Cauliflower Sweet Potato Tacos

Name: Cauliflower Sweet Potato Tacos
Prep time: 10 min
Cook time: 30 min
Yield: 3 servings
Cuisine: Vegan
Ingredients: 1.5 to 2 cups cauliflower florets; 1 medium sweet potato (cubed); 1 to 1.5 cups cooked chickpeas (or use 1 cup other vegetables as bell peppers, broccolini, or zucchini); 1/2 cup thick slices of onion (or use bell pepper or both); 1 green chili (thinly sliced, optional); 2 tablespoons lemon juice; 2 inch knob of ginger; 6 cloves of garlic; 1/2 to 1 hot green chili (or use 2 tablespoons finely chopped green bell pepper); 3/4 teaspoon salt; 1 teaspoon paprika (sweet, smoky, or a mix of both); 3/4 to 1 teaspoon garam masala (or curry powder); 1 teaspoon coriander powder; 2 teaspoon nutritional yeast (optional); 1.5 tablespoons cornstarch (or arrowroot); 3 tablespoons water; 1 tablespoon oil; 1/3 cup shredded coconut (dried or fresh); 1/2 cup hot water; 1/2 green chili; 2 tablespoons cilantro; 1/2 inch ginger; 1/4 to 1/3 teaspoon salt; 1/4 teaspoon sugar (or maple syrup); 1/4 teaspoon mustard seeds (or ground mustard); pinch of cayenne; pinch of garlic powder; dash of lemon juice; 6 small tortillas (use gluten-free, if needed); crunchy veggies (and/or lettuce, for topping)

Prep 10m

Cook 30m

3 servings

hard

Ingredients

1.5 to 2 cups cauliflower florets
1 medium sweet potato (cubed)
1 to 1.5 cups cooked chickpeas (or use 1 cup other vegetables as bell peppers, broccolini, or zucchini)
1/2 cup thick slices of onion (or use bell pepper or both)
1 green chili (thinly sliced, optional)
2 tablespoons lemon juice
2 inch knob of ginger
6 cloves of garlic
1/2 to 1 hot green chili (or use 2 tablespoons finely chopped green bell pepper)
3/4 teaspoon salt
1 teaspoon paprika (sweet, smoky, or a mix of both)
3/4 to 1 teaspoon garam masala (or curry powder)
1 teaspoon coriander powder
2 teaspoon nutritional yeast (optional)
1.5 tablespoons cornstarch (or arrowroot)
3 tablespoons water
1 tablespoon oil
1/3 cup shredded coconut (dried or fresh)
1/2 cup hot water
1/2 green chili
2 tablespoons cilantro
1/2 inch ginger
1/4 to 1/3 teaspoon salt
1/4 teaspoon sugar (or maple syrup)
1/4 teaspoon mustard seeds (or ground mustard)
pinch of cayenne
pinch of garlic powder
dash of lemon juice
6 small tortillas (use gluten-free, if needed)
crunchy veggies (and/or lettuce, for topping)

Instructions

**Make the Tikka Masala Veggies** 1. Chop the vegetables and add to a bowl along with chickpeas. Preheat the oven to 425° F. (218° C). 2. Blend the marinade ingredients in a small blender. Alternatively, mince the ginger garlic, chile etc and mix in a bowl with other ingredients. If the marinade is too thin, add a teaspoon or so extra starch. 3. Add the marinade to the veggie bowl and toss to combine well. Let the mixture sit for 5 to 10 minutes. Spread the vegetables and chickpeas on a large parchment lined baking sheet. Drizzle any remaining marinade over the veggies lightly. Bake for 25 to 30 mins. **Meanwhile, make the chutney.** 4. Blend the chutney ingredients for half a minute, then let the mixture sit for 5 mins for the coconut to rehydrate. Blend again for a minute. Add more water if needed and blend again until half the coconut is smooth (1-2 minutes). Taste and adjust salt, flavor and blend for a few pulses. **Assemble the cauliflower sweet potato tacos.** 5. Pile the veggies into warm tortillas. Add some crunchy veggies or lettuce. Add a generous drizzle of the coconut chutney, and serve.

high-protein