1. Peel the sweet potato and cut it into bite-sized cubes. Divide the cauliflower into small florets, and dice the cored bell pepper.

2. Transfer all the prepared organic vegetables onto a baking sheet lined with parchment paper.

3. Drizzle the vegetables with olive oil, sprinkle with cumin, salt, and pepper, then toss thoroughly by hand so every piece is evenly coated with the spices.

4. Place the baking sheet into an oven preheated to 200°C and roast for about 20 minutes until the vegetables are tender inside and deliciously caramelized on the outside.

5. Meanwhile, coarsely chop the nut mix and lightly toast them in a dry pan to bring out their deep aroma.

6. In a small bowl, prepare a zesty sauce: mix the thick European sour cream with a generous amount of finely chopped fresh cilantro and freshly squeezed lime juice.

7. Briefly warm the organic tortillas in a dry pan or in the oven until soft and pliable.

8. Spoon a generous portion of hot roasted vegetables onto the center of each tortilla.

9. Drizzle with the cilantro sour cream sauce, top with the toasted nuts, and serve immediately.

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