PAPRIKA CAULIFLOWER & SWEET POTATO TACOS WITH ZESTY CHICKPEAS & AVOCADO-CREMA!

1. Preheat oven to 425°F.
2. Add the spices for the cauliflower and sweets (2 tsp paprika, 1 tsp onion powder, 1 tsp dried oregano, 1/2 tsp cumin, 1/2 tsp salt) to a small bowl and mix. Next, add the cauliflower and sweet potatoes to a bowl with 2 1/2 tbsp olive oil and the spice mix. Toss to coat. Add to a lined sheet pan & roast 25-30 minutes, tossing a couple times. They should be browned.
3. Add chickpeas (1 15-oz can, rinsed & drained) to a bowl with 1 tbsp olive oil, 2 tsp sugar, 1/2 tsp salt, 1/2 tsp cumin, 2 tbsp chopped cilantro and the zest of 1 lime. Toss to coat. Add to a lined sheet pan and roast 16-18 minutes, until browned.
4. Make the crema: Add 1 ripe avocado, 1/4 cup sour cream, a handful of fresh cilantro, juice of 1 lime, 1/2 tsp salt, and 1/4 tsp pepper to a food processor and process until smooth.
5. When veggies are done, assemble the tacos. Heat corn tortillas in the microwave for 30 seconds to soften. Drizzle a sheet pan with olive oil, add tortillas & rub both sides with oil from the pan. Add 2-3 tbsp shredded cheddar cheese & a small spoonful of the roasted cauliflower and sweet potatoes to each tortilla. Bake for 5 mins, then take them out, fold the tortillas & press down. Add 1-2 tbsp cheese to the tops of the tortillas, & roast for ten mins.
6. After ten mins, drizzle a little oil onto the sheet pan (to prevent cheese from sticking), flip tacos & roast for 5 more mins. Remove tacos from the oven, gently open each & add a spoonful of the zesty chickpeas & press back together. Serve with avocado-crema.