avec patates douces assaisonnées et crème au guacamole
Qui a dit qu'il n'était pas possible d'avoir un taco savoureux, riche en fromage et satisfaisant à base de plantes? Cette version vous convaincra! Servi avec une garniture à la lime et à l'avocat, qu'y a-t-il de mieux?
Allergens
Utensils
Tags
Chou-fleur
285 g
Tortillas de farine
6 unit(s)
Pâte tex-mex
1 tbsp
Mozzarella à base de plantes, râpée
0.75 cup
Guacamole
3 tbsp
Mayo à base de plantes
2 tbsp
Lime
1 unit(s)
Patates douces
2 unit(s)
Mini poivre sucré
2 unit(s)
Épices à enchilada
0.5 tbsp
Plant-Based Butter
1 tbsp
Huile
1 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Cut sweet potatoes into 1/2-inch wedges.
- Add sweet potatoes, half the Enchilada Spice Blend (use all for 4 ppl) and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss coat.
- Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 22-24 min.
- Meanwhile, cut cauliflower into bite-sized pieces.
- Core, then cut peppers into 1/2-inch slices.
- Heat a large non-stick pan over medium-high heat. When hot, add cauliflower, peppers, Tex-Mex paste and 2 tbsp (4 tbsp) water. Cook, stirring occasionally, until cauliflower is tender and water has evaporated, 4-5 min.
- Add 1 tbsp (2 tbsp) plant-based butter. Cook, stirring often, until cauliflower is coated, 1 min.
- Season with salt and pepper. Cover to keep warm.
- Meanwhile, wrap tortillas in foil, then place in the top of the oven until warm, 4-5 min. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Meanwhile, zest lime, then juice half the lime into a small bowl (juice whole lime for 4 ppl). Cut remaining lime into wedges.
- Add half the mayo (use all for 4 ppl) and guacamole to the bowl with zest and juice. Season with salt and pepper, then stir to combine.
- Divide cauliflower mixture between tortillas.
- Sprinkle plant-based cheese over top.
- Dollop with half the guacamole crema.
- Divide tacos and roasted sweet potatoes between plates.
- Squeeze a lime wedge over top.
- Serve remaining guacamole crema on the side for dipping.
860
kcal
Calories
43
g
Fat
15
g
Saturated Fat
106
g
Carbohydrate
18
g
Sugar
13
g
Dietary Fiber
15
g
Protein
10
mg
Cholesterol
1910
mg
Sodium
0.2
g
Trans Fat
1500
mg
Potassium
250
mg
Calcium
5.5
mg
Iron
avec frites de patates douces à l’ail
avec émincés protéiné et salade de shirazi crémeuse
avec échalotes marinées et vinaigrette aux tomates
