Tag Archives: BBQ

BBQ Cauliflower Tacos with Caramelized Onion Black Bean Spread and Avocado Ranch

BBQ Cauliflower Tacos with Caramelized Onion Black Bean Spread and Avocado Ranch

BBQ Cauliflower Tacos with Caramelized Onion Black Bean Spread and Avocado Ranch

Servings

4

Ingredients

For the Black Beans
For the Sauce

Instructions

Preheat the oven to 425 degrees. Cut the cauliflower into small florets and place into a large bowl. Season with olive oil, salt, pepper, garlic powder, and BBQ sauce, and toss until evenly coated. Spread out onto a sheet tray lined with parchment paper and bake for 35-40 minutes until tender and crispy. 

Meanwhile, peel and thinly slice the onion into half-moon shapes. Add to a skillet with 1 tbsp of olive oil over high heat. Cook for 5 minutes, stirring occasionally. Next, add the diced red pepper that has been diced into small cubes. Cook for another 10 minutes, stirring occasionally and turning the heat down if it begins to char. Add the can of strained black beans, smoked paprika, cumin, salt, and pepper. Break up the black beans with a fork. Add liquid to loosen and simmer on low for another 10 minutes. 

Make the avocado ranch:

Combine all the ingredients in a food processor. If the mix is too thick, add oil and or water. Taste for seasoning.

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Stuffed BBQ Sweet Potato Skins

Stuffed BBQ Sweet Potato Skins

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Stuffed BBQ Sweet Potato Skins

Servings

3

Ingredients

Instructions

Preheat the oven to 400 degrees Fahrenheit. Take the sweet potato and stab a few small holes for steam to release while baking. Bake the whole sweet potatoes for about 50-55 minutes until tender (you can test by stabbing each with a fork. If the fork goes in easily and you can feel that they are soft then they are done).

Once they are done baking, cut each sweet potato in half lengthwise and scoop out some of the filling so that you are left with a 1 cm border on sweet potato all around the skin. Lightly salt and pepper the skins, flesh side up (pictured below)

While the sweet potatoes are baking, prepare the filling. Put the spinach in a bowl and microwave for 1 minute to wilt the spinach. Set aside.

In a large bowl, mix together the cooked shredded chicken with BBQ sauce, cheese, spinach, and diced red onion. (Option to use canned chickpeas instead of chicken for vegetarian) 

Spoon filling evenly into the 4 sweet potato halves. Bake for 10 minutes, then add extra grated cheese on top of each. Bake an additional 10 minutes, or until the cheese is melted. Serve on its own or with a side salad. Cut in half or thirds for a game day appetizer. Enjoy!

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