In the world of plant based diets, I have created a few new flavor combinations that would have never occurred to me before. And I must say that I love love love all these new experiences. Case in point, for the first time my taste buds were excited by the Salsa Sweet Potato combo...."who woulda thunk it"!? It was simply divine! These turned out so good I had the leftovers all week, and looked forward to lunch every day til they were gone. So, get outside your palate comfort zone and see what you might be missing! :)
Ingredients~
4 Sweet Potatoes
1 head Cauliflower
2 Tablespoons Olive Oil
Salt, as desired
Pepper, as desired
Garlic Powder, as desired
1 pound plant based Beyond Beef (vegan meat substitute)
1 Onion, chopped
1 Tablespoon chopped Garlic
Dash Cayenne
1 Taco Packet
1/2 cup dry Quinoa, cook according to package directions
1 can drained Black Beans
Fresh or canned Corn, amount desired
Salsa, amount desired
Vegan shredded Cheese, amount desired
Sliced Avocado, amount desired
Heat oven to 425, clean Sweet Potatoes as needed, wrap in foil, place on baking sheet for one hour. Clean Cauliflower of all stems, chop into small fine pieces similar to rice, toss with Oil, season with Salt, Pepper, Garlic Powder, spread on foil lined cookie sheet, bake at 425 for one hour, stirring every 20 minutes. Meanwhile, add Beyond Beef, chopped Onion, Garlic and Cayenne to large skillet til cooked thru and Onions softened. Then, stir in Taco Packet, cooked Quinoa, Beans and Corn, add a little water if too thick. When Potatoes have finished cooking, cut in half lengthwise, top with roasted Cauliflower, Taco mixture, Salsa, Cheese, and Avocado as desired. Enjoy :)
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