SWEET POTATO & CAULIFLOWER TACOS
Directions
- 1Season cauliflower and sweet potato with olive oil, chili powder, cumin, smoked paprika, garlic powder, dried oregano, salt, and pepper.
- 2Arrange the seasoned vegetables in a single layer on a baking sheet.
- 3Roast for 30 minutes at 425°F.
- 4In the last 5 minutes of roasting, add black beans to the baking sheet.
- 5Remove from the oven and squeeze lime juice over the top.
- 6Combine all listed cashew crema ingredients (roasted unsalted cashews, chipotle pepper, garlic, chili powder, smoked paprika, ground cumin, water, and lime juice) in a high-speed blender.
- 7Blend until smooth and creamy, about 1 minute.
- 8Char tortillas.
- 9Smash avocado with lime juice and salt.
- 10Pile roasted veggies and black beans on a charred tortilla with smashed avocado and a generous drizzle of cashew crema.
Ingredients
- 1 small head cauliflower, cut into florets
- 1 large sweet potato, diced ½-inch cubes
- 1 Tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp dried oregano
- 14 oz drained black beans
- 1 lime, juiced
- S&P
- 0.5 C roasted unsalted cashews
- 1 chipotle pepper
- 1 clove garlic
- 0.5 tsp chili powder
- 0.5 tsp smoked paprika
- 0.5 tsp ground cumin
- 0.5 C water
- 1 lime, juiced
Equipment
sheet panhigh-speed blendercorn tortilla
Tips
- When you blend cashews, they turn into the creamiest dairy-free sauce.
- The tacos are vegan and dairy-free.
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