A vibrant brussels sprouts slaw tops off these meatless tacos that are filled with fresh sweet potato and cauliflower!
Serves: 8-10 Tacos
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Dietary Preferences
Vegetarian
Gluten-Free
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
Directions
Heat oven to 400 degrees F. Toss sweet potato with olive oil and salt; bake until tender, about 25-30 minutes.
Add cumin, coriander, onion powder, chipotle powder, a pinch of salt, 1 tablespoon lime juice and 1 tablespoon avocado oil to a small bowl. Stir to combine and drizzle over the Season & Steam Cauliflower Florets in the bag. Seal the bag and shake to distribute the seasonings. Cook in the microwave for 2 minutes. Let stand for 1 minute before opening the bag. Chop the florets into smaller pieces.
Cook the Brussels Sprouts Shred in the microwave for 1 minute. Transfer 1 cup from the bag to a bowl and toss with the remaining tablespoon of lime juice, the remaining teaspoon avocado oil, cilantro and a pinch of salt. Reserve the remaining Brussels sprouts for another use.
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.
