ROASTED CAULIFLOWER & SWEET POTATO TACOS + CHIPOTLE CASHEW CREMA (plant-based /vegan / dairy-free)

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cotija cheese

Cotija is a more affordable cheese option with a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often cheaper and works well for roasting.

Dice the large sweet potato into about half-inch cubes.

Chop the petite head of cauliflower into bite-sized florets, ensuring uniform size for even roasting.

Transfer the prepped sweet potato and cauliflower to a sheet pan.

Drizzle olive oil over the vegetables.

Sprinkle a homemade taco spice blend of chili powder, ground cumin, smoked paprika, garlic powder, oregano, and salt over the veggies.

Use hands to mix the oil and spice blend into the vegetables, ensuring they are well-coated.

Spread the seasoned vegetables in a single, even layer on the sheet pan.

Roast in a 425°F (220°C) oven for about 25 minutes until the edges are browned and caramelized.

In the last 5 minutes of roasting, add a can of black beans to the sheet pan to warm through.

While the veggies roast, prepare the Chipotle cashew Crema by adding 1/4 cup of unsalted cashews, 1 clove of garlic, chili powder, ground cumin, smoked paprika, salt, juice of 1 lime, and 1/2 cup of water to a high-speed blender.

Blend until smooth and creamy, ensuring the cashews are well broken down.

Once the veggies and black beans are done, assemble the tacos by spreading guacamole or smashed avocado on charred corn tortillas.

Squeeze fresh lime juice over the roasted veggies and black beans before adding them to the tortillas.

Drizzle the Chipotle cashew Crema over the assembled tacos.

Finish with fresh cilantro and another squeeze of lime juice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens