WFPB Sweet Potato & Cauliflower Tacos

19 40 167
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 12
WFPB Sweet Potato & Cauliflower Tacos
Health Highlights

Ingredients


1 avocado(s) Avocado
2 can (15oz) Black beans, canned (no sodium added)
1 bag (16 oz) Broccoli slaw
4 cup Cauliflower (Chopped into bite sized peices)
1 bunch Cilantro (coriander) (for garnish (fresh))
12 small tortilla(s) Tortilla, corn (the small 6" rounds)
3 clove(s) Garlic
1 medium pepper(s) Jalapeno pepper
3 fruit Lime
2 medium potato Sweet potato (purple)
1 tbsp Sriracha
1/2 block (12oz) Tofu, regular, extra firm
1/4 cup Vegetable stock/broth, low sodium (or as needed)
1/2 cup Water, filtered (or as needed)
2 1/2 tsp Cumin
2 1/2 tsp Chili powder
1 tsp Oregano, dried
1 tsp Onion powder
2 1/2 tsp Paprika, smoked

Instructions


  • Preheat oven to 425 degrees F. Cover baking sheet(s) with parchment paper.
  • Cut the sweet potatoes and cauliflower into small bite sized pieces. Place them in a large bowl and cover evenly with the vegetable broth.
  • Mix the following together:
    2 tsp. smoked chili powder
    2 tsp. cumin
    1 tsp. onion powder
    1 tsp. oregano
    2 tsp. smoked paprika
    Sprinkle over the sweet potato & cauliflower mix and use hands to toss so its evenly covered.  drizzle with a squeezed lime.
  • Spread the sweet potato and cauliflower onto the baking sheet(s) and place in oven for 30 minutes, turning once half way through.
  • Add the black beans to the baking sheets and cook for an additional 5 minutes.
  • Make the sauce by putting the tofu, jalapeño pepper, Sriracha, garlic 1/2 cup water, 1 juice from lime and 1/2 tsp of smoked chili powder, 1/2 tsp. smoked paprika, 1/2 tsp. cumin into a high powered blender and blend until smooth. Add water as needed for desired consistency.
  • Place avocado in a bowl with juice from 1 lime and mix with fork until a smooth guacamole like consistency.
  • Grill the tacos over an open flame, just long enough to make them pliable a little charred, but not burnt or dried out. Can also be done over an open flame on a stove.
  • Assemble the tacos by placing a small amount of avocado on the taco shell, fill with the sweet potato, cauliflower, black bean mix, top with broccoli slaw. Drizzle with the sauce and garnish with cilantro.

Nutrition Facts

Per Portion

Calories 167
Calories from fat 38
Calories from saturated fat 5.8
Total Fat 4.2 g
Saturated Fat 0.6 g
Trans Fat 0
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 2.3 g
Cholesterol 0
Sodium 353 mg
Potassium 619 mg
Total Carbohydrate 28.8 g
Dietary Fiber 9.7 g
Sugars 2.8 g
Protein 8.4 g

Dietary servings

Per Portion


Fruit 0.3
Grain 0.4
Meat Alternative 0.5
Vegetables 2.1

Energy sources


Pygal57%465.4250405648663215.0655163026258423%299.1305769697251229.0616928344796320%328.3486242929759124.0620137897061657%23%20%CarbohydratesFatProtein

Meal Type(s)

Lunch
Main
Snack




?
Help