Taco-Style Cauliflower Stuffed Sweet Potato
3 medium size sweet potatoes (halved)
For the Taco-Style Cauliflower
1 head of cauliflower cut into florets
One small red onion sliced
3 tsp oregano
3 tsp smoked paprika
3 tsp garlic granules
1 ½ tsp onion granules
Cayenne pepper to taste
6 tbsp coconut aminos
Toppings:
1 cup black beans
1 avocado, mashed
CIlantro-lime Sauce:
One large bunch of fresh cilantro
1 clove garlic
1/4 cup lime juice
1 pitted medjool date
1/2 cup hemp seeds
1/2 cup water (adjust to desired consistency)
OPTIONAL:
1/2 tsp salt or to your taste
For the Sweet Potatoes:
Cut the sweet potatoes in half. Place them facing down on a parchment-lined baking sheet. Bake at 400 for 20 minutes or until they a soft.
For the Cauliflower:
Combine cauliflower, red onions, seasoning, and coconut aminos. Put on a parchment-lined baking sheet. Bake at 425 F for 20 minutes, mix and bake for an additional 20 mins.
For the Sauce:
Combine all the ingredients in a high-speed blender. Blend until smooth.
Put them together:
Top the baked sweet potatoes with mashed avocado, black beans, taco-style cauliflower, and the cilantro-lime sauce. Enjoy!
#veganmeal #oilfreevegan #stuffedsweetpotato #cauliflower #nutritarian #healthyfood #veganrecipe #veganrecipes
