Buffalo Cauliflower and Sweet Potato Tacos
Ingredients
- 3 sweet potatoes cubed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- sprinkle of salt
- 1/4 teaspoon cumin
- 1 head of cauliflower cut into bite sized pieces
- 2 tablespoons olive oil
- 2 tablespoons nutritional yeast
- 1/3 cup hot sauce
- 1/4 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/2 teaspoon garlic
- sprinkle of salt
- cassava flour tortillas
- avocado
- spinach
Preparation
Cube the sweet potatoes and add to a bowl.
Coat the sweet potatoes with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1/2 teaspoon chili powder, 1/2 teaspoon smoked paprika, a sprinkle of salt, and 1/4 teaspoon cumin.
Mix the sweet potato mixture together and bake at 425F for 30 minutes.
Cut the cauliflower into bite-sized pieces and add 2 tablespoons olive oil.
Bake the cauliflower at 425F for 25 minutes on the same pan as the sweet potatoes.
After baking, add the cauliflower to a bowl and coat with 2 tablespoons nutritional yeast, 1/3 cup hot sauce, 1/4 teaspoon chili powder, 1/4 teaspoon paprika, 1/2 teaspoon garlic, and a sprinkle of salt.
Broil the coated cauliflower for 2-3 minutes.
Cook cassava flour tortillas in olive oil until crispy.
Saute the spinach.
Serve the tacos with the spicy sweet potatoes, buffalo cauliflower, crispy tortillas, avocado, and sauteed spinach.
Enjoy the easy and delicious plant-based meal.
