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Dinner Recipes/ Healthy Recipes

Easy Roasted Veggie Tacos

This Roasted Cauliflower and Sweet Potato Tacos are a fun vegetarian dinner that is sure to please everyone. An simpe vegetarian tacos flavor-filled with easy roasted cauliflower, roasted sweet potatoes, topped with vegan chipotle lime cashew crema. This tacos are totally easy, healthy, weeknight-friendly, made in 40 minutes or less, making this the perfect vegetarian taco recipe for Taco Tuesday!

Easy Roasted Veggie Tacos

This Roasted Cauliflower and Sweet Potato Tacos are totally healthy, vegan, budget friendly, yet incredibly delicious. Only takes 40 minutes to make, easy vegetarian tacos with 3 layers of major flavor.

How to Make Roasted Cauliflower Sweet Potato Tacos

So first, the veggies. These tacos are filled with roasted sweet potatoes, roasted cauliflower & black beans. The prep simply involves chopping up the cauliflower and sweet potato into bite-sized pieces. If you want to make this step even easier – get the pre-chopped veggies. To make the filling, you simply toss some cauliflower & sweet potatoes in taco spices with some olive oil & lime juice, then spread them on a pan & let them roast. Just before they’re done roasting, add some drained black beans to the pan, & pop it back into the oven for a few minutes to warm up.

The sweet potato & cauliflower filling has such deep flavors from roasting away in taco spices, just piling them on top of a thick layer of smashed avocado (avocado mashed with lemon juice & salt), it couldn’t be easier to throw together, & the creaminess & brightness of avocado balances out the rich, spicy notes from the veggies perfectly.

Next is the easy vegan chipotle lime cashew crema. This crema is so creamy, so smoky & flavorful, & so vegan since it’s made with cashews instead of any dairy! It’s so easy to make since all you have to do is pop the ingredients in a blender & let it whirl, it keeps forever in the fridge so you can use it to top tacos, burrito bowls, as a creamy hot sauce on any dish, or even as a dip for chips.

Once that step is done, you simply put the baking sheets in the oven for the veggies to roast for 40-45 minutes.

Easy Roasted Veggie Tacos

And that’s it! Once the veggies are roasted, you just assemble! We stuffed ours into warm flour tortillas. These Roasted Cauliflower Sweet Potato Tacos are so tasty and will definitely be our go-to vegetarian Taco Tuesday from now on!

Easy Roasted Veggie Tacos

This Roasted Cauliflower and Sweet Potato Tacos are a fun vegetarian dinner that is sure to please everyone. An simpe vegetarian tacos flavor-filled with easy roasted cauliflower, roasted sweet potatoes, topped with vegan chipotle lime cashew crema. This tacos are totally easy, healthy, weeknight-friendly, made in 40 minutes or less, making this the perfect vegetarian taco recipe for Taco Tuesday!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4

Ingredients
  

  • 1 large sweet potato diced into ½-inch cubes
  • 1 small head cauliflower cut into bite-sized florets
  • 1 14- ounce can black beans drained & rinsed
  • 1 teaspoons chili powder
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • 1 lime juiced
  • ½ teaspoon Kosher salt

Chipotle Lime Cashew Crema:

  • 1 chipotle pepper from a can, in adobo sauce OR 2 teaspoons adobo sauce (from a can of chipotle peppers in adobo sauce)
  • ¼ cup roasted unsalted cashews
  • ½ teaspoon chili powder
  • 1 clove garlic
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon Kosher salt
  • 1 lime juiced
  • ½ cup water

Mashed Avocado:

  • 1 lime juiced
  • 1 medium avocado
  • ½ teaspoon Kosher salt

For Taco Assembly:

  • chopped cilantro
  • charred corn tortillas
  • lime wedges

Instructions
 

  • Preheat the oven to 425 degrees F.
  • Line 1 large baking sheet with parchment paper or aluminum foil for easy clean up 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, 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.
  • Prep taco assembly: Meanwhile, as the veggies roast, prep the rest of your taco fixins:
  • Prep the chipotle lime cashew crema: Add all listed ingredients in a high-speed blender. Blend to combine. Transfer to a bowl and set aside or store in an airtight container in the refrigerator for up to 1 week. Enjoy!
  • Mash the avocado: Add all listed ingredients in a bowl. Use a fork to mash to your desired consistency. Set aside.
  • Char some tortillas: We like tortillas with a little char in our house! See Recipe Notes for a run-down on how we do it.
  • Assemble the roasted veggie tacos: 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.