A simple vegetarian tacos recipe full of roasted cauliflower, roasted sweet potatoes, black beans, topped with vegan chipotle lime cashew crema.
These roasted sweet potato and cauliflower tacos are entirely weeknight friendly created only 40 minutes or less, which makes this the great vegan taco recipe.
To char corn tortillas on the stovetop: pop a tortilla straight over open fire on a gas burner. As soon as you see a little-smoke coming from the tortilla, then continue to rotate the tortilla till it is lightly charred. Proceed till either side of the tortillas are evenly charred.
Meal prep tips! One of my favourite pieces of those roasted sweet potato and cauliflower tacos is how simple they are to throw together.
- 15-minute Meal-Prep: cut the cauliflower and sweet-potato. Prep the chipotle-lime-crema based on step 6 of recipe instructions. Store in separate airtight containers in the fridge for up to 1-week.
- Measure out the spice mix to your veggies and store in an airtight container in your cabinet. At dinnertime all you’ve got to do is toss together the veggies and then roast them.
- 40-minute meal prep: prep and roast the veggies based on measures 1-3 of recipe instructions. Prep the chipotle lime cashew crema based on step 6 of recipe instructions.
- Store individually in airtight containers in the fridge for up to 1-week. At dinner time, reheat the filling in the microwave for a couple of minutes. Whip up some crushed avocado & char a few tortillas.
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Try other Delicious Recipes options:
- Zucchini Rollatini (Low-Carb)
- Creamy Chicken Olivia
- Kung Pao Cauliflower (Spicy Chinese Stir Fry)
- Thai Drunken Noodles
- Creamy Mushroom Vegan Risotto
- Mexican Pizza
- Greek Chicken with Tzatziki Sauce
Roasted Sweet Potatoes Cauliflower Tacos
Ingredients
- 1 large sweet-potato diced into ½"-inch cubes
- 1 small head-cauliflower cut into bite-sized florets
- ½ tsp garlic-powder
- 1 14 oz can black-beans drained & rinsed
- 1 tsp ground-cumin
- 1 tsp smoked paprika
- 1 tsp chili-powder
- ½ tsp dried oregano
- 1 tbsp olive-oil
- 1 lime juiced
- ½ tsp kosher-salt
For the Chipotle Lime Cashew Crema
- ½ tsp smoked paprika
- ¼ cup roasted unsalted cashews
- ½ tsp ground cumin
- 1 clove garlic
- 1 chipotle pepper from a can, in adobo sauce or 2 tsp adobo-sauce (from a can of chipotle peppers in adobo sauce)
- ½ tsp chili-powder
- 1 lime juiced
- ½ cup water
- ¼ tsp kosher salt
For the Mashed Avocado
- 1 lime juiced
- ½ tsp kosher-salt
- 1 medium avocado
For the Taco Assembly
- lime wedges
- chopped cilantro
- charred corn-tortillas
Instructions
- Preheat the oven to 425°F. Line 1 large baking-sheet with parchment-paper or aluminum-foil for easy clean-up and then put aside.
- Prep the veggies: put the cauliflower-florets and diced sweet-potato in a large-bowl. Then drizzle the olive-oil on top, season with the garlic powder, paprika, chili powder, cumin, salt and oregano.
- Squeeze the lime-juice on top, toss to blend. Then transfer the veggies into the prepared baking-dish, arranging everything in a uniform coating, with a great deal of breathing space.
- Roast the veggies for 25minutes, then providing the baking-sheets a shake shake around halfway through. Add the black-beans into the sheet-pan, then seasoning with another pinch of salt, then put the pan in the oven for 5minutes to warm the black-beans through. Remove from the oven and put aside.
- Prep taco assembly: Meanwhile as the veggies roast, prep the rest of taco fixins:
- Prep the chipotle lime cashew crema: Add all listed ingredients at a high-speed-blender, blend to combine. Then transfer into a bowl and put aside or store in an airtight container in the fridge up to 1-week.
- Mash the avocado: add all listed ingredients in a bowl. Use a fork to mash to a preferred consistency. Put aside.
- Char a few tortillas: I enjoy tortillas with a tiny bit of char.
- Assemble the roasted veggie tacos: smear some mashed avocado on each tortilla. Top with a generous spoonful of roasted veggies. Drizzle some chipotle lime cashew crema along the top. Finish with a few freshly chopped cilantro.