Featured Recipe: Cauliflower Sweet Potato Tortillas

Celia has recently discovered the goodness that is the Japanese sweet potato. With it’s mild whitish-yellow color, it is the perfect sweet potato to create tortillas that resemble traditional corn or flour tortillas! It also creates a creamier texture than its paleo counterparts that are made with only cauliflower or nut flours. Try substituting these yummy alternatives next time you make tacos or even enjoy them all by themselves!
  • ¾ large cauliflower, diced
  • 1 small Japanese sweet potato, skinned and diced
  • 2 eggs
  • 1 T all-purpose seasoning
  • ¼ t sea salt
  • 1 t lime juice


Step 1: Skin and slice sweet potato.
Step 2: Chop cauliflower into florets.
Step 3: In a food processor blend potato and cauliflower until coarse meal forms.
Step 4: Place meal in bowl and steam 5 minutes.
Step 5: Ring excess water out and place back in bowl.
Step 6: Mix with 2 eggs, seasoning, sea salt and lime juice.
Step 7:  Roll dough into 4 -6 equal balls over parchment paper.
Step 8: Spread each ball thin.
Step 9: Cook 10 minutes at 375F. Remove and flip and cook for an additional 5-7 minutes.
Step 10: Serve warm or cold.
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Kristen Barkley
Kristen Barkley
Kristen is a happily married mom to four beautiful and active children and is the co-founder of Marpé Wellness. She has a BBA in Marketing from the University of Houston and completed extensive coursework in the areas of nutrition and fitness. She is excited to be putting her education to use in an industry that she is passionate about where she can help others live a healthier and happier life.

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