Roasted Cauliflower & Sweet Potato Taco Bowls

Happy and Full

Name: Roasted Cauliflower & Sweet Potato Taco Bowls
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: Morton & Bassett Spices Cumin, Organic, Ground; Baby Cauliflower; Del Monte Kernel Corn, Whole, Golden Sweet; Sargento Creamery Shredded Three Cheese Mexican Natural Cheese; Cilantro; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Morton Iodized Salt, 26 Ounce; MMD 80% Lean 20% Fat Ground Beef Patties; SIGNATURE SELECTS Chili Powder; McCormick® Smoked Paprika

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Roasted Cauliflower & Sweet Potato Taco Bowls

Serves 420 mins prep40 mins cook

Delicious roasted cauliflower and sweet potato taco bowls featuring fresh corn and a choice of protein, perfect for meal prep. Full of vibrant flavors and spices, this dish will make eating veggies much more exciting!

0 servings

What you need

Morton & Bassett Spices Cumin, Organic, Ground

tsp cumin

cauliflower

corn

Sargento Creamery Shredded Three Cheese Mexican Natural Cheese

shredded cheese

cilantro

pepper

salt

ground beef

tsp chili powder

tsp paprika

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Instructions

1: Preheat oven to 425°F.

2: Peel and chop sweet potatoes; wash and trim cauliflower.

3: In a large bowl, toss veggies with olive oil and spices.

4: Start baking sweet potatoes for 15 minutes, then add cauliflower and continue baking for another 15-20 minutes.

5: Bring a large pot of water to a boil, add corn, and let boil for 15 minutes.

6: Cook your chosen protein (beef, turkey, beyond meat, or lentils) and, once cooked, add 1/2 bottle of taco sauce.

7: Chop veggies.

8: Assemble taco bowls with all ingredients.

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