ROASTED CAULIFLOWER & SWEET POTATO TACOS + CHIPOTLE CASHEW CREMA (plant-based /vegan / dairy-free)

Ingredients

• 1 large Sweet Potato (peeled and diced into ½‑inch cubes)
• 1 small head Cauliflower (broken into bite‑size florets)
• 2 tablespoons Olive Oil (for coating vegetables)
• 1 teaspoon Chili Powder (part of taco spice blend)
• 1 teaspoon Ground Cumin (part of taco spice blend)
• 1 teaspoon Smoked Paprika (part of taco spice blend)
• 0.5 teaspoon Garlic Powder (part of taco spice blend)
• 0.5 teaspoon Oregano (Mexican oregano preferred; Italian oregano works too)
• 0.5 teaspoon Salt (part of taco spice blend)
• 1 can Black Beans (15‑oz, drained and rinsed; added during last 5 minutes of roasting)
• 0.25 cup Cashews (unsalted, raw or roasted; soak if using regular blender)
• 1 clove Garlic (for crema)
• 1 pepper Chipotle Pepper in Adobo (or 1 tsp adobo sauce for milder heat)
• 1 lime Lime (juice used in crema and for topping)
• 0.5 cup Water (for blending crema)
• 8 tortillas Corn Tortillas (6‑inch, charred on skillet before serving)
• 1 avocado Avocado (mashed with lime juice for topping)
• 0.25 cup Fresh Cilantro (chopped for garnish)

Instructions

1. Prepare Sweet Potato and Cauliflower

   Peel the sweet potato and dice into ½‑inch cubes. Break the cauliflower head into bite‑size florets, keeping pieces uniform in size.

   Time: PT10M

2. Combine Taco Spice Blend

   In a small bowl whisk together chili powder, ground cumin, smoked paprika, garlic powder, oregano, and salt.

   Time: PT2M

3. Season Vegetables

   Place the diced sweet potato and cauliflower on a baking sheet. Drizzle with olive oil, sprinkle the spice blend, and toss with your hands until everything is evenly coated. Spread in a single layer.

   Time: PT5M

4. Roast Veggies

   Roast in a preheated 425°F oven for 20 minutes. Then add the drained black beans, stir gently, and continue roasting for another 5 minutes until the edges are browned and the beans are heated through.

   Time: PT25M

   Temperature: 425°F

5. Blend Chipotle Cashew Crema

   In a high‑speed blender combine ¼ cup unsalted cashews, 1 garlic clove, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, a pinch of salt, 1 chipotle pepper (or 1 tsp adobo sauce), juice of 1 lime, and ½ cup water. Blend until smooth and creamy.

   Time: PT10M

6. Prepare Toppings

   Heat a skillet over medium‑high and quickly char each corn tortilla on both sides. Meanwhile, mash the avocado with a squeeze of lime juice in a small bowl.

   Time: PT5M

7. Assemble Tacos

   On each tortilla spread a spoonful of mashed avocado, add a generous portion of the roasted sweet potato‑cauliflower mixture, sprinkle black beans, drizzle chipotle cashew crema, and garnish with chopped cilantro and an extra squeeze of lime juice.

   Time: PT5M

8. Serve

   Serve the tacos immediately while warm and enjoy!

   Time: PT0M

Nutrition Facts

Calories

380

Protein

10 g

Carbohydrates

45 g

Fat

15 g

Fiber

9 g