INGREDIENTS
2 pounds sweet potatoes (3 to 4 medium sweet potatoes), peeled and sliced into 1-inch chunks
1 medium cauliflower cut into small flowerets
1 or 2 bell peppers (red or green) sliced in strips
1 small yellow or white onion, finely chopped
3 tablespoons olive oil
3 teaspoons ground cumin
1/2 teaspoon chili powder
1 cup water
3 chopped tomatoes or 1 can tomato sauce
Freshly ground black pepper and salt to taste
1-2 lime wedges
Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Add the sliced bell peppers. Cook, stirring occasionally, until the onions and peppers have softened and are turning translucent, about 5 to 8 minutes. Add the sweet potato and cauliflower, stir with onions & peppers. Add the cumin and chili powder and cook for about 30 seconds while stirring. Add the chopped tomatoes or tomato sauce and the water. Stir, cover and reduce heat to medium and maintain a gentle simmer, stir occasionally until the vegetables have softened, about 25-30 minutes.
To assemble the tacos, warm tortillas, using a large skillet over medium heat. Spread the sweet potato/cauliflower mixture down the middle of each tortilla and then top with chopped lettuce, tomatoes, salsa and guacamole. Garnish with lime wedges, cheese, green/red onions, pepitas, and anything else that strikes your fancy. Repeat with remaining tortillas and serve.
