Paprika Cauliflower & Sweet Potato Tacos w/Zesty Chickpeas & Avocado-Crema

WHATCHA’ NEED!

Ingredients for Cauliflower & Sweet Potatoes:

2 tsp paprika

1 tsp onion powder

1 tsp dried oregano

1/2 tsp cumin

1/2 tsp salt

3 cups small cauliflower florets

2 medium sweet potatoes, cut into bite size chunks

2 1/2 tbsp olive oil

Ingredients for Chickpeas:

1 15oz can chickpeas, rinse and drain

1 tbsp olie oil

zest of 1 lime

2 tbsp chopped cilantro

2 tsp sugar

1/2 tsp salt

1/2 tsp cumin

Ingredients for Crema;

1 ripe avocado

1/2 cup sour cream (vegan)

handful fresh cilantro

juice 1 lime

1/2 tsp salt

1/4 tsp pepper

Tacos:

Corn tortillas

olive oil

1 cup shredded cheddar cheese (vegan)

Instructions:

1.  Preheat oven to 425
2. Add spices for the cauliflower and sweets to a small bowl and mix.  Add them to a bowl with olive oil and spice mix, toss to coat.  Add to a lined baking sheet pan and roast 25-30 mins., tossing a couple of times, until browned.
3. Add chickpeas to a bowl with the oil, sugar, spices, cilantro and lime zest  toss to coat.  Add to a lined sheet pan and roast 16-18 minutes, until browned.
4. Make the crema.  Add all ingredients to a food processor and process until smooth.
5. When Veggies are done, assemble tacos!!  Heat tortillas in microwave to 30 seconds to soften.  Drizzle a sheet pan with oil, add tortillas and rub both sides w/oil from pan.  Add 2-3 tbsp cheese and a small spoonful of veggies to each tortilla.  Bake for 5 mins.  take them out, fold the tortillas and press down.  Add 1-2 tbsp of cheese to the tops of the tortillas and roast for 10 mins.
6. After 10 mins, drizzle a little oil onto the sheet pan (to prevent cheese from sticking), flip tacos and roast for 5 more mins.
7. Remove tacos from the oven, gently open each and add a spoonful of the chickpeas and press back together.
8. Serve with crema!!  ENJOY!