Recipe: Sweet Potato and Cauliflower Taco Bowl
We're making a daring dish to show how 'healthy' can also be 'tasty'. It's a Taco Bowl but with Sweet Potato, Cauliflower and Quinoa. This recipe comes from Dr. Anya Szigeti, an expert in 'functional medicine' and the author of Amazon bestseller 'You Can't Outrun Your Fork: How to Break the Cycle of Feeling Sick & Tired and Transition to a Healthier Life, Naturally'. Visit Dr. Szigeti's website here and find out more about her book here.
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Sweet Potato and Cauliflower Taco Bowl
Ingredients
- 1 head cauliflower, cut into bite-sized florets
- 1 large sweet potato, diced into ½" cubes
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp dried oregano
- ½ tsp sea salt
- 1 lime, juiced
- 1 tbsp lime juice
- 1 x 14 oz can black beans, drained and rinsed
- fresh cilantro, chopped, for garnish
- jalapeno, diced, for garnish
Directions
Preheat oven to 425° F.
Line a large baking sheet with parchment paper and set aside.
Place cauliflower florets and sweet potato in a large bowl.
Drizzle avocado oil over top and sprinkle chili powder, cumin, paprika, garlic powder, oregano, and salt.
Squeeze lime over top and stir well.
Transfer veggies to prepared baking sheet, arranging everything in a single layer, with lots of space.
Roast veggies for 25 minutes, giving baking sheet a good stir about halfway through.
Add black beans to sheet pan, seasoning with another pinch of salt, then place pan back in oven for 5 more minutes to heat black beans through.
Remove from oven and set aside.
Use a base of cooked quinoa and top with a generous scoop of roasted veggies. Drizzle Cashew Lime Crema and Avocado Mash on top (see recipe below). Sprinkle freshly chopped cilantro, diced jalapeño, and a squeeze of lime.
Cashew Lime Crema
Ingredients
- ¼ cup raw unsalted cashews
- 1 jalapeño pepper
- 1 clove garlic
- ½ tsp chili powder
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp sea salt
- ½ cup water
- 1 lime, juiced or 1 tbsp lime juice
Directions
Add cashews, jalapeno, garlic clove, water, lime juice, chili powder, paprika, cumin, and salt to high-speed blender. Blend to combine.
Transfer to bowl and set aside or store in an airtight container in refrigerator for up to 1 week.
Avocado Mash
Ingredients
- 1 medium ripe avocado
- 1 lime, juiced
- ½ tsp sea salt
Directions
Mash all together with a fork in a bowl to your desired consistency.
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