Emma’s Cauliflower Sweet Potato Tacos
Ingredients for filling:
1 small head cauliflower, cut into florets (about 2-3 cups cauliflower)
1 medium sweet potato
3 tablespoons olive oil
1 tablespoon ground cumin
2 teaspoons chili powder
2 teaspoons paprika, smoked or sweet
1 teaspoon sea salt
Ingredients for easy guac:
~1/4 small red onion, diced small (about 2 tablespoons max)
2 cherry tomatoes
1 teaspoons garlic powder
1/4 teapoon salt
Ingredients for assembly:
½ cup red pepper hummus
6 small cornmeal tacos
¼ cup diced cilantro, optional
Preheat oven to 400° F. Wash the sweet potato and cut it into small cubes. Place in a bowl and toss with half the olive oil, cumin, chili powder, paprika and salt. Then spread out evenly on a baking tray lined with parchment paper or a silicone mat and put in oven. Set a timer for 15 minutes.
While the sweet potato cooks, wash and cut cauliflower into florets. Place in a bowl and toss with the rest of the olive oil, cumin, chili powder, paprika and salt. Then spread out evenly on another baking tray lined with parchment paper or a silicone mat.
After the sweet potatoes have been in the oven for about 15 minutes, place the cauliflower in the oven as well. Set a timer for 20 minutes.
Dice the 1/4 onion into small pieces. Cut the cherry tomatoes lengthwise and then in half twice so that they are in small pieces. Cut and scoop out the avocado and in a small bowl loosely mash the avocado with a fork so that there are still some chunks. Add lime juice and spices. Mix in a sprinkling of onion no greater than 2 Tbsp total as well as the tomatoes and stir to combine.
Once the veggies are done, assemble tacos by spreading each with a tablespoon or so of hummus, adding in roasted cauliflower and sweet potato, as much guac as desired, then sprinkling with cilantro!
Emma Smith is the face behind the vegan food account on Instagram, @the_shelf_life. Smith is a student at Cornell University studying a mix of Environmental and Sustainability Sciences, Communications, and Nutritional Sciences in the class of 2022 . She is passionate about the environment, sustainability, ethics and justice, and plant-based cooking.