Chipotle Sweet potato & Cauli Tacos

Ingredients:

• 1 head of cauliflower, cut into bite sized pieces

• 1 large sweet potato, chopped and cubed

• into small squares

• 3 tbsp of chipotle paste

• 1 can of black beans, strained & rinsed

• 1 tsp of chilli powder

• 1 tsp of cumin

• 1 tsp of garlic powder

• 1 tbsp of olive oil

• 1/2 tsp of salt

• 1/2 tsp of black cracked pepper

Fresh toppings:

• Avocado

• Red cabbage

• Coriander

• Lime wedge

Sauce:

• 1/4 cup of coconut yogurt

• 2 tbsp of sriracha

Directions:

1. Preheat the oven to 200 degrees C. Line a baking tray with paper and set aside.

2. In a large mixing bowl, add the cauliflower florets and chopped sweet potato. Add in the cumin, chilli powder, salt, olive oil, garlic powder and chipotle paste. Toss until well combined and transfer to the baking tray.

3. Bake the veggies for 20 minutes. Flip half way through to ensure they cook evenly on each side. Add in the black beans and cook for another 5 minutes.

4. Meanwhile, Prepare fresh toppings and sauce. Slice avocado, cabbage and pick a few heads off a coriander stalk. To a small mixing bowl add in yoghurt and sriracha and mix with fork/spoon (add in extra sriracha for extra spice).

5. Assemble the tacos by adding small layers of each ingredient, top off with some sauce and garnish with a drizzle of lime.