A chili with cauliflower and tomatillos served over baked sweet potatoes? You’ve got to try it. The tequila and lime zest add that something that other vegetarian chilis will be jealous of.
Tip: If tomatillos are expensive or hard to source in your area, you can substitute Roma tomatoes.
Ingredients
- 6 sweet potatoes
- 1 head garlic, divided
- 2 Tbsp. olive oil, divided
- 1 head cauliflower, cut into florets
- 8 tomatillos, quartered
- 1 tsp. salt, divided
- 3 poblano peppers, sliced
- 2 jalapeño peppers, sliced
- 2 yellow onions, diced
- ½ tsp. cumin
- ½ tsp. oregano
- ¼ tsp. thyme
- Zest of one lime
- ¼ cup tequila
- 1 (15 oz.) can cannellini beans, drained and rinsed
- ½ bunch fresh cilantro
Directions
- Preheat oven to 425ºF. Pierce sweet potatoes with a fork and place on the bottom rack of the oven until tender.
- While sweet potatoes bake, chop top off head of garlic, exposing the tip of each clove. Coat cut side with 1 teaspoon olive oil, and tightly wrap in aluminum foil. Place in oven with sweet potatoes and roast until brown and tender (1 hour).
- While garlic roasts, toss cauliflower with ½ tablespoon olive oil and place in a baking dish. Place tomatillo and peppers on a baking sheet and toss with ½ tablespoon olive oil. Sprinkle with ½ teaspoon salt. Add both to top rack of oven and roast until cauliflower is brown and tomatillos are reduced to sauce (35-45 minutes).
- While vegetables are roasting, heat remaining 3 teaspoons of oil in large saucepan over medium-low heat. Sauté onions until soften (5-8 minutes). Stir in cumin, oregano, thyme, and remaining ½ teaspoon salt.
- Add roasted vegetables and garlic (don’t add sweet potatoes), zest, tequila, and beans and cook until heated through (5-10 minutes). Pour over baked sweet potatoes and garnish with cilantro to serve.
Nutrition Facts
6 servings per container
Serving Size 428 g
| Amount per serving | ||
|---|---|---|
| Calories | 325 | |
| % Daily Value* | ||
| Total Fat 6.5g | 8% | |
| Saturated Fat 1g | 5% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 1g | ||
| Monounsaturated Fat 3.5g | ||
| Cholesterol 0mg | 0% | |
| Sodium 665mg | 29% | |
| Total Carbohydrate 55g | 20% | |
| Dietary Fiber 12.5g | 46% | |
| Total Sugars 12g | ||
| Includes 0g Added Sugars | 0% | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 27g | ||
| Protein 10g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 123.9mg | 10% | |
| Iron 3.7mg | 20% | |
| Potassium 1420mg | 30% | |
| Vitamin A 1016.7mcg | 110% | |
| Vitamin C 87.6mg | 100% | |
| Vitamin E 2.2mg | 15% | |
| Vitamin K 37.7mcg | 30% | |
| Thiamin 0.3mg | 25% | |
| Riboflavin 0.4mg | 30% | |
| Niacin 5.3mg | 30% | |
| Vitamin B6 1mg | 60% | |
| Folate 147mcg | 37% | |
| Vitamin B12 0mcg | 0% | |
| Biotin 3.4mcg | 10% | |
| Chloride 9.2mg | 0% | |
| Pantothenate 2.4mg | 40% | |
| Phosphorus 234.4mg | 20% | |
| Iodine 0.7mcg | 0% | |
| Magnesium 100.1mg | 25% | |
| Zinc 1.4mg | 10% | |
| Selenium 4.6mcg | 10% | |
| Copper 0.4mg | 45% | |
| Manganese 1mg | 45% | |
| Chromium 0mcg | 0% | |
| Molybdenum 49.5mcg | 110% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Cauliflower, Sweet Potatoes, Tomatillo, Great Northern Beans (prepared Great Northern Beans, Water, Salt And Calcium Chloride), Onion, Tequila Alcohol, Poblano Pepper, Jalapeno Pepper, Olive Oil, Garlic, Lemon Peel, Salt, Cilantro, Cumin, Oregano, Thyme.
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