Roasted Sweet Potatoes Cauliflower Tacos
A simple vegetarian tacos recipe full of roasted cauliflower, roasted sweet potatoes, black beans, topped with vegan chipotle lime cashew crema.
Servings 4
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.