Roasted Sweet Potato Cauliflower Tacos Recipes

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ROASTED SWEET POTATO + CAULIFLOWER TACOS



Roasted Sweet Potato + Cauliflower Tacos image

An easy vegetarian tacos recipe filled with easy roasted cauliflower, roasted sweet potatoes, black beans, topped with vegan chipotle lime cashew crema. These roasted sweet potato + cauliflower tacos are totally weeknight-friendly, made in 40 minutes or less, making this the perfect vegetarian taco recipe for Taco Tuesday!

Provided by Jess Larson

Categories     tacos

Time 40m

Number Of Ingredients 26

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
1 lime, juiced
1 14-ounce can black beans, drained & rinsed
¼ cup roasted unsalted cashews
1 chipotle pepper (from a can, in adobo sauce) OR 2 teaspoons adobo sauce (from a can of chipotle peppers in adobo sauce)
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
1 medium avocado
1 lime, juiced
½ teaspoon Kosher salt
charred corn tortillas (see Recipe Notes)
chopped cilantro
lime wedges

Steps:

  • to 425 degrees F. Line 1 large baking sheet with parchment paper or aluminum foil for easy clean up and set aside.
  • 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.
  • for 25 minutes, giving the baking sheets a good shake about halfway through. Add the black beans to the sheet pan, seasoning with another pinch of salt, 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.
  • : Meanwhile, as the veggies roast, prep the rest of your taco fixins:
  • Add all listed ingredients in a bowl. Use a fork to mash to your desired consistency. Set aside.
  • We like tortillas with a little char in our house! See Recipe Notes for a run-down on how we do it.
  • Smear some mashed avocado on each tortilla. Top with a generous scoop of roasted veggies. Drizzle some chipotle lime cashew crema over top. Finish with some freshly chopped cilantro. Enjoy!

Nutrition Facts : ServingSize 2 Tacos, Calories 402 calories, Sugar 4.8 g, Sodium 865.4 mg, Fat 15 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 59.2 g, Fiber 15.8 g, Protein 13.2 g, Cholesterol 0 mg

ROASTED CURRY-SPICED SWEET POTATOES AND CAULIFLOWER



Roasted Curry-Spiced Sweet Potatoes and Cauliflower image

This is a quick, easy, and healthy side dish with a little bit of heat.

Provided by ChefLaura

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 35m

Yield 4

Number Of Ingredients 9

2 sweet potatoes, peeled and cut into 3/4-inch chunks
½ head cauliflower, cut into bite-size pieces
¼ teaspoon freshly ground black pepper
2 tablespoons olive oil
1 tablespoon curry powder
1 tablespoon maple syrup
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon sea salt

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Combine sweet potatoes, cauliflower, black pepper, olive oil, curry powder, maple syrup, garlic, thyme, and salt together in a bowl until evenly coated; spread onto the prepared baking sheet.
  • Bake in the preheated oven until vegetables are tender and lightly browned, about 20 minutes.

Nutrition Facts : Calories 197 calories, Carbohydrate 31.7 g, Fat 7.1 g, Fiber 5.9 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 525.9 mg, Sugar 9.5 g

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