I absolutely love these roasted sweet potato and cauliflower tacos. They combine hearty veggies, black beans, and a tangy chipotle lime cashew cream that delivers comfort with a burst of flavor in every bite. They’re an effortless, nutritious meal perfect for busy weeknights or relaxed hangouts, leaving me feeling totally satisfied and inspired.
I recently discovered this amazing recipe for roasted sweet potato & cauliflower tacos with cashew crema that’s perfect for a quick weeknight dinner. I like using 2 medium sweet potatoes, peeled and cubed, and a small head cauliflower cut into florets, both tossed with 2 tablespoons olive oil, 1 teaspoon chili powder, 1 teaspoon ground cumin, and 1/2 teaspoon smoked paprika.
I then add a can of black beans to boost the protein and fiber in the dish. The standout is the vegan chipotle lime cashew crema made from 1 cup raw cashews (soaked for at least 2 hours), blended with 1/2 cup water, the juice of 1 lime, 1 chipotle pepper in adobo, and 1 minced garlic clove.
I serve these delicious fillings on 8 corn tortillas with fresh cilantro and avocado slices as a garnish. This dish is full of nutritional benefits and quickly became one of my favorite vegan taco recipes for taco tuesday.
Why I Like this Recipe
I love how easy and quick it is to throw these tacos together on a busy night – getting roasted sweet potatoes and cauliflower ready in under 40 minutes is a game changer for my weeknights.
I really dig the mix of flavors – the sweetness from the veggies, the smokey spices, and that creamy chipotle lime cashew sauce all come together to make every bite interesting.
I appreciate that it’s a healthier option that still fills me up nicely, so I can indulge without feeling guilty.
And I gotta say, the whole process just feels fun and creative, like I’m really mixing up something special even if it isn’t complicated.
Ingredients
- Sweet potatoes are fibrous and starchy, adding natural sweetness and hearty texture perfect for roasting.
- Cauliflower is a low calorie veggie filled with fiber and vitamins that offers a mild crunchy flavor.
- Black beans are a protein powerhouse rich in fiber, giving a hearty texture and satisfying taste.
- Olive oil brings healthy fats that help roast veggies until they’re nicely crisped up.
- Cashews create a creamy base for the crema, adding nutty flavor and extra healthy fats.
- Chipotle in adobo adds smoky heat and a tangy kick that really awakens the palate.
- Lime juice infuses a bright, tangy zest that balances the roasted sweetness perfectly.
- Corn tortillas are gluten free and offer a subtle earthy taste to support robust flavors.
Ingredient Quantities
- 2 medium sweet potatoes, peeled and cubed
- 1 small head cauliflower, cut into florets
- 1 can (15 oz) black beans, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 8 corn tortillas
- 1 cup raw cashews (soaked in water for at least 2 hours)
- 1/2 cup water (add more if needed for creaminess)
- 1 chipotle pepper in adobo sauce (or about 1 tablespoon adobo sauce if you want it milder)
- Juice of 1 lime
- 1 garlic clove, minced
- Optional: Fresh cilantro and avocado slices for garnish
How to Make this
1. Preheat your oven to 425°F. Toss the cubed sweet potatoes and cauliflower florets with olive oil, chili powder, cumin, smoked paprika, salt and pepper on a baking sheet.
2. Roast them in the preheated oven for about 25-30 minutes, stirring halfway through so they get nicely charred.
3. While the veggies are roasting, drain and rinse the black beans and set them aside.
4. In a high-speed blender, combine the soaked cashews, 1/2 cup water, chipotle pepper (or about 1 tablespoon adobo sauce if you want it milder), lime juice, minced garlic and a pinch of salt. Blend until smooth; add more water if needed.
5. Warm the corn tortillas in a dry skillet over medium heat for about 1 minute on each side.
6. Once the sweet potatoes and cauliflower are done, mix them with the black beans.
7. Spoon the roasted veggie and bean mixture onto each tortilla.
8. Drizzle that creamy chipotle lime cashew sauce generously over the top.
9. Garnish with fresh cilantro and avocado slices if you like.
10. Serve immediately and enjoy your easy Roasted Sweet Potato & Cauliflower Tacos!
Equipment Needed
1. Oven – for roasting the veg
2. Baking sheet – to toss and roast the veggies
3. Mixing bowl – to coat the sweet potatoes and cauliflower with oil and spices
4. Colander – to drain and rinse the black beans
5. High-speed blender – to blend the cashews, chipotle, lime juice, garlic, and water
6. Dry skillet – to warm the corn tortillas
7. Measuring cups and spoons – for the precise amounts of water, oil, and spices
8. Knife – for chopping garlic and prepping any garnishes
FAQ
Roasted Sweet Potato & Cauliflower Tacos With Cashew Crema Recipe Substitutions and Variations
- Instead of sweet potatoes, try using butternut squash or even carrots. They’ll still give that nice natural sweetness.
