Ingredients

The following ingredients have 4 Servings
  • 1 head cauliflower (cut into small florets)
  • 1 sweet potato (cut into 1-inch cubes)
  • 1 yellow onion (diced)
  • 2 tbsp coconut oil (melted)
  • sea salt
  • black pepper
  • 1 can chickpeas (drained and rinsed)
  • 1/2 cup BBQ sauce (plus more for serving)
  • 12 corn tortillas (warmed)
  • 1 cup Cashew Coleslaw
  • 1/2 cup fresh cilantro (chopped)
  • avocado (sliced)
  • green onions (sliced)
  • tomatoes (diced)

Instruction

  • Preheat the oven to 375°F. Line a baking sheet with parchment paper.
  • Spread the cauliflower, sweet potato, and onion on the prepared baking sheet. Drizzle with the oil and toss to coat. Season well with salt and pepper. Roast for 15-20 minutes.
  • Remove the pan from the oven and add the chickpeas. Drizzle the BBQ sauce over everything and toss to coat. Bake for 5 to 8 minutes, or until the veggies are tender.
  • Serve with one spoon of the BBQ filling into the tortillas and top each with a spoonful of the coleslaw, a sprinkling of cilantro, avocado slices, scallions, tomatoes, and any additional BBQ sauce you’d like. Serve immediately.