Paprika Cauliflower & Sweet Potato Tacos
Serves 420 mins prep30 mins cook
Delicious and vibrant tacos made with roasted paprika cauliflower and sweet potatoes, topped with zesty chickpeas and a creamy avocado sauce. Perfect for game day or any occasion, these tacos are packed with flavor and can be made gluten-free.
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What you need
Instructions
1: Preheat oven to 425°F. 2: Mix the spices for the cauliflower and sweet potatoes in a small bowl. 3: Combine cauliflower and sweet potatoes with olive oil and spice mix in a bowl; toss to coat. 4: Spread on a lined sheet pan and roast for 25-30 minutes, tossing a couple of times until browned. 5: In another bowl, mix chickpeas with olive oil, sugar, spices, cilantro, and lime zest; toss to coat. 6: Roast chickpeas on a lined sheet pan for 16-18 minutes until browned. 7: For the crema, add all ingredients to a food processor and process until smooth. 8: Heat tortillas in the microwave for 30 seconds to soften. 9: Drizzle a sheet pan with oil, add tortillas, and rub both sides with oil. 10: Add 2-3 tablespoons of cheese and a small spoonful of veggies to each tortilla, then bake for 5 minutes. 11: Remove from oven, fold tortillas, and press down. 12: Add 1-2 tablespoons of cheese on top and roast for another 10 minutes. 13: After 10 minutes, drizzle oil on the sheet pan, flip tacos, and roast for 5 more minutes. 14: Gently open each taco, add a spoonful of chickpeas, and press back together. Serve with crema.View original recipe