Makes 4 servings
This easy to create roasted sweet potatoes topped with seasoned cauliflower, black beans, mashed avocado, and Jalapeño Lime Sauce is simply DELICIOUS. Find this recipe, and his Jalapeno Lime Sauce in Javant Benton’s wonderful cookbook, Make Your Own. Find on Amazon: https://a.co/d/0iLMQRV4 .
You Can also find it as a short on YouTube as ‘Your New Favorite Taco & Burrito Sauce!! 1.2M views!
Note: I amended cooking times based on my experience. In a hurry, poke several holes in a whole sweet potato and microwave for 5-7 minutes, or until tender. You will sacrifice the crunchy skin.
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Cut the sweet potatoes in half lengthwise, or leave them whole as I did. Place whole, after piercing with a fork 2-3 times, or cut side down on the prepared baking sheet. Bake for 20-50 minutes (depending on size and volume), or until soft. Remove from the oven and increase the oven temperature to 425°F.
In a large bowl, combine the cauliflower florets, red onion, seasonings, and coconut aminos. Spread evenly on a parchment-lined baking sheet.
Bake for 10-15 minutes, stir, and bake for another 10-15 minutes, test for doneness. Remove from the oven.
Place the baked sweet potatoes on plates and add the taco-style cauliflower. Top with black beans, mashed avocado, and Jalapeño Lime Sauce.
Storage: Refrigerate the cauliflower mixture and sweet potatoes separately for up to 3 days.
