Recipe

Ingredients:

1 head of cauliflower, chopped into 1/2 inch pieces

2 sweet potatoes or white/red/golden potatoes, chopped into 1/2 inch cubes

1 onion, diced

4 tsp. taco seasoning (or more if desired)

1/2 tsp. Himalayan salt

1 lime juiced

t Tbsp. olive oil (omit for oil-free version)

shells (options: corn, jicama wraps, potato tortillas, red cabbage leaves)

Directions:

  1. Preheat oven to 425 degrees Fahrenheit. (Alternatively, you can also air-fry or cook stove top until veggies are browning.)
  2. In a large bowl, add cauliflower, potatoes, olive oil, taco seasoning and lime juice. Toss well.
  3. Line a baking sheet with parchment paper. Spread veggie mixture evenly onto the baking sheet.
  4. Roast the veggie mixture for 20 minutes, then stir in onions on the sheet and roast 5 or more minutes until onions are clear and the veggies are browning.
  5. When veggie mixture is browning on the edges and thoroughly cooked, remove pan from the oven.
  6. Fill taco shells of your choice with the veggie mixture and top with creamy Spicy Cashew Queso.
  7. Add salsa, guacamole, and/or pico de gallo as desired to your tacos. Garnish with cilantro and lime. Enjoy!