Roasted Broccolini and Sweet Potato Tacos
Ingredients
- 1 ½ cups raw cashews plus an additional 1/2 cup roughly chopped toasted cashews for garnish
- 2 tsp. fresh lime juice plus lime wedges for serving
- 1 clove garlic minced
- 2 bunches broccolini cut into bite-size pieces
- 1 large sweet potato cut into 1/2-inch-thick strips
- 3 tbsp. olive oil
- 8 small 6-inch flour tortillas
- Sliced red Fresno or red jalapeño chile for garnish
- Salt and pepper to taste
Instructions
- In a medium bowl, soak 1 1/2 cups raw cashews in cold water for 2 hours.
- Drain and rinse the cashews, reserving the soaking liquid.
- In a food processor, blend the cashews, 1/2 cup of the soaking liquid, lime juice, and minced garlic until smooth and pourable, approximately 5 minutes.
- Adjust the consistency with more soaking liquid if necessary.
- Season the cashew lime crema with salt and pepper.
- Preheat the oven to 450°F (232°C) and position racks in the top and bottom thirds.
- Line 2 baking sheets with foil.
- In a large bowl, toss the broccolini, sweet potato, and olive oil, seasoning with salt and pepper.
- Spread the broccolini on one baking sheet and the sweet potato on the other.
- Roast the vegetables until tender and golden brown, about 15 minutes.
- Allow them to cool slightly.
- Char the tortillas over high heat in a skillet or directly over a gas flame on the stovetop, turning often, for about 15 to 30 seconds per side.
- To assemble the tacos, spread 2 tbsp.
- of the cashew lime crema on each tortilla.
- Top with the roasted broccolini and sweet potatoes.
- Drizzle with additional cashew lime crema, and garnish with sliced chiles and 1/2 cup of toasted cashews.
Notes / Tips / Wine Advice:
Serve with lime wedges on the side. Enjoy your delicious and nutritious roasted veggie tacos!