Ingredients

The following ingredients have 4 Servings
  • 2 Russet Potatoes, cubed
  • 1 1/2 cups Cauliflower, riced
  • 3/4 cups Mushrooms, diced fine
  • 2 Tbs Walnuts, chopped fine (optional)
  • 2 Tbs Low Sodium Soy Sauce
  • 1 1/2 tsp Chili Powder
  • 1/2 tsp Smoked Paprika
  • 1 Yellow Onion, diced
  • 1 Red Bell Pepper, diced
  • 1 Jalapeno, diced (optional)
  • 1/4 cup Ketchup
  • 1/2 tsp Oregano
  • 1/4 tsp Thyme
  • Black Pepper to taste

Instruction

  • Preheat oven to 400 degrees F
  • Scrub potatoes and cut into 3/8" cubes, place in bowl of cold water
  • Mix riced cauliflower, chopped mushrooms, and optional chopped walnuts in a separate bowl
  • Stir in soy sauce, chili powder, and paprika
  • Spread taco mixture on one parchment-lined baking sheet
  • Rinse and drain potatoes and spread on a 2nd parchment-lined baking sheet
  • Bake both pans of veggies,  stirring after 30 minutes, and then baking an additional 10-15 min
  • Meanwhile, dice the onion and saute in a large skillet until softened.
  • Use 1-2 Tbs of veg broth or water to prevent sticking
  • Add diced Red Bell Pepper and jalapeno (if using) and simmer gently.
  • When potatoes and the taco meat are finished, add to the skillet and stir to combine
  • Add ketchup, oregano, and thyme and stir to mix
  • Add a few grinds of black pepper to taste
  • Simmer until heated through and serve with additional ketchup or gravy