Sweet Potato Cauliflower Tacos

Cauliflower is an awesome veggie. It's high in fibre, vitamin C, K and B6, full of magnesium, manganese, folate and choline. Choline is essential for brain development and the production of neurotransmitters that are necessary for a healthy nervous system. Studies on choline have shown that not eating enough has a correlation to higher risk of liver and heart disease as well as neurological disorders like dementia and Alzheimer's. Cauliflower is also super rich in sulforaphane, some studies show that this antioxidant can play a powerful roll in inhibiting cancer growth and development. As you can see cauliflower hosts some amazing nutritional benefits! It is very easy to use since it takes on the flavour of whatever you spice it with. So let's ditch the idea of eating plain cut up cauliflower and let's create some tasty dishes with it! One way is using it as the main ingredient in tacos! Yum! This taco also has sweet potatoes, a great source of beta carotene, as well as black beans, which are loaded with protein, fibre, vitamins and minerals. Here's how to make sweet potato. cauliflower tacos with a creamy, spicy chili sauce!

Makes 4-6 tacos depending on how you load them up! ;)

Main taco ingredients: Whole grain taco wraps

1/2 a head of cauliflower 3 tbsp of chili powder

2 tsp paprika 1 tbsp turmeric 2 tbsp avocado oil 1 tsp crushed red pepper flakes 1/2 a sweet potato 1/4 cup pumpkin seeds 1 can black beans S+P

Chili sauce ingredients:

1 cup plant based milk (oat, cashew, almond) 1/4 cup pickled jalapenos (without the liquid) 2 tsp chili powder

1 tbsp maple syrup 1 tbsp chickpea flour 1/2 a fresh lime

1 tsp garlic powder S+P


Set oven to 350° and line a baking sheet with tin foil or a re-usable silicone sheet.

Cut cauliflower into little florets and cut peeled sweet potato into cubes. Place cauliflower in a bowl, add 2 tbsp of chili powder, turmeric, s+p, 1 tbsp avocado oil, red pepper flakes and paprika. Mix it all up so that the cauliflower is covered. Place the cauliflower and sweet potato on your baking sheet and put the rest of your oil on the sweet potatoes and combine.

Place your veggies in the over for 45 minutes. In a sauce plan, place your rinsed can of black beans in a pot with 1 cup of water. Add in 1 tbs of chili powder and simmer on medium until the water is pretty much gone (10-15 minutes). Place all of your sauce ingredients in a blender except for the chickpea flour. Blend until all of the jalapenos are combined (it's okay if it looks watery, it should!). place your blended ingredients in a saucepan over medium heat. Once slightly boiling, add in your chickpea flour and stir really fast to combine. Once it starts to thicken, remove from heat. (Pretty neat eh!)

Once your veggies and beans are cooked, it's time to assemble! Place your wraps on a plate and layer the ingredients.

Beans, sweet potato, cauliflower, sauce.

Garnish with pickled jalapenos if you like it hot, and pumpkin seeds.

Voila, a delicious savory taco, made with plant based ingredients, full of protein, fibre and healthy fat! Enjoy!

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Emily Manuel, B.A, RHN, CYT

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