Sweet Potato Cauliflower Tacos
Serves: 4
Total Cook Time: 40
Prep Time: 10
Cook Time: 30
Ingredients
- 1 small head cauliflower, cut into bite-sized florets
- 1 large sweet potato, diced into ½-inch cubes
- 1 tablespoon olive oil
- 1 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon Kosher salt
- 2 tablespoons lime juice
- 1 14-ounce can black beans, drained & rinsed
- chopped cilantro (optional)
- lime wedges (optional)
- chipotle lime cashew sauce
chipotle lime cashew sauce
- ¼ cup roasted unsalted cashews
- 1 clove garlic
- 1 teaspoon ketchup
- 1 teaspoon apple cider vinegar
- ½ teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon Kosher salt
- ½ cup water
- 2 tablespoons lime juice
- pinch of cayenne powder
Instructions
- Preheat the oven to 425 degrees F. Line 1 large baking sheet with parchment paper and set aside.
- 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.
- Roast the veggies for 25 minutes, giving the baking sheets a good shake about halfway through. Add the black beans to the sheet pan, 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.
- Prep taco assembly: Meanwhile, as the veggies roast, prep the rest of your taco fixins:
- Prep the chipotle lime cashew sauce: Add all listed ingredients in a high-speed blender. Blend to combine. Set aside.
- Assemble the roasted veggie tacos: Smear some guacomole on each tortilla. Top with a generous scoop of roasted veggies. Drizzle some chipotle lime cashew sauce over top. Finish with some freshly chopped cilantro.
