Weekly CSA Recipe: Sweet Potato and Cauliflower Tacos

Street tacos filled with roasted sweet potatoes and cauliflower, a spicy pickled beet relish, and an avocado-goat cheese crema incorporate this week’s CSA offerings for a delicious spring meal.

April 17, 2015

Recipes

By now you’ve probably noticed how much nutritionists and health professionals love fruits and vegetables. Not only are they filling and delicious, but they contain vitamins and minerals that are necessary for overall good health. What you may not know is that produce is even better when you get it from Tucson Community Supported Agriculture (CSA). This is because all of the produce that Tucson CSA sells is organic, local, and sustainably cultivated, which means that you can feel good about the nutrition that you’re feeding your body as well as the fact that you’re helping to sustain local farmers and the environment.

Photo by Shelby Thompson

These plant-based tacos taste great and make a nutritious meal.

Each week I’ll help you use your CSA produce by creating a recipe that features at least one of the items from the weekly harvest. This week I chose to make tacos using both sweet potatoes and red beets from the harvest.

Although tacos seem to be around all year here in Arizona, I especially crave them during the warmer seasons, when grilling and outdoor dining become more frequent. Although fish tacos are wonderful in their own way, I wanted to create a plant-based taco that is hearty, flavorful, and fresh. Enter these Sweet Potato and Cauliflower Tacos with Spicy Pickled Beets and Avocado Crema. Quite a mouthful, I know.

The base of these tacos is, as you might have guessed, a small white corn/flour tortilla. With so many wonderful places to buy fresh tortillas in Tucson, you truly can’t go wrong with whichever one you choose. The tortillas are topped with small pieces of sweet potatoes and cauliflower, both of which have been roasted to tender, caramelized perfection. To add fresh flavor and crunch, I quick-pickled red cabbage with raw red beets and fresh jalapeños. This relish is wonderfully spicy and sweet, and would also work well as a side at any of your summer barbeques. Lastly, the tacos are topped with an avocado-goat cheese crema, which is simply a mixture of avocado and goat cheese that has been whipped to creamy perfection. In addition to adding a rich flavor to the tacos, the goat cheese adds a slightly tart undertone to the dish as well. Bonus feature? You can get some of the most flavorful and creamy goat cheese you will ever taste from the Tucson CSA. The cheese comes from Black Mesa Ranch, located in northeast Arizona. I have personally talked to Black Mesa’s ranchers, who promise that their goats are extremely well-loved and cared for.

I hope that you enjoy these healthy and flavorful tacos!

Sweet Potato and Cauliflower Tacos with Spicy Pickled Beets and Avocado Crema
Print Recipe
Street tacos filled with sweet potatoes and cauliflower roasted to tender, caramelized perfection. Quick-pickled red cabbage, raw red beets, and fresh jalapeños add fresh flavor and crunch. Lastly, the tacos are topped with an avocado-goat cheese crema, which adds a slightly tart undertone to the dish.
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
20 minutes 1 hour
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
20 minutes 1 hour
Sweet Potato and Cauliflower Tacos with Spicy Pickled Beets and Avocado Crema
Print Recipe
Street tacos filled with sweet potatoes and cauliflower roasted to tender, caramelized perfection. Quick-pickled red cabbage, raw red beets, and fresh jalapeños add fresh flavor and crunch. Lastly, the tacos are topped with an avocado-goat cheese crema, which adds a slightly tart undertone to the dish.
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
20 minutes 1 hour
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
20 minutes 1 hour
Ingredients
Spicy Pickled Beets
Tacos
Avocado Crema
Servings: people
Instructions
Spicy Pickled Beets
  1. Up to 2 days (but at least one hour) before making the tacos, prepare the spicy pickled beets.
  2. In a large bowl, whisk vinegar, honey, water, ginger, and lemon juice.
  3. Add cabbage, jalapeños, and beets to the vinegar mixture and toss to combine. Cover the bowl with plastic wrap and place in the fridge for at least one hour.
Tacos
  1. Up to 2 days (but at least one hour) before making the tacos, prepare the spicy pickled beets.
  2. Preheat the oven to 400 degrees Fahrenheit.
  3. Roast the sweet potato/cauliflower mixture for 10 minutes.
  4. Flip the mixture and roast for another 10 minutes.
  5. While the sweet potatoes and cauliflower are roasting, make the avocado crema, below.
  6. 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.
Avocado Crema
  1. Add the avocado, goat cheese, and a pinch of salt to a medium-sized bowl.
  2. With a fork, mash and then whip the avocado and goat cheese together until the mixture is light and creamy.
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shelby Shelby Thompson is a recent graduate of the University of Arizona. When she isn’t working her day job, Shelby can be found practicing in the yoga studio, playing ball with her black lab Cola, and cooking in the kitchen. Her blog, thesunandthespoon.com, aims to provide nutritious, plant-based recipes for fellow food lovers. She greatly enjoys the wide array of local food and talent in Tucson.








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