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–+ servings
Roasted Sweet Potato & Cauliflower Tacos

Roasted Sweet Potato & Cauliflower Tacos That You'll Crave

Enjoy these Roasted Sweet Potato & Cauliflower Tacos, a vibrant and nutrient-packed vegan dinner that's quick and delicious.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Filling
  • 1 head Cauliflower substitute with broccoli if desired
  • 2 cups Sweet Potato cubed; can be swapped with butternut squash
  • 2 tablespoons Olive Oil avocado oil works as an alternative
  • 1 teaspoon Chili Powder adjust based on heat preference
  • 1 teaspoon Ground Cumin can be replaced with coriander
  • 1 teaspoon Smoked Paprika regular paprika is milder
  • 1 teaspoon Garlic Powder fresh garlic can be used, adjust amount
  • 1 teaspoon Dried Oregano Italian seasoning serves as an alternative
  • 1 can Black Beans pinto beans can be used as a substitute
  • 1 Juice Lime essential for balancing flavors
  • to taste Kosher Salt
  • to taste Black Pepper
  • 8 tortillas Corn Tortillas can substitute with flour tortillas if desired
For the Smoky Chipotle Cashew Crema
  • 1 cup Roasted Unsalted Cashews soaked almonds can be a substitute
  • 1 pepper Chipotle Pepper and Adobo Sauce adjust to taste for spice
  • 1 clove Garlic fresh or powdered garlic work well
  • 1/2 cup Water add more for a thinner crema

Equipment

  • Oven
  • baking sheet
  • mixing bowl
  • Blender

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Chop the cauliflower into bite-sized florets and peel or cube the sweet potato. Prepare your spices.
  2. In a large mixing bowl, combine the chopped cauliflower and sweet potato. Drizzle with olive oil and sprinkle the spices on top. Toss to coat.
  3. Spread the veggies on a baking sheet and roast for about 30 minutes, tossing halfway for even browning.
  4. With 5 minutes left, add the black beans to the baking sheet to warm them up.
  5. In a blender, combine cashews, chipotle pepper, garlic, lime juice, and water. Blend until smooth. Set aside.
  6. Assemble the tacos with roasted veggies, black beans, and drizzle with the chipotle cashew crema. Top with avocado or cilantro if desired.

Nutrition

Serving: 1tacoCalories: 250kcalCarbohydrates: 40gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gSodium: 300mgPotassium: 500mgFiber: 10gSugar: 4gVitamin A: 1200IUVitamin C: 30mgCalcium: 60mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 5 days. Crema should be kept separate until serving.

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