Paprika Cauliflower & Sweet Potato Tacos with Zesty Chickpea

• total time: 1 hour 10 minutes

Ingredients

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

Directions

Preheat oven to 425.

Add 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.

Add 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.

Make the crema. Add all ingredients to a food processor and process until smooth.

When 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.

After 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.