By Aliza Hochsztein
Cauliflower and sweet potato tacos with zesty chickpeas
PAPRIKA CAULIFLOWER & SWEET POTATO TACOS WITH ZESTY CHICKPEAS & AVOCADO-CREMA! 💣!
Reminder that this one should be on your menu for the big game this weekend!
•
CAULIFLOWER & SWEETS:
2 tsp paprika
1 tsp onion powder
1 tsp dried oregano
1/2 tsp cumin
1/2 tsp salt
3 cups small cauliflower florets
2 medium sweet potatoes, cut into bite sized chunks
2 1/2 tbsp olive oil
•
CHICKPEAS:
1 15-oz can chickpeas, rinsed & drained
1 tbsp olive oil
Zest of 1 lime
2 tbsp chopped cilantro
2 tsp sugar
1/2 tsp salt
1/2 tsp cumin
•
CREMA:
1 ripe avocado
1/4 cup sour cream
Handful of fresh cilantro
Juice of 1 lime
1/2 tsp salt
1/4 tsp pepper
•
TACOS:
Corn tortillas
Olive oil
1 cup + shredded cheddar cheese
•
1️⃣Preheat oven to 425.
2️⃣Add the spices for the cauliflower and sweets to a small bowl and mix. Next, add the Cauli & sweets to a bowl with olive oil and spice mix. Toss to coat. Add to a lined sheet pan & roast 25-30 minutes, tossing a couple times. They should be browned. 3️⃣Add chickpeas to a bowl with the oil, sugar, spices, cilantro and lime zest. Toss to coat. Add to a lined sheet pan and roast 16-18 minutes, until browned. 4️⃣Make the crema. Add all ingredients to a food processor and process until smooth. 5️⃣When veggies are done, assemble the tacos. Heat tortillas in the microwave for 30 seconds to soften. Drizzle a sheet pan with oil, add tortillas & rub both sides w/ oil from pan. Add 2-3 tbsp cheese & a small spoonful of the veggies to each tortilla. Bake for 5 mins, then take them out, fold the tortillas & press down. Add 1-2 tbsp cheese to the tops of the tortillas, & roast for ten mins.6️⃣After ten mins, drizzle a little oil onto the sheet pan (to prevent cheese from sticking), flip tacos & roast for 5 more mins.
Remove tacos from the oven, gently open each & add a spoonful of the chickpeas & press back together.
Serve w/ crema.
•
Updated at: Wed, 07 Feb 2024 06:15:02 GMT
Nutrition balance score
Great
Glycemic Index
52
Low
Nutrition per serving
Calories2150.4 kcal (108%)
Total Fat137.9 g (197%)
Carbs182.6 g (70%)
Sugars36.7 g (41%)
Protein65.5 g (131%)
Sodium3413.6 mg (171%)
Fiber49.9 g (178%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
2 tsppaprika
1 tsponion powder
1 tspdried oregano
½ tspcumin
½ tspsalt
3 cupscauliflower florets
small
2sweet potatoes
medium, cut into bite sized chunks
2 ½ Tbspolive oil
1 x 15 ozcan chickpeas
rinsed & drained
1 Tbspolive oil
1zest of lime
2 Tbspcilantro
chopped
2 tspsugar
½ tspsalt
½ tspcumin
1avocado
ripe
¼ cupsour cream
fresh cilantro
1juice of lime
½ tspsalt
¼ tsppepper
olive oil
1 cupshredded cheddar cheese
Instructions
Step 1
2️⃣Add the spices for the cauliflower and sweets to a small bowl and mix. Next, add the Cauli & sweets to a bowl with olive oil and spice mix. Toss to coat. Add to a lined sheet pan & roast 25-30 minutes, tossing a couple times. They should be browned. 3️⃣Add chickpeas to a bowl with the oil, sugar, spices, cilantro and lime zest. Toss to coat. Add to a lined sheet pan and roast 16-18 minutes, until browned. 4️⃣Make the crema. Add all to a food processor and process until smooth. 5️⃣When veggies are done, assemble the tacos. Heat tortillas in the microwave for 30 seconds to soften. Drizzle a sheet pan with oil, add tortillas & rub both sides w/ oil from pan. Add 2-3 tbsp cheese & a small spoonful of the veggies to each tortilla. Bake for 5 mins, then take them out, fold the tortillas & press down. Add 1-2 tbsp cheese to the tops of the tortillas, & roast for ten mins.6️⃣After ten mins, drizzle a little oil onto the sheet pan (to prevent cheese from sticking), flip tacos & roast for 5 more mins.
Step 2
Remove tacos from the oven, gently open each & add a spoonful of the chickpeas & press back together.
Step 3
Serve w/ crema.
View on instagram.com
↑Support creators by visiting their site 😊
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!