Cauliflower & Sweet Potato Fajitas

This easy weeknight meal brings a fun flavor explosion. You’ll love getting in those extra servings of veggies and legumes to round out your day. These fajitas have a lot of different textures - crunchy, creamy, cool, and smoky and I promise you won’t notice it’s missing the meat. Not only is this dish pleasing to the eye, but it’s also good for your eyes, too! Sweet potatoes provide beta-carotene, a nutrient that is great for eye health.

Servings: 4
Makes 12 fajitas, 3 tacos per person.

This recipe is:

• Vegan

• Vegetarian (optional)

• Gluten-Free

• Nut-Free

• Dairy-Free (optional)

• No Added Sugar

• Kid-Friendly

• 30 Minutes or Less

Ingredients

1 medium-sized head of cauliflower
2 – 2½ cups peeled, cubed sweet potato (about 1 large or 2 small)
1 Tbsp. taco seasoning (make it: 1 1/2 tsp. cumin, 1 tsp. chili powder, 1/4 tsp. garlic powder, dash cayenne pepper, dash turmeric, 1/4 tsp. salt)
1 poblano pepper
1 bell pepper
1/2 red onion
1 can of pinto beans
1/3 cup of broth or water
12 corn tortillas (or Siete Foods almond flour tortillas)
1 cup of your favorite salsa
1 bunch cilantro
2 limes
Primal Kitchen Avocado Oil (or other cooking oil of choice)
Optional garnishes: cotija cheese, sour cream (adding these no longer makes the dish vegan or dairy-free); avocado; sliced jalapeno

Instructions

1. Preheat the oven to 400 degrees.

2. Rinse the fresh produce (cauliflower, sweet potato, peppers).

3. Slice the lime into wedges. Roughly chop the cauliflower into 1/2-inch florets. Peel and cut sweet potato into 1/2-inch cubes. Roughly chop the bell pepper, poblano, and red onion into small pieces.

4. Add sweet potato cubes to a non-stick or lined baking sheet. Pour 1-2 tbsp. of oil and 1/2 of spice mixture over sweet potatoes and toss to coat. Place in the preheated oven for 25-30 minutes.

5. Meanwhile, place a large nonstick pan onto the stovetop, add 2 tbsp. of oil and set the head to medium-high. Add the cauliflower florets and cook for 3-4 minutes, stirring occasionally.

6. Add another 1-2 tbsp. of oil to the pan and add the bell pepper, poblano and red onion. Cook 4-5 minutes, stirring occasionally. Reduce the heat to medium and add the rest of the taco seasoning. Cook for 2 minutes until the vegetables are tender. Season to taste with salt and pepper. Set the heat to low. When the sweet potatoes are done, add them to this pan and mix them together.

7. Place a small saute pan onto the stovetop and set the heat to medium. Place a tortilla in the pan and heat for 30 seconds on each side. Remove from pan and place on a plate. Cover with a clean dish towel. Continue with the remaining tortillas.

8. Drain and rinse the pinto beans. Place a saucepan on the stovetop at medium heat and add the beans and broth or water. Bring to a simmer, then cook 2-3 minutes, stirring frequently. Mash about half of the beans until you have a stew. Season to taste with salt and pepper. Turn off the heat.

9. ASSEMBLE. Smear a spoonful of the pinto beans onto each tortilla, then spoon the cauliflower and sweet potato fajita mix on top. Dress up the tacos with a spoonful of salsa, freshly torn cilantro, a squeeze of lime, and any other desired garnishes.

Nutrition

Calories: 730 | Carbohydrates: 77g | Protein: 27g | Fat: 17g | Sodium: 551mg | Fiber: 26g