Roasted 🍠Cauliflower 🌮

Emojis save space! These savory veggie tacos are a healthy meal, as well as a great way to incorporate sweet potatoes for any vegetarians at your holiday table. This filling taco is simple to make yet packs a punch in its heartiness. The fried egg on top is of course optional, making this very vegan friendly. Roasted vegetables, a crispy low carb tortilla, idiot proof guacamole, and a shot of protein . The leftover vegetables can be used as a side the next day, added to your favorite grain, or as green salad components.

Ingredients:

One peeled, diced large sweet potato

One head of cauliflower cut into small florets

A diced large white or yellow onion

An avocado

Half a lemon

One egg per taco

One low carb Mama Lupe tortilla per taco

Salt, pepper, smoked or regular paprika, garlic powder, dried Italian seasoning

Preheat to 400. I like the roast setting but bake works too. Mix the diced onion, sweet potato, and cauliflower in a large pan with a nice drizzle of olive oil and all the seasonings (I’m sorry I don’t have measurements here. I rarely measure. Trust yourself! Start with less than add more. I often give a taste raw to test). Roast until fork tender and the vegetables begin to lightly caramelize. Set aside. Peel the 🥑. Mash with half the fresh squeezed and some salt. Heat a dry pan and warm each tortilla on both sides a minute or two until golden brown spots appear. I use tongs for this. Take a large pan sprayed with non stick spray and cook a sunny side up egg per person/taco. Assemble: fill each tortilla with the roasted veg mix, top with guacamole then an egg. Fun and done!