“Now, therefore,” says the LORD, “Turn to me with all your heart, with fasting, with weeping, and with mourning.”
+ St. John the Wonderworker of Shanghai and San Francisco
“The Church as the Body of Christ”
Now the Church consists of both her earthly and heavenly parts, for the Son of God came to earth and became man that He might lead man into heaven and make him once again a citizen of Paradise, returning to him his original state of sinlessness and wholeness and uniting him unto Himself.
This is accomplished by the action of Divine grace granted through the Church, but man’s effort is also required. God saves His fallen creature by His own love for him, but man’s love for his Creator is also necessary; without it he cannot be saved. Striving towards God and cleaving unto the Lord by its humble love, the human soul obtains power to cleanse itself from sin and to strengthen itself for the struggle to complete victory over sin.
Lenten Recipe is from the website www.playswellwithbutter.com
Roasted Sweet Potato & Cauliflower Tacos
- Author: Jess Larson | plays well with butter
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: serves 4
- Category: tacos
- Method: roasting
- Cuisine: mexican
An easy vegetarian tacos recipe filled with easy roasted cauliflower, roasted sweet potatoes, black beans, topped with vegan chipotle lime cashew crema. these roasted sweet potato + cauliflower tacos are totally weeknight-friendly, made in 40 minutes or less, making this the perfect vegetarian taco recipe for taco Tuesday!
- 1 small head cauliflower, cut into bite-sized florets
- 1 large sweet potato, diced into ½-inch cubes
- 1 tablespoon olive oil
- 1 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon Kosher salt
- 1 lime, juiced
- 1 14-ounce can black beans, drained & rinsed chipotle lime cashew crema:
- ¼ cup roasted unsalted cashews
- 1 chipotle pepper (from a can, in adobo sauce) OR 2 teaspoons adobo sauce (from a can of chipotle peppers in adobo sauce)
- 1 clove garlic
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon Kosher salt
- ½ cup water
- 1 lime, juiced mashed avocado
- 1 medium avocado
- 1 lime, juiced
- ½ teaspoon Kosher salt for taco assembly
- charred corn tortillas (see Recipe Notes)
- chopped cilantro
- lime wedges
Preheat the oven to 425 degrees F. Line 1 large baking sheet with parchment paper or aluminum foil for easy clean up and set aside.
Prep the veggies: Place the cauliflower florets and diced sweet potato in a large bowl. Drizzle the olive oil over top, then season with the chili powder, cumin, paprika, garlic powder, oregano and salt. Squeeze the lime juice over top. Toss to combine. Transfer the veggies to the prepared baking dish, arranging everything in a uniform layer, with lots of breathing room.
Roast the veggies for 25 minutes, giving the baking sheets a good shake about halfway through. Add the black beans to the sheet pan, seasoning with another pinch of salt, then place the pan back in the oven for 5 more minutes to heat the black beans through. Remove from the oven and set aside.
Prep taco assembly: Meanwhile, as the veggies roast, prep the rest of your taco fixins:
Prep the chipotle lime cashew crema: Add all listed ingredients in a high-speed blender. Blend to combine. Transfer to a bowl and set aside or store in an airtight container in the refrigerator for up to 1 week. Enjoy!
Mash the avocado: Add all listed ingredients in a bowl. Use a fork to mash to your desired consistency. Set aside.
Char some tortillas: We like tortillas with a little char in our house! See Recipe Notes for a run-down on how we do it.
Assemble the roasted veggie tacos: Smear some mashed avocado on each tortilla. Top with a generous scoop of roasted veggies. Drizzle some chipotle lime cashew crema over top. Finish with some freshly chopped cilantro. Enjoy!