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Roasted Sweet Potato and Cauliflower Tacos with Chipotle Cashew Crema Recipe

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4.1 from 26 reviews

These Roasted Sweet Potato and Cauliflower Tacos with Chipotle Cashew Crema are a flavorful, plant-based meal perfect for a wholesome lunch or dinner. Roasted to perfection with a smoky spice blend, the sweet potatoes and cauliflower pairs beautifully with warm black beans, charred corn tortillas, and a creamy, smoky chipotle cashew sauce. Topped with fresh lime, cilantro, and optional toppings such as avocado, vegan cheese, and pickled onions, these tacos are vibrant, satisfying, and easy to make in under 45 minutes.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Vegetables and Beans

  • 1 small head cauliflower, cut into bite-sized florets (approx. 1 ½ pounds or 6 heaping cups florets)
  • 1 large sweet potato, diced into ½-inch cubes (approx. 1 pound or 3 heaping cups diced)
  • 1 (14-ounce) can black beans, drained and rinsed
  • 1 lime, juiced (for veggies)
  • kosher salt and ground black pepper, to season

Spices and Oil

  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • 1 teaspoon kosher salt (for seasoning veggies)

Chipotle Cashew Crema

  • ⅓ – ½ cup roasted unsalted cashews
  • 1 chipotle pepper and/or 2 teaspoons adobo sauce (from canned chipotle peppers in adobo)
  • 1 clove garlic
  • ½ teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ¼ teaspoon kosher salt
  • ½ cup water
  • 1 lime, juiced (for crema)

For Serving (Optional)

  • Charred corn tortillas
  • Mashed avocado (1 medium avocado + juice of 1 lime) or guacamole
  • Vegan sour cream cashew crema (see above)
  • Pickled red onions
  • Chopped fresh cilantro
  • Cotija cheese or vegan cheese of choice
  • Salsa of choice
  • Lime wedges

Instructions

  1. Prep: Preheat your oven to 425°F (220°C) and position a rack in the center. Line a large baking sheet with parchment paper or foil for easy cleanup. Prepare all the ingredients by cutting the cauliflower into bite-sized florets, dicing the sweet potato into ½-inch cubes, rinsing and draining the black beans, and measuring out the spices.
  2. Season the Vegetables: Place the cauliflower florets and sweet potato cubes in a large bowl or directly on the prepared baking sheet. Drizzle with 1 tablespoon olive oil, then sprinkle with 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon dried oregano, 1 teaspoon kosher salt, and black pepper to taste. Toss everything together to coat the vegetables evenly. Spread them out in a uniform layer on the baking sheet, ensuring they have room to roast rather than steam.
  3. Roast the Vegetables: Place the sheet pan in the preheated oven and roast for about 30 minutes. Halfway through roasting, give the pan a good shake or stir to promote even browning. In the last 5 minutes, add the drained black beans on the baking sheet to warm through alongside the roasted veggies. The vegetables should be tender and slightly crispy at the edges when done. Remove the pan from the oven and squeeze the juice of 1 lime over the roasted vegetables and beans. Set aside.
  4. Prepare the Chipotle Cashew Crema: While the vegetables roast, add ⅓ to ½ cup roasted unsalted cashews, 1 chipotle pepper and/or 2 teaspoons adobo sauce, 1 clove garlic, ½ teaspoon chili powder, ½ teaspoon smoked paprika, ½ teaspoon ground cumin, ¼ teaspoon kosher salt, ½ cup water, and the juice of 1 lime to a high-speed blender. Blend until completely smooth and creamy, stopping to scrape down the sides if needed, about 1 minute. Transfer to a bowl or airtight container and refrigerate until ready to serve.
  5. Optional Preparations: If desired, prepare smashed avocado by mashing 1 medium avocado with juice of 1 lime and a pinch of salt. Warm or char corn tortillas on a hot skillet or grill for added flavor and pliability. Assemble any other desired toppings such as pickled red onions, chopped cilantro, cheese, salsa, and lime wedges.
  6. Assemble and Serve: Fill each tortilla with a generous portion of the roasted sweet potato and cauliflower mixture, black beans, and smashed avocado. Drizzle with the chipotle cashew crema and add any additional toppings to taste. Serve immediately and enjoy these smoky, tangy, and wholesome vegetarian tacos.

Notes

  • Use roasted unsalted cashews for the creama to add depth of flavor and creaminess without added oils.
  • Char corn tortillas in a dry skillet over medium-high heat for about 30 seconds per side to enhance flavor and texture.
  • Adjust chipotle pepper and adobo sauce quantity depending on preferred spice level.
  • The avocado smash is a simple combo of ripe avocado, lime juice, and salt, providing a creamy layer inside the tacos.
  • Leftover chipotle cashew crema keeps well in the refrigerator for up to 1 week.
  • For a vegan version, omit cotija cheese or substitute with vegan cheese.
  • These tacos are ideal served fresh but can be stored separately and assembled before eating.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Mexican
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/roasted-sweet-potato-and-cauliflower-tacos-with-chipotle-cashew-crema-recipe/