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. •

Great

% Daily Values based on a 2,000 calorie diet