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Early Spring Recipes to Keep You Warm and Cozy

It’s not summer yet~ I’m still craving a little heat, honey.

Easy Roasted Veggie Tacos with Chipotle Lime Crema

DANG that’s good.
Filled with easy roasted cauliflower, roasted sweet potatoes, black beans, topped with vegan chipotle lime cashew crema. these roasted sweet potato + cauliflower tacos are totally weeknight-friendly. Made in 40 minutes or less these are perfect for Taco Tuesday! (Notice I capitalized it- made it a holiday whoop whoop!)

What You Need
• 1 small head cauliflower, cut into bite-sized florets
• 1 large sweet potato, diced into ½-inch cubes
• 1 tablespoon olive oil
• 1 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• ½ teaspoon Kosher salt
• 1 lime, juiced
• 1 14-ounce can black beans, drained & rinsed

Chipotle lime cashew crema
• ¼ cup roasted unsalted cashews
• 1 chipotle pepper (from a can, in adobo sauce) OR 2 teaspoons adobo sauce (from a can of chipotle peppers in adobo sauce)
• 1 clove garlic
• ½ teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
• ¼ teaspoon Kosher salt
• ½ cup water
• 1 lime, juiced

Mashed avocado
• 1 medium avocado
• 1 lime, juiced
• ½ teaspoon Kosher salt
for taco assembly:
• charred corn tortillas (see Recipe Notes)
• chopped cilantro
• lime wedges

What You Do

  1. Preheat the oven to 425 degrees F. Line 1 large baking sheet with parchment paper or aluminum foil for easy clean up and set aside.
  2. Prep the veggies: Place the cauliflower florets and diced sweet potato in a large bowl. Drizzle the olive oil over top, then season with the chili powder, cumin, paprika, garlic powder, oregano and salt. Squeeze the lime juice over top. Toss to combine. Transfer the veggies to the prepared baking dish, arranging everything in a uniform layer, with lots of breathing room.
  3. Roast the veggies for 25 minutes, giving the baking sheets a good shake about halfway through. Add the black beans to the sheet pan, seasoning with another pinch of salt, then place the pan back in the oven for 5 more minutes to heat the black beans through. Remove from the oven and set aside.
  4. Prep taco assembly: Meanwhile, as the veggies roast, prep the rest of your taco fixins:
    Prep the chipotle lime cashew crema: Add all listed ingredients in a high-speed blender. Blend to combine. Transfer to a bowl and set aside or store in an airtight container in the refrigerator for up to 1 week. Enjoy!
    Mash the avocado: Add all listed ingredients in a bowl. Use a fork to mash to your desired consistency. Set aside.
    Char some tortillas: We like tortillas with a little char in our house! See Recipe Notes for a run-down on how we do it.
  5. Assemble the roasted veggie tacos: Smear some mashed avocado on each tortilla. Top with a generous scoop of roasted veggies. Drizzle some chipotle lime cashew crema over top. Finish with some freshly chopped cilantro. Enjoy!

15 minute meal prep: Chop the cauliflower & sweet potato. Prep the chipotle lime crema according to Step 4 of Recipe Directions. Store in separate airtight containers in the refrigerator for up to 1 week. Measure out the spice blend for the veggies and store in an airtight container in your pantry. At dinnertime all you have to do is toss together the veggies & roast them, & prep your other taco fixings. Easy!

Winey French Green Lentils w/ Green Herb
This is a low-maintenance dish packed with protein, fiber and minerals and when you make it with white wine and shaved cheese it’s sooo fancy. Plus, wine.

What You Need
•1 C whole, small green lentils (sorted and rinsed to remove the rubbish)
•2 1/4 C low-sodium vegetable or free-range chicken broth
•1/4 C dry white wine
•1 tsp white pepper
•1/2 tsp smoked sea salt (or to your taste)
•pinch of thyme
•2- 3 TBSP fresh chopped parsley
•shaved granada padano (shaved parmesan will do just fine)

What You Do
Make sure you have a pot with a fitted lid.

Add lentils, memory, broth, 1/4 C of the white wine, thyme and pepper to pot and bring to a lively boil.

Reduce heat to a lower boil and cover. Simmer about 35-40 minutes or until the liquid is almost completely absorbed by the lentils.

Once liquid is absorbed remove lentils from heat and stir in smoked sea salt and fresh parsley.

Serve in a fancy dish with shaved granada padano.
Top with sautéed pancetta if you want a little sumpn’ sumpn’ in there.

*Can be reheated and served under a poached egg~ YUM!

  • Sara Snelling, from All on the Table

    Nutrition Consultant & Culinary Educator

    Sara is a nutrition consultant and culinary educator with a Bachelor of Science in Dietetics. She has had a lifelong passion for culinary art, nutrition and the holistic sensory experience of food. Her expertise in the field of dietetics and nutrition includes extensive education, training and experience in culinary, agricultural, clinical and community applications. This broad and deep acumen provides the foundation for her practice. Her professional mission is to enable sustainable change in dietary lifestyle habits as a means to affect and improve physical and emotional well-being. She finds joy in exploring the wholly sensory experience of food.

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