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Recipe Card
Spice Blend
ingredients
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon kosher salt
Vegetables
ingredients
- 3 cups small cauliflower florets
- 2 medium medium sweet potatoes, peeled and cut into small chunks
- 2 1/2 tablespoons olive oil
Chickpeas
ingredients
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- Zest of 1 lime
- 2 tablespoons chopped cilantro
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
Avocado Crema
ingredients
- 1 ripe avocado
- 1/4 cup sour cream
- Handful of fresh cilantro
- Juice of 1 lime
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
Tacos
ingredients
- Corn tortillas
- Olive oil
- 1 cup (or more) shredded cheese
Method
Step 1
In a small bowl, combine paprika, onion powder, dried oregano, cumin, and salt. Mix well and set aside.
Step 2
Preheat the oven to 425°F.
Step 3
In a large mixing bowl, toss the cauliflower florets and sweet potato chunks with olive oil. Sprinkle the spice blend over the vegetables and toss until evenly coated.
Step 4
Spread the spiced vegetables on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes or until the vegetables are tender and slightly caramelized.
Step 5
In a separate bowl, mix the rinsed and drained chickpeas with olive oil, lime zest, chopped cilantro, sugar, salt, and cumin. Set aside.
Step 6
In a blender or food processor, combine ripe avocado, sour cream, cilantro, lime juice, salt, and pepper. Blend until smooth and creamy. Adjust salt and lime juice to taste. Set aside.
Step 7
Warm the corn tortillas on a skillet with a bit of olive oil until slightly browned and pliable.
Step 8
Place a spoonful of the roasted vegetable mixture on each tortilla. Add a spoonful of the seasoned chickpeas. Drizzle with avocado crema. Top with shredded cheese.
Step 9
Serve the cauliflower and sweet potato tacos immediately, garnished with additional cilantro or lime wedges if desired.