Another edition of my Seriously Simple Series! Cauliflower is so meaty in texture and sweet potatoes are so flavorful, that they don’t need much else to make a whole meal. Just some spices, lime juice, and a drizzle of enchilada sauce! Yum!
Chris recently told me that cauliflower is her favorite meat-substitute. And I totally understand why! Cauliflower is meaty, and filling, and will take on whatever flavor you want it to! Since embarking on my vegan voyage, I have learned to love the humble vegetable. It can take on so many forms (you will see cauliflower appear on my site in its many incarnations), is readily available at practically any grocery store, and it is so straight-forward that I never have the produce-aisle-worry: “Is this a ‘good’ one?”
I have also come to love sweet potatoes. I never had much of an interest in them before, but after becoming a vegan I started to see them pop up in all sorts of recipes that I wouldn’t have previously considered using sweet potatoes in. Now, when my mind starts to wonder into the realm of recipes, I often think of the tuber. In addition to being versatile and tasty, sweet potatoes are loaded with vitamin A and are a good source of magnesium. In addition, one cup contains 4 g of fiber, 2 g of protein, and (as sweet as they are) only have 6 g of sugar!
This recipe is so simple, that the only thing I want to note here, is when steaming the sweet potatoes, make sure to cut them small enough (about 1/2 inch x 1/2 inch) or it will take too long to cook. Wait for them to turn a nice bright orange, then add the cauliflower. Enjoy!
Spiced Sweet Potatoes and Cauliflower
- 1 head of cauliflower
- 2 sweet potatoes
- 1 bottle of enchilada sauce
- 1 lime
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4-1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/4 tsp oregano
- salsa verde (optional)
- cilantro (optional)
- 4 large tortillas (optional)
1. Peel and dice the sweet potatoes into small cubes (1/2 inch x 1/2 inch). Place in a steamer and steam for 8-10 minutes, stirring occasionally (about twice).
2. While the potatoes are steaming, chop the head of cauliflower into bite-size pieces.
3. After the potatoes become a bright orange color, and are slightly tender, add the cauliflower and stir. Replace the lid and allow to steam for another 4-6 minutes (stirring once or twice) or until the potatoes and cauliflower are both tender but not mushy. While they are cooking juice the lime.
4. Transfer potatoes and cauliflower into a large pot*. Add the lime juice and seasonings and gently stir.
4. Serve in bowls** and drizzle with enchilada sauce. Top with salsa verde and some cilantro if desired.
* If you are not planning on eating immediately, first place them in a colander, and rinse with cold water (otherwise, they will continue to cook and get mushy). Then transfer them to a large pot and continue with the recipe.
** Alternatively, you can serve in tortillas to make burritos.