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easy sweet potato cauliflower vegan tacos

Smoky Cauliflower & Sweet Potato Vegan Tacos with Chipotle Cashew Crema

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

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 can black beans, drained and rinsed 14-ounce
  • 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 or guacamole 1 medium avocado + juice of 1 lime
  • 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

Method
 

Assemble the Tacos
  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.