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Clean recipe · delscookingtwist.com

Spicy Vegan Sweet Potato and Cauliflower Tacos

Healthy vegan tacos filled with roasted sweet potato and cauliflower, mashed avocado and topped with a spicy cashew sauce. They are loaded with healthy and hearty flavors and make a perfect quick, easy weeknight dinner. These tacos are Oh SO good!

Original recipe: delscookingtwist.com

Yield:
8 servings
Prep:
10 min
Cook:
30 min
Total:
40 min
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Spicy Vegan Sweet Potato and Cauliflower Tacos

Ingredients

  1. Charred flour or corn tortillas
  2. 1 head cauliflower, cut into florets
  3. 1 large sweet potato, diced
  4. 1 Tablespoon olive oil
  5. ½ teaspoon chili powder
  6. 1 teaspoon ground cumin
  7. 1 teaspoon smoked paprika
  8. ½ teaspoon garlic powder (or 1 garlic clove, minced)
  9. ½ teaspoon salt
  10. 1 avocado, mashed
  11. 2 limes, juiced
  12. 1 14-ounce (400g) can black beans, drained & rinsed
  13. Chopped cilantro (for serving)
  14. Lime wedges (for serving)
  15. A handful cashews (for serving)
  16. ¼ cup (65g) cashew butter
  17. 1/2 Tablespoon harissa paste
  18. 1 clove garlic, minced
  19. ¼ teaspoon salt
  20. ½ cup (120 ml) water
  21. 1 lime, juiced

Instructions

  1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Set aside.
  2. In a large bowl, toss together the cauliflower florets and diced sweet potato with olive oil, then season with the chili powder, cumin, paprika, garlic powder and salt. Squeeze one lime over and toss to combine. Transfer the veggies to the prepared baking dish, arranging everything in a uniform layer.
  3. Roast the veggies for about 25 minutes, shaking the baking sheet halfway through. Add the drained black beans to the sheet pan, 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.
  4. While vegetable are roasting, prepare the harissa cashew sauce: add all listed ingredients in a high-speed blender. Blend to combine until smooth. Transfer to a bowl and set aside.
  5. Mash the avocado with a fork to your desired consistency, and squeeze the remaining lime over. Set aside.
  6. To char the tortillas, pop a tortilla directly over open flame on a gas burner. Once a little smoke comes off the tortilla, continue to rotate the tortilla until it’s lightly charred. Flip it over and continue until both sides of the tortillas are evenly charred. Do not over-do it as this will completely dry the tortillas out. Transfer to a plate. Keep your tortillas topped with a damp paper towel to prevent them from drying out until you’re ready to serve.
  7. To assemble the tacos, spread some mashed avocado on each tortilla, top with roasted vegetables and drizzle some harissa cashew sauce over. Finish with squeezing lime wedges over, add freshly chopped cilantro, cashews and enjoy!