If you’re looking for a delicious, satisfying, and plant-powered taco recipe, you’ve come to the right place.

These Smoky Cauliflower & Sweet Potato Vegan Tacos are loaded with bold flavors, hearty textures, and vibrant colors.

It’s naturally gluten-free, dairy-free, and 100% plant-based.

Plus, with simple, wholesome ingredients, it’s as nutritious as it is delicious.

Ingredients

For the Roasted Cauliflower & Sweet Potato Filling

• 1 small head cauliflower, cut into bite-sized florets (approx. 6 heaping cups)
• 1 large sweet potato, diced into ½-inch cubes (approx. 3 heaping cups)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• Kosher salt and ground black pepper to taste

For the Black Bean Mixture

• 1 (14-ounce) can black beans, drained and rinsed
• 1 lime, juiced
• Pinch of salt and pepper
  

Chipotle Cashew Crema

• ⅓–½ cup roasted unsalted cashews (soaked in hot water for 20 minutes, then drained)
• 1 chipotle pepper (from a can of chipotle peppers in adobo sauce)
• 2 teaspoons adobo sauce (from the same can)
• 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 Serving

• Charred corn tortillas
• Mashed avocado (1 medium avocado + juice of 1 lime) or guacamole
• Pickled red onions
• Chopped fresh cilantro
• Vegan sour cream or Chipotle Cashew Crema (recipe above)
• Vegan cheese or cotija cheese (optional)
• Lime wedges for squeezing
• Salsa of choice
  

Step-by-Step Instructions

Roast the Cauliflower & Sweet Potatoes

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat for easy cleanup.

In a large mixing bowl, add the cauliflower florets and sweet potato cubes. Drizzle with olive oil and season with chili powder, cumin, smoked paprika, garlic powder, dried oregano, salt, and pepper. Toss well to ensure every piece is coated with the spice blend.

Spread the seasoned vegetables in a single layer on the prepared baking sheet. Make sure they aren’t overcrowded, as this helps them roast (not steam).

Roast for 25–30 minutes, flipping halfway through, until the cauliflower is crispy at the edges and the sweet potatoes are tender.

Prepare the Black Beans

While the veggies are roasting, prepare the black beans.

In a small saucepan over medium-low heat, combine the black beans, lime juice, salt, and pepper. Heat until warm, stirring occasionally. This step adds a pop of fresh lime flavor to the beans.

Once heated, set aside until it’s time to assemble your tacos.

Make the Chipotle Cashew Crema

While the beans are warming, make the creamy, smoky chipotle cashew crema.

If you haven’t soaked the cashews yet, cover them with hot water and let them soak for 20 minutes. Drain well before using.

Add the soaked cashews to a blender or food processor along with 1 chipotle pepper, 2 teaspoons adobo sauce, 1 clove garlic, chili powder, smoked paprika, cumin, kosher salt, water, and lime juice.

Blend until smooth and creamy, stopping to scrape down the sides if needed. If the crema is too thick, add a tablespoon of water at a time until it reaches a drizzle-able consistency.

Taste and adjust for spice, salt, or tanginess. If you want it spicier, add more adobo sauce or chipotle pepper.

Warm the Tortillas

To take your tacos to the next level, char your tortillas. Place a corn tortilla directly on a gas stove flame or in a dry skillet over medium-high heat.

Heat each side for about 15–20 seconds until lightly charred and soft.

Assemble the Tacos

Now for the fun part — assembling your tacos! Here’s how to layer them for maximum flavor:

1. Start with a warm charred tortilla as your base.
2. Add a layer of mashed avocado or guacamole for creaminess.
3. Scoop in a hearty serving of the roasted cauliflower and sweet potato mix.
4. Spoon on a portion of the lime-spiced black beans.
5. Drizzle with the smoky, spicy chipotle cashew crema.
6. Garnish with pickled red onions, chopped fresh cilantro, and a sprinkle of vegan cheese or cotija (if using).
7. Finish with a squeeze of fresh lime juice for brightness.
   
   

Pro Tips for Perfect Tacos

Don’t overcrowd the pan when roasting veggies. Spread them out so they crisp up instead of steaming. If you prefer less heat, use half a chipotle pepper in the cashew crema instead of a full one.

Make it ahead! The crema and pickled onions can be made up to 3 days in advance. For gluten-free tortillas, use certified gluten-free corn tortillas.

Why You’ll Love This Recipe

• Flavor explosion: Sweet, smoky, spicy, tangy — every bite is an adventure.
• Whole-food ingredients: Packed with fiber, vitamins, and plant-based protein.
• Meal-prep friendly: Make the crema and roasted veggies in advance for easy taco nights.
• Customizable: Change up the toppings to suit your taste.
  
  

Frequently Asked Questions (FAQs)

Can I make this ahead of time?
Absolutely! The roasted veggies and chipotle cashew crema can be prepared up to 3 days in advance. Reheat the veggies in the oven or a skillet to restore their crispy edges.

Can I make the crema without cashews?
Yes! If you’re nut-free, you can swap cashews for sunflower seeds or silken tofu for a similar creamy texture.

How spicy is this recipe?
It has a mild-to-moderate spice level thanks to the chipotle crema. For less spice, use less chipotle or adobo sauce.

Closing Thoughts

These Smoky Cauliflower & Sweet Potato Vegan Tacos are the ultimate plant-based comfort food. Roasted veggies, hearty beans, creamy avocado, and a zippy chipotle crema come together in one flavor-packed bite. Whether you’re cooking for family, friends, or just yourself, this taco recipe guarantees smiles around the table.

So, gather your ingredients, preheat that oven, and get ready to build the most delicious vegan tacos of your life. 🌮✨