Roasted sweet potato + cauliflower tacos



INGREDIENTS
  • 1 small head cauliflower, cut into bite-sized florets
  • 1 large sweet potato, diced into ½-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon Kosher salt
  • 1 lime, juiced
  • 1 14-ounce can black beans, drained & rinsed
chipotle lime cashew crema:
  • ¼ cup roasted unsalted cashews
  • 1 chipotle pepper (from a can, in adobo sauce) OR 2 teaspoons adobo sauce (from a can of chipotle peppers in adobo sauce)
  • 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
mashed avocado:
  • 1 medium avocado
  • 1 lime, juiced
  • ½ teaspoon Kosher salt
for taco assembly:
  • charred corn tortillas (see Recipe Notes)
  • chopped cilantro
  • lime wedges
INSTRUCTIONS
  1. Preheat the oven to 425 degrees F. Line 1 large baking sheet with parchment paper or aluminum foil for easy clean up and set aside.
  2. Prep the veggies: Place the cauliflower florets and diced sweet potato in a large bowl. Drizzle the olive oil over top, then season with the chili powder, cumin, paprika, garlic powder, oregano and salt. Squeeze the lime juice over top. Toss to combine. Transfer the veggies to the prepared baking dish, arranging everything in a uniform layer, with lots of breathing room.

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