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Roasted sweet potato + cauliflower tacos #vegetarian #vegan

Roasted sweet potato + cauliflower tacos #vegetarian #vegan

a simple veggie lover tacos formula loaded up with simple broiled cauliflower, cooked sweet potatoes, dark beans, beat with vegetarian chipotle lime cashew crema. these simmered sweet potato + cauliflower tacos are absolutely weeknight-accommodating, made in 40 minutes or less, making this the ideal vegan taco formula for taco tuesday!

I could sincerely go on and on and on and on pretty much every one of the motivations to adore these broiled sweet potato + cauliflower tacos, however its shy is this: I am sure that you will totally flip over these simmered sweet potato + cauliflower tacos.

they're totally bravo (which is marvelous since we've eaten them on different occasions each week since I initially tried this formula – pahaha!) and each and every nibble is totally stacked with flavor, all gratitude to 3 very straightforward parts that you can without much of a stretch put together on any weeknight.


Roasted sweet potato + cauliflower tacos #vegetarian #vegan


  • 1 small head cauliflower, cut into bite-sized florets
  • 1 large sweet potato, diced into ½-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon Kosher salt
  • 1 lime, juiced
  • 1 14-ounce can black beans, drained & rinsed

chipotle lime cashew crema:

  • ¼ cup roasted unsalted cashews
  • 1 chipotle pepper (from a can, in adobo sauce) OR 2 teaspoons adobo sauce (from a can of chipotle peppers in adobo sauce)
  • 1 clove garlic
  • ½ teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ¼ teaspoon Kosher salt
  • ½ cup water
  • 1 lime, juiced

mashed avocado:

  • 1 medium avocado
  • 1 lime, juiced
  • ½ teaspoon Kosher salt

for taco assembly:

  • charred corn tortillas (see Recipe Notes)
  • chopped cilantro
  • lime wedges


  1. Preheat the oven to 425 degrees F. Line 1 large baking sheet with parchment paper or aluminum foil for easy clean up and set aside.
  2. Prep the veggies: Place the cauliflower florets and diced sweet potato in a large bowl. Drizzle the olive oil over top, then season with the chili powder, cumin, paprika, garlic powder, oregano and salt. Squeeze the lime juice over top. Toss to combine. Transfer the veggies to the prepared baking dish, arranging everything in a uniform layer, with lots of breathing room.
  3. Roast the veggies for 25 minutes, giving the baking sheets a good shake about halfway through. Add the black beans to the sheet pan, seasoning with another pinch of salt, then place the pan back in the oven for 5 more minutes to heat the black beans through. Remove from the oven and set aside.
  4. Prep taco assembly: Meanwhile, as the veggies roast, prep the rest of your taco fixins:
  5. Prep the chipotle lime cashew crema: Add all listed ingredients in a high-speed blender. Blend to combine. Transfer to a bowl and set aside or store in an airtight container in the refrigerator for up to 1 week. Enjoy!
  6. Mash the avocado: Add all listed ingredients in a bowl. Use a fork to mash to your desired consistency. Set aside.
  7. Char some tortillas: We like tortillas with a little char in our house! See Recipe Notes for a run-down on how we do it.
  8. Assemble the roasted veggie tacos: Smear some mashed avocado on each tortilla. Top with a generous scoop of roasted veggies. Drizzle some chipotle lime cashew crema over top. Finish with some freshly chopped cilantro. Enjoy!

For more detail : bit.ly/2KoWdep


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