This hearty taco recipe features BBQ Garlic-Roasted Sweet potatoes, cumin and paprika cauliflower, pretty spectacular avocado guacamole, citrusy coriander & lime dressing and of course crunchy taco shells. This recipe is an excuse to celebrate Cinco de Mayo whenever you can!
1 bag of STRONG ROOTS Garlic Roasted Sweet Potatoes
1 tablespoon olive oil
1/2 tin of black beans
1/2 tin of sweetcorn
4 taco shells
Lime & Coriander Dressing
Juice of 1 lime
1 chili diced
1 garlic clove diced
3 tablespoons olive oil
1 tablespoon chopped coriander
1 large avocado, mashed
1 chili, chopped
1 clove of garlic, minced
Just of 1/2 a lemon
1 tbsp of olive oil
Salt & pepper
Cumin and Smoked Paprika Cauliflower
1 head of cauliflower (florets)
1 tbsp olive oil
1 tsp cumin
1 tsp smoked paprika
method (tick as you go)
Pre-heat the BBQ to a medium high heat. Or preheat your oven to 200°C if you don't have a BBQ.
Toss the sweet potato chunks in a little olive oil and transfer to the pre-heated BBQ and cook on high for 4 minutes before turning down the heat and cooking for a further 6 minutes.
If you're doing them in the oven, place on a baking sheet and cook for 20 minutes at 200°C.
Place the cauliflower florets in a bowl with the olive oil, cumin and smoked paprika and toss. Transfer to a lined baking tray and cook in the oven for 20-25 minutes.
Place all the lime and coriander ingredients into a food processor and blend.
Blend guacamole ingredients in a bowl and set to one side.
Place sweet potato chunks, black beans and sweetcorn into a bowl with the lime and coriander dressing.
Spoon into warmed taco shells and enjoy.