, a squeeze of lime, or some creamy avocado slices to personalize each taco to your preferred palate.
So, those are some reasons I love this recipe of Cauliflower and Sweet Potato Tacos. It’s a dish that’s brimming with vibrant flavors and is equally satisfying, making it an excellent choice whether you’re fueling for an outdoor adventure or a casual dinner at home.
What You’ll Need
- 1 large sweet potato, peeled and cut into small cubes
- 1 head cauliflower, chopped into small florets
- 3 tablespoons olive oil
- 1 teaspoon cumin
- Half teaspoon paprika
- Half teaspoon chili powder
- Salt and pepper to taste
- 12 small corn tortillas
- 1 cup black beans, drained and rinsed
- 1 cup sweet corn kernels
- 1 small red onion, finely diced
- 1 cup fresh cilantro leaves, chopped
- 1 ripe avocado, peeled and sliced
- 1 lime, cut into wedges
- 1/2 cup sour cream
- 1/2 cup salsa of your choice
Method
Step One
Preheat your oven to 400 degrees F (200 degrees C). Toss the sweet potato cubes and cauliflower florets with the olive oil, cumin, paprika, and chili powder. Season with salt and pepper.
Step Two
Spread out the vegetables on a baking sheet in a single layer. Bake for about 25-30 minutes, or until they are tender and slightly browned.
Step Three
While the vegetables are roasting, prepare the remaining ingredients. Rinse and drain the black beans, thaw the corn kernels if they are frozen, dice the onion, chop the cilantro and slice the avocado.
Step Four
Once the vegetables are done roasting, warm the tortillas by wrapping them in a damp paper towel and microwaving them for a few seconds or by heating them in a dry skillet over medium heat.
Step Five
Assemble the tacos by filling each tortilla with the roasted vegetables, black beans, corn kernels, diced onion, chopped cilantro and avocado slices.
Step Six
Serve the tacos with lime wedges, sour cream, and salsa on the side. Each person can add these toppings as they like. Enjoy your homemade Cauliflower and Sweet Potato Tacos!
