Roasted Sweet Potato & Cauliflower Tacos

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

1 small head cauliflower, cut into bite-sized florets (approx. 1 ½ pounds or 6 heaping cups florets)

1 large sweet potato, diced into ½-inch cubes (approx. 1 pound or 3 heaping cups diced)

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon dried oregano

one 14-ounce can black beans, drained & rinsed

1 lime, juiced

kosher salt & ground black pepper, to season

for serving, as desired: charred corn tortillas, mashed avocado (1 medium avocado + juice of 1 lime) or guacamole, vegan sour cream cashew crema (below), pickled red onions, chopped fresh cilantro, cotija cheese or vegan cheese of choice, salsa of choice, lime wedges, etc.

⅓ – ½ cup roasted unsalted cashews (see Recipe Notes)

1 chipotle pepper &/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

Directions

Prep

Preheat the oven to 425 degrees F, ensuring a rack is positioned in the center of the oven. Line a large baking sheet with parchment paper or foil for easy clean-up as desired. Gather & prep all ingredients according to Ingredients List, above (e.g. break down the cauliflower, dice the sweet potato, measure the spices, etc.).

Season the cauliflower & sweet potatoes

Place the cauliflower florets & sweet potato in a large bowl or on the prepared baking sheet. Drizzle the olive oil over top, then season with the chili powder, cumin, smoked paprika, garlic powder, dried oregano, 1 teaspoon kosher salt & ground black pepper as desired. Toss to combine well, then arrange in a uniform layer on the baking sheet, giving the individual veggies plenty of breathing room to roast up nicely.

Roast the cauliflower & sweet potatoes

Transfer the sheet pan to the preheated oven. Roast 30 minutes, giving the pan a good shake halfway through to promote even browning, or until the veggies are tender throughout & crispy at the edges. In the last 5 minutes of roasting, place the drained black beans on the sheet pan, allowing them to warm up as the veggies finish cooking. Remove from the oven. Squeeze the lime juice over the surface of the sheet pan & set aside.

Prepare the cashew crema & other taco fixings

Meanwhile, as the veggies roast, prepare the cashew crema. Combine all listed ingredients in a high-speed blender. Blend until smooth & creamy, about 1 minute, stopping to scrape down the sides of the blender canister as needed. Transfer to a bowl & set aside, or store in an airtight container in the refrigerator for up to 1 week. (At my house, we like to enjoy these tacos with a simple smashed avocado (avocado + lime + salt) & charred tortillas (more notes on this in the Recipe Notes, below) – this is a great time to prepare both of these components as well.)

Assemble & serve

Pile the roasted veggies & black beans into a tortilla, with smashed avocado & a good drizzle of cashew crema as desired. Finish with any other toppings of choice – cashew crema, chopped cilantro, lime juice, salsa – whatever your taco-lovin’ heart desires. Enjoy!

Nutrition

• Calories: 258
• Total Fat: 9.8 g
• Saturated Fat: 1.8 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 713.1 mg
• Total Carbohydrate: 35.1 g
• Dietary Fiber: 11 g
• Total Sugars: 4 g
• Protein: 10.6 g