- If you don’t have cauliflower, broccoli florets work pretty well too, just adjust the cooking time a bit.
- Not a fan of black beans? Pinto beans or kidney beans can be a tasty swap.
- No raw cashews? Soaked almonds or even sunflower seeds can be used for the crema, but you might need to tweak the water amounts a little.
- If olive oil is out of stock, avocado oil is a good alternative, offering a slightly different flavor.
Pro Tips
Pro tip 1: Make sure your veggies have plenty of room on the baking sheet. If theyre crowded, they wont get that nice char and might end up all soggy. Spread them out and if your tray’s too small, use two instead.
Pro tip 2: When blending the cashew sauce, add water a little bit at a time so that your blender can handle it. If it gets too thick and ends up chunky, more water later on really does the trick.
Pro tip 3: Warm your tortillas just until they start to get a bit crispy on the edges. Don’t overdo it or they might become too hard to fold and mess up your taco.
Pro tip 4: Always taste your sauce before drizzling it over the tacos. This way you can adjust the lime juice, salt, or chipotle level so you get the perfect balance of zing and heat.
Roasted Sweet Potato & Cauliflower Tacos With Cashew Crema Recipe
I absolutely love these roasted sweet potato and cauliflower tacos. They combine hearty veggies, black beans, and a tangy chipotle lime cashew cream that delivers comfort with a burst of flavor in every bite. They're an effortless, nutritious meal perfect for busy weeknights or relaxed hangouts, leaving me feeling totally satisfied and inspired.
8
servings
284
kcal
Equipment: 1. Oven – for roasting the veg
2. Baking sheet – to toss and roast the veggies
3. Mixing bowl – to coat the sweet potatoes and cauliflower with oil and spices
4. Colander – to drain and rinse the black beans
5. High-speed blender – to blend the cashews, chipotle, lime juice, garlic, and water
6. Dry skillet – to warm the corn tortillas
7. Measuring cups and spoons – for the precise amounts of water, oil, and spices
8. Knife – for chopping garlic and prepping any garnishes
Ingredients
-
2 medium sweet potatoes, peeled and cubed
-
1 small head cauliflower, cut into florets
-
1 can (15 oz) black beans, drained and rinsed
-
2 tablespoons olive oil
-
1 teaspoon chili powder
-
1 teaspoon ground cumin
-
1/2 teaspoon smoked paprika
-
Salt and pepper, to taste
-
8 corn tortillas
-
1 cup raw cashews (soaked in water for at least 2 hours)
-
1/2 cup water (add more if needed for creaminess)
-
1 chipotle pepper in adobo sauce (or about 1 tablespoon adobo sauce if you want it milder)
-
Juice of 1 lime
-
1 garlic clove, minced
-
Optional: Fresh cilantro and avocado slices for garnish
Directions
- Preheat your oven to 425°F. Toss the cubed sweet potatoes and cauliflower florets with olive oil, chili powder, cumin, smoked paprika, salt and pepper on a baking sheet.
- Roast them in the preheated oven for about 25-30 minutes, stirring halfway through so they get nicely charred.
- While the veggies are roasting, drain and rinse the black beans and set them aside.
- In a high-speed blender, combine the soaked cashews, 1/2 cup water, chipotle pepper (or about 1 tablespoon adobo sauce if you want it milder), lime juice, minced garlic and a pinch of salt. Blend until smooth; add more water if needed.
- Warm the corn tortillas in a dry skillet over medium heat for about 1 minute on each side.
- Once the sweet potatoes and cauliflower are done, mix them with the black beans.
- Spoon the roasted veggie and bean mixture onto each tortilla.
- Drizzle that creamy chipotle lime cashew sauce generously over the top.
- Garnish with fresh cilantro and avocado slices if you like.
- Serve immediately and enjoy your easy Roasted Sweet Potato & Cauliflower Tacos!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 250g
- Total number of serves: 8
- Calories: 284kcal
- Fat: 13g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Polyunsaturated: 2.2g
- Monounsaturated: 7g
- Cholesterol: 0mg
- Sodium: 375mg
- Potassium: 345mg
- Carbohydrates: 41g
- Fiber: 9g
- Sugar: 5g
- Protein: 10g
- Vitamin A: 5000IU
- Vitamin C: 29mg
- Calcium: 68mg
- Iron: 1.7mg
