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Roasted Sweet Potato and Cauliflower Tacos with Pickled Beets and Avocado Crema

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Do you subscribe to your local CSA? I’ve been working with Edible Baja Arizona, an awesome local Tucson magazine, to bring Tucsonans recipes featuring produce from the Tucson CSA weekly harvest.  IMG_8446

I highly recommend checking out EBA’s magazine and blog, but I’m also going to put the recipes that I write for them in The Sun and The Spoon’s archive so that they’re easy to track down.

You can find the content for these Roasted Sweet Potato and Cauliflower Tacos with Pickled Beets and Avocado Crema here and the recipe for them below!

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Avocado Crema

 

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Quick-Pickled Cabbage, Beets, and Jalapeños

Roasted Sweet Potato and Cauliflower Tacos with Pickled Beets and Avocado Crema
 
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Author:
Recipe type: Tacos
Cuisine: New American
Serves: 4-6
Ingredients
  • Spicy Pickled Beets:
  • -2/3 Cup Rice Vinegar
  • -2 Tablespoons Honey
  • -1/4 Cup Water
  • -1 Tablespoon Grated Fresh Ginger
  • -1 Tablespoon Fresh Lemon Juice
  • -1 Cup Purple Cabbage, Finely Shredded
  • -2 Medium Jalapeños, Thinly Sliced
  • -1-2 Red Beets, Thinly Sliced and Chopped
  • Tacos:
  • -8 Small Tortillas
  • -1 Medium Sweet Potato, cut into ½ inch cubes
  • -1/2 Small Head of Cauliflower, broken into small florets
  • -1-2 Tablespoons Extra Virgin Olive Oil
  • -1/2 Teaspoon Sea Salt
  • -1/4 Teaspoon Freshly Cracked Pepper
  • Avocado Crema:
  • -1/2 Large Avocado
  • -2 Ounces Goat Cheese
  • -Pinch of Sea Salt
Instructions
  1. In a large bowl, whisk vinegar, honey, water, ginger, and lemon juice.
  2. Add cabbage, jalapeños, and beets to the vinegar mixture and toss to combine.
  3. Cover the bowl with plastic wrap and place in the fridge for at least one hour.
  4. Up to 2 days (but at least one hour) before making the tacos, prepare the spicy pickled beets.
  5. Preheat the oven to 400 degrees Fahrenheit.
  6. On a large baking sheet, toss your cubed sweet potatoes and cauliflower florets with 1-2 tablespoons of olive oil, ½ teaspoon of sea salt, and ¼ teaspoon of pepper.
  7. Roast the sweet potato/cauliflower mixture for 10 minutes.
  8. Flip the mixture and roast for another 10 minutes.
  9. While the sweet potatoes and cauliflower are roasting, make the avocado crema.
  10. Add the avocado, goat cheese, and a pinch of salt to a medium-sized bowl.
  11. With a fork, mash and then whip the avocado and goat cheese together until the mixture is light and creamy.
  12. Top each tortilla with about 2-3 tablespoons of the sweet potatoes and cauliflower mixture, 2 tablespoons of the pickled beet mixture, and 1 tablespoon of the avocado crema.
  13. Enjoy!