Roasted Sweet Potato & Cauliflower Tacos With Cashew Crema Recipe

I’m sharing an easy, weeknight friendly roasted cauliflower and sweet potato taco recipe with black beans and a smoky vegan chipotle lime cashew crema that I consider the Best Vegan Taco Recipe.

I never expected weeknight tacos to feel this clever. Roasted sweet potatoes get crisped edges and pillowy centers, while a silky cashew crema pulls everything together with a bright tang and just enough richness.

I love that it all comes together fast so taco Tuesday stops being a chore and becomes something I actually want to eat again. This is the kind of dish thats on repeat, the one I brag about but also hide the leftovers of.

It’s why I already call it one of my Top Vegan Recipes. Try it and tell me what you think.

Ingredients

• Sweet potato: Rich in fiber and vitamin A, adds natural sweetness and tender bite.
• Cauliflower: Low calorie, high vitamin C, roasts up with a pleasant nutty flavor.
• Cashews: Creamy source of healthy fats and protein, makes a rich tangy crema.
• Black beans: Full of plant protein and fiber, gives savory, earthy contrast.
• Avocado: Butter smooth fats, adds creaminess and mild, slightly sweet flavor.
• Lime: Bright acidic punch, lifts flavors with citrusy tang and fresh zip.
• Red cabbage: Crunchy, colorful, high in fiber and antioxidants, adds crisp bite.
• Chipotle: Smoky, spicy heat that deepens savory notes, use sparingly for balance.

Ingredient Quantities

• 2 medium sweet potatoes peeled and cut into 1/2-inch cubes
• 1 medium head cauliflower cut into florets
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 (15 oz) can black beans drained and rinsed
• 3/4 cup raw cashews (soaked)
• 1/3 to 1/2 cup water or unsweetened plant milk
• 1 to 2 tablespoons lime juice (about 1 lime)
• 1 chipotle chile in adobo or 1/2 to 1 teaspoon chipotle powder
• 1 small garlic clove
• 1/2 teaspoon kosher salt for crema
• 1/2 teaspoon maple syrup (optional)
• 8 small corn or flour tortillas
• 1 ripe avocado sliced or mashed your call
• 1 cup shredded red cabbage
• 1/4 cup red onion thinly sliced
• 1/4 cup fresh cilantro chopped
• 1 lime cut into wedges for serving

How to Make this

1. Preheat oven to 425F and line a baking sheet with parchment or foil for easy cleanup. Cube 2 medium peeled sweet potatoes (1/2 inch) and break 1 head cauliflower into florets, pat dry so they roast not steam.

2. In a large bowl toss the sweet potatoes and cauliflower with 3 tablespoons olive oil, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon kosher salt and 1/2 teaspoon black pepper until everything is evenly coated. Don’t overcrowd the pan, give them some space.

3. Spread veggies in a single layer and roast 20 to 25 minutes, flipping once halfway, until edges are browned and fork tender.

4. While the veggies roast make the cashew crema: drain 3/4 cup soaked cashews (if they’re not soaked, pour boiling water over them and let sit 15 minutes then drain). Blend cashews with 1/3 to 1/2 cup water or unsweetened plant milk, 1 to 2 tablespoons lime juice, 1 chipotle chile in adobo (or 1/2 to 1 teaspoon chipotle powder), 1 small garlic clove, 1/2 teaspoon kosher salt and 1/2 teaspoon maple syrup (optional) until very smooth. Add more liquid to thin to a pourable crema, taste and adjust lime, salt or chipotle.

5. Warm 1 (15 oz) can black beans (drained and rinsed) in a small saucepan over low heat, just until heated through; season with a little salt or a pinch of the smoked paprika/cumin mix if you like.

6. Warm 8 small corn or flour tortillas in a dry skillet about 30 seconds per side or wrap in a damp towel and microwave 20 to 30 seconds so they’re pliable. Keep them covered so they stay warm.

7. Assemble: spread a little black beans on each tortilla, top with a generous spoonful of roasted sweet potato and cauliflower.

8. Top with sliced or mashed avocado, 1 cup shredded red cabbage, 1/4 cup thinly sliced red onion and 1/4 cup chopped fresh cilantro.

9. Drizzle with the chipotle lime cashew crema, squeeze lime wedges over the tacos and serve right away. If you want extra heat add more chipotle or a sprinkle of chili powder, if you want extra brightness add more lime.

Equipment Needed

1. Oven and a rimmed baking sheet (line with parchment or foil for easy cleanup)
2. Large mixing bowl for tossing the veggies
3. Chef’s knife (sharp)
4. Cutting board
5. Measuring spoons and a tablespoon/cup measure
6. Tongs or a big spoon for turning the veggies
7. Blender or food processor for the cashew crema
8. Small saucepan to warm the black beans
9. Dry skillet or cast iron pan to warm tortillas (plus a clean towel to keep them covered)

FAQ

Roasted Sweet Potato & Cauliflower Tacos With Cashew Crema Recipe Substitutions and Variations

• Sweet potatoes: swap with butternut squash for similar sweetness and roast time, or use carrots cut into 1 inch pieces roast about 5 to 10 minutes longer, or Yukon gold potatoes for a less sweet taco filling roast 10 to 15 minutes more until tender
• Cauliflower: use broccoli florets roast same temp but watch so they do not burn, or halved Brussels sprouts need a touch more oil and similar time, or cremini mushrooms roasted until golden for a deeper savory note
• Cashews for the crema: for a nut free option soak and blend 3/4 cup sunflower seeds, or blend 1 cup silken tofu with lime and chipotle for creamy tang, or use about 1/2 cup plain Greek yogurt if you eat dairy
• Chipotle in adobo: use 1/2 to 1 teaspoon chipotle powder, or 1 teaspoon smoked paprika plus 1/4 teaspoon cayenne for heat, or just a splash of your favorite hot sauce to taste

Pro Tips

1) Dry and size the veg so they cook evenly. If your sweet potato cubes are bigger than the cauliflower, either cut them smaller or parboil the sweet potato 3 to 5 minutes so everything finishes at the same time, otherwise you’ll burn the cauliflower or undercook the potato.

