Roasted Sweet Potato and Cauliflower Tacos


  • 1 small head of cauliflower, cut into bite sized florets
  • 1 large sweet potato, diced into 1/2 inch cubes
  • 1 Tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp sea salt
  • 1 lime, juiced
  • 1 14-ounce can of black beans, drained and rinsed
  • corn tortillas

Ingredients for chipotle cashew sauce:

  • 1/4 cup cashews, unsalted
  • 1 chipolte pepper from a can in adobo sauce
  • 1 clove of garlic
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp sea salt
  • 1/2 cup water
  • 1 lime, juiced


  1. Preheat oven to 425F.  Line 1 large baking sheet with parchment paper for easy clean up.
  2. Place cauliflower florets and diced sweet potato in a large bowl.  Drizzle the olive oil over top, and season with chili powder, cumin, paprika, garlic powder, oregano, and salt.  Squeeze lime juice over top.  Toss to combine.  Transfer the veggies to the prepared baking dish and roast for 25 minutes, giving the pan a good shake half way through.
  3. Add black beans to the pan, and put back into the oven for another 5 minutes to heat the black beans through.  Remove from the oven and set aside.
  4. Make chipolte cashew sauce: Add all listed ingredients to a blender and blend to combine.  Transfer to a bowl and set aside or store in an airtight container in the refrigerator for up to 1 week.
  5. Assemble tacos by topping each tortilla with roasted veggies and drizzle with chipolte cashew sauce.  You can also squeeze some extra lime over it and add in some avocado!

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