Cauliflower & Brussels Sweet Potato Tacos

A vibrant brussels sprouts slaw tops off these meatless tacos that are filled with fresh sweet potato and cauliflower! 

fork and knife iconServes: 8-10 Tacos
timer iconPrep Time: 30 MinutesCook Time: 30 Minutes

Dietary Preferences

VegetarianGluten-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

  1. Heat oven to 400 degrees F. Toss sweet potato with olive oil and salt; bake until tender, about 25-30 minutes.
  2. 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.
  3. 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.
  4. 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.