2) For silkier cashew crema use warm liquid and blend longer, scrape the sides and pulse again, dont stop too soon or it’ll be gritty. If you didnt soak the cashews ahead, pour boiling water over them and wait 15 minutes, then drain and blend; add the chipotle a little at a time so you dont overpower the sauce.

3) Warm and flavor the beans, dont just heat them plain. Put the drained beans in a small pan with a splash of water, a pinch of smoked paprika or cumin and a squeeze of lime, then mash a few beans to make a saucy base that helps the tacos stick together.

4) Assembly and make-ahead hacks: keep tortillas wrapped in a clean towel in a warm oven so they stay pliable, and if you roast the veg ahead re-crisp them under the broiler for 2 minutes before serving. The crema keeps 3 to 4 days in the fridge, just thin with a little water or plant milk when you use it again.

Roasted Sweet Potato & Cauliflower Tacos With Cashew Crema Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I’m sharing an easy, weeknight friendly roasted cauliflower and sweet potato taco recipe with black beans and a smoky vegan chipotle lime cashew crema that I consider the Best Vegan Taco Recipe.

Pin

Servings

4

servings

Calories

703

kcal

Equipment: 1. Oven and a rimmed baking sheet (line with parchment or foil for easy cleanup)
2. Large mixing bowl for tossing the veggies
3. Chef’s knife (sharp)
4. Cutting board
5. Measuring spoons and a tablespoon/cup measure
6. Tongs or a big spoon for turning the veggies
7. Blender or food processor for the cashew crema
8. Small saucepan to warm the black beans
9. Dry skillet or cast iron pan to warm tortillas (plus a clean towel to keep them covered)

Ingredients

• 2 medium sweet potatoes peeled and cut into 1/2-inch cubes

• 1 medium head cauliflower cut into florets

• 3 tablespoons olive oil

• 1 teaspoon smoked paprika

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 1 (15 oz) can black beans drained and rinsed

• 3/4 cup raw cashews (soaked)

• 1/3 to 1/2 cup water or unsweetened plant milk

• 1 to 2 tablespoons lime juice (about 1 lime)

• 1 chipotle chile in adobo or 1/2 to 1 teaspoon chipotle powder

• 1 small garlic clove

• 1/2 teaspoon kosher salt for crema

• 1/2 teaspoon maple syrup (optional)

• 8 small corn or flour tortillas

• 1 ripe avocado sliced or mashed your call

• 1 cup shredded red cabbage

• 1/4 cup red onion thinly sliced

• 1/4 cup fresh cilantro chopped

• 1 lime cut into wedges for serving

Directions

• Preheat oven to 425F and line a baking sheet with parchment or foil for easy cleanup. Cube 2 medium peeled sweet potatoes (1/2 inch) and break 1 head cauliflower into florets, pat dry so they roast not steam.
• In a large bowl toss the sweet potatoes and cauliflower with 3 tablespoons olive oil, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon kosher salt and 1/2 teaspoon black pepper until everything is evenly coated. Don’t overcrowd the pan, give them some space.
• Spread veggies in a single layer and roast 20 to 25 minutes, flipping once halfway, until edges are browned and fork tender.
• While the veggies roast make the cashew crema: drain 3/4 cup soaked cashews (if they’re not soaked, pour boiling water over them and let sit 15 minutes then drain). Blend cashews with 1/3 to 1/2 cup water or unsweetened plant milk, 1 to 2 tablespoons lime juice, 1 chipotle chile in adobo (or 1/2 to 1 teaspoon chipotle powder), 1 small garlic clove, 1/2 teaspoon kosher salt and 1/2 teaspoon maple syrup (optional) until very smooth. Add more liquid to thin to a pourable crema, taste and adjust lime, salt or chipotle.
• Warm 1 (15 oz) can black beans (drained and rinsed) in a small saucepan over low heat, just until heated through; season with a little salt or a pinch of the smoked paprika/cumin mix if you like.
• Warm 8 small corn or flour tortillas in a dry skillet about 30 seconds per side or wrap in a damp towel and microwave 20 to 30 seconds so they’re pliable. Keep them covered so they stay warm.
• Assemble: spread a little black beans on each tortilla, top with a generous spoonful of roasted sweet potato and cauliflower.
• Top with sliced or mashed avocado, 1 cup shredded red cabbage, 1/4 cup thinly sliced red onion and 1/4 cup chopped fresh cilantro.
• Drizzle with the chipotle lime cashew crema, squeeze lime wedges over the tacos and serve right away. If you want extra heat add more chipotle or a sprinkle of chili powder, if you want extra brightness add more lime.

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: 445g
• Total number of serves: 4
• Calories: 703kcal
• Fat: 32g
• Saturated Fat: 3.5g
• Trans Fat: 0g
• Polyunsaturated: 2.5g
• Monounsaturated: 12.5g
• Cholesterol: 0mg
• Sodium: 875mg
• Potassium: 1096mg
• Carbohydrates: 94g
• Fiber: 23.4g
• Sugar: 8g
• Protein: 21g
• Vitamin A: 14200IU
• Vitamin C: 80mg
• Calcium: 150mg
• Iron: 4.6mg