Roasted Sweet Potato + Cauliflower Tacos

This is an easy, 30-minute recipe with smoky, roasted cauliflower and a spicy romesco-inspired sauce. It’s also plant-based, gluten-free, and oil-free optional and grain-free optional. I do a lot for you people! I must like you a lot (wink, wink).

These fresh, healthy tacos are a veggie version of Baja-style fish tacos. Soft corn tortillas cradle, crisp-tender cauliflower (after an initial blanching, the florets are tossed with olive oil and spices and roasted in a hot oven until lightly browned).

INGREDIENTS

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

chipotle lime cashew crema:

• ¼ cup roasted unsalted cashews
• ¼ teaspoon Kosher salt
• ½ cup water
• ½ teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• 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
• 1 lime, juiced

mashed avocado:

• 1 medium avocado
• ½ teaspoon Kosher salt
• 1 lime, juiced
• for taco assembly:
• charred corn tortillas (see Recipe Notes)
• chopped cilantro
• lime wedges

INSTRUCTIONS

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!
9. Recipe is adapted from playswellwithbutter.com

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