Cauliflower & Brussels Sweet Potato Tacos
A vibrant brussels sprouts slaw tops off these meatless tacos that are filled with fresh sweet potato and cauliflower!
Ingredients
- 1 cup cubed sweet potato (about 1 medium)
- 1 teaspoon olive oil
- Salt, to taste
- 1 bag Ocean Mist Farms Season & Steam Cauliflower Florets
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon onion powder
- ¼ teaspoon chipotle powder
- 2 tablespoons lime juice, divided
- 1 tablespoon plus 1 teaspoon avocado oil
- 1 bag Ocean Mist Farms Season & Steam Brussels Sprouts Shreds
- 2 tablespoons chopped cilantro
- 1 cup black beans, warmed through and lightly mashed
- 8-10 taco size corn tortillas
- Lime wedges, for serving
- Heat oven to 400 degrees F. Toss sweet potato with olive oil and salt; bake until tender, about 25-30 minutes.
- Heat tortillas on a stovetop until warm and pliable. Top with black beans followed by cauliflower florets, sweet potato and Brussels slaw. Serve with lime wedges.
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