Ingredients
1 cauliflower head chopped up into small florets
3 sweet potatoes diced in 1/2 inch chunks
1/4 cup of olive oil
1/4 teaspoon dried oregano
1/4 teaspoon cumin
1/4 teaspoon of salt
Dash of black pepper
Cheyenne pepper to taste
16 Corn Tortillas
vegan cashew chipotle sauce (topping)
1 Avocado (topping)
Pickled red (topping)
1 cup of shredded cabbage (topping)
Process
Preheat oven to 425 degrees / not necessary if using an air fryer
Place cauliflower, sweet potatoes, olive oil, oregano, cumin, salt, black pepper, and Cheyenne pepper in a large bowl.
Mix ingredients until the vegetables are coated thoroughly with the oil and spices.
Bake until sweet potatoes are soft: use a few cookie sheet to spread out the vegetables in oven 30-35 minutes / in air fryer for 30 minutes. Toss them / Stir them every 10-15 minutes.
Grill tortillas on high for a couple minutes on each side, until they get a little color.
Assemble your tacos to your liking!
Serves 4; Start making the sauce the night before
Tips
Space out the vegetables on several cookie sheets, making sure not to over crowed them. If they are too crowed, they steam instead of roast, becoming mushy.
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