Roasted Sweet Potato + Cauliflower Taco Bowls


We made these taco bowls last week and they were so good. I was skeptical about the chipotle lime cashew crema but it really tied the dish together and the leftovers were easy to reheat when we needed a quick dinner before heading to an event. I think guacamole or fresh avocado is a must for this dish to add another layer of flavor but Greek yogurt or sour cream would be good too if you're not keeping this vegan. 


Adapted from Plays Well with Butter

Ingredients:
-1 small head cauliflower, cut into bite-sized florets
-1 large sweet potato, diced into 1/2-inch cubes
-1 tablespoon olive oil
-1 teaspoon chili powder
-1 teaspoon ground cumin
-1 teaspoon smoked paprika
-1/2 teaspoon garlic powder
-1/2 teaspoon dried oregano
-1/2 teaspoon salt
-1 lime, juiced
-1 14-ounce can black beans, drained & rinsed
-Guacamole (we used Trader Joe's Guacamole with Greek Yogurt)
-Tortilla chips of choice, optional

chipotle lime cashew crema
-1/4 cup roasted unsalted cashews
-1 chipotle pepper 
-1 clove garlic
-1/2 teaspoon chili powder
-1/2 teaspoon smoked paprika
-1/2 teaspoon ground cumin
-1/4 teaspoon salt
-1/2 cup water
-1 lime, juiced

Preheat the oven to 425 and toss the cauliflower florets + sweet potato in a large bowl with olive oil. Season with the chili powder, cumin, paprika, garlic powder, oregano and salt. Drizzle with lime juice and toss again to combine. Spread the veggies out in a single layer on a baking sheet lined with foil.

Roast the veggies for 25 minutes. Add the black beans to the baking sheet and season with salt. Cook for another 5 minutes.

Make the chipotle lime cashew crema while the veggies are roasting by combining all of the ingredients in a blender and pureeing until smooth.

Serve the roasted veggies topped with the crema.


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