1 medium sweet potato, peeled and cubed
2 cups cauliflower florets
1 medium red onion, chopped
Â¼ cup sundried tomatoes, chopped
1 cup purple kale leaves, stems removed and chopped fine
1-2 dried chipotle peppers, crushed or chopped fine
6 sprouted corn tortillas
Chipotle cheddar or pepper jack cheese, grated
Roasted Cilantro Onion Sauce (recipe follows)
Pre heat oven to 400Â° F. In a large bowl, toss together the sweet potato, cauliflower, onion, sundried tomatoes, kale, chipotle, salt and pepper with some avocado oil. Place on a large baking sheet and bake for about 20 -25 minutes or until the items are soft and starting to char. Take out of the oven and toss together. Heat the sprouted corn tortillas over a gas stove and place some of the sweet potato mixture over the top and drizzle some Cilantro Onion Sauce on top, garnish with grated cheese.
Roasted Cilantro Onion Sauce
Makes 2 cups
2 cloves, garlic, chopped
1 medium small white onion, chopped large
Â¼ cup avocado oil
Â¼ cup olive oil
1 teaspoon salt (more to taste)
Juice of 1 lime, plus juice of another
Zest of 1 lime
2 cups fresh cilantro leaves
Â¼ cup hot water (more as needed)
Pre heat oven to 400Â° F. Place the garlic and onion on a baking sheet and drizzle with a few spoons full of avocado oil, salt, lime juice and zest and toss together. Bake for about 10 minutes until the onions are beginning to char. Place the roasted onions and garlic in a blender and add the remainder of oils, juice of the other lime and fresh cilantro leaves. Blend until smooth, adding a little bit of hot water in order to control the thickness. Drizzle over tacos!
Place all ingredients in a blender and blend until smooth and creamy, adding more hot water until desired consistency. Season to taste with salt.