Vegan Sweet Potato Cauliflower Tacos + Chipotle Cashew Salsa

Welcome back to QCK!

Today I want to share my favorite vegan taco recipe.

I love this recipe for a Sunday night because it’s not super time consuming for your last day of the weekend, but you can spend a little extra time going all out on toppings and even throw on a pot of rice. After dinner, everything goes in a Tupperware and you have a burrito bowl for lunch tomorrow.

So the really great thing about this recipe is that the hardest part (roasted vegetables) is actually the easiest part. It all gets mixed up in a bowl with the spices, some vegetable oil, and a squeeze of lime and then dumped on a sheet tray and roasted. Then the only other dishes you’ll need are a blender for your salsa and a couple small bowls for any toppings. I’d suggest throwing on a pot of rice as well because this makes an awesome burrito bowl as well, but it’s definitely optional.

Tips and Tricks

• Roasting time very much depends on how small you cut the vegetables. If you want this to cook pretty quick, cut the vegetables pretty tiny. I suggest going pretty small anyways because you want to be able to fit everything into a corn tortilla and easily take a bite.
• If you’re really pressed for time, this is a great instant pot dish. Just chop up the vegetables, season, and pressure cook for about 5 minutes.
• The recipe calls for unsalted, roasted cashews, I did one test recipe with lightly salted lightly roasted cashews and got similar and really delicious results. Just wait to add salt until after you blend it so you can taste test.
• Crema (or regular sour cream) and Cotija cheese would be an awesome add on for all the non-vegans.

Recipe

Prep Time: 20 Minutes

Cook Time: 25 Minutes

Servings: 12 Tacos

Difficulty: Easy

For the Roasted Vegetables

• 1 small head Cauliflower, leaves and stem removed, chopped into small florets
• 1 large Sweet potatoes, peeled and cut into small cubes
• 1 15oz can Pinto Beans
• 1 T Chili Powder
• 2 t Cumin
• 1 t Mexican Oregano
• 1 t Smoked Paprika
• 1 t Cayenne Pepper
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Salt
• 1 T Vegetable Oil
• Juice of 1/2 Lime

For the Chipotle Cashew Salsa

• 1/4 C Unsalted, Roasted Cashews
• 2 Chiles in Adobo (from a can) + 2 T Adobo Sauce
• 1/2 tsp Cumin
• 1/2 tsp Cayenne
• 1/2 tsp Chili Powder
• 1/2 tsp Paprika
• 1/4 tsp Salt
• 1 clove Garlic
• Juice of 1/2 Lime
• 1/2 C Water

Other

• 1 medium Avocado
• Juice of 1/2 Lime
• 1/4 tsp Salt
• 1/2 small onion, minced
• Cilantro, chopped
• Lime Wedges
• A pot of Rice
• Corn Tortillas, charred

Directions

1. Preheat oven to 450°F.
2. In a medium bowl, combine sweet potatoes, cauliflower, pinto beans, vegetable oil, lime juice and all spices.
3. Spread evenly onto a parchment lined sheet tray and roast 25-30 minutes or until sweet potatoes are soft all the way through and cauliflower has gained a little color.
4. While the vegetables are roasting, start the salsa. In a blender on high combine, all salsa ingredients. Season with salt and lime as needed. Set aside.
5. Rinse the blender and add one avocado, lime juice, and 1/4 t salt, purée on high until smooth and creamy. This step can also be done in a bowl with a fork. Just mash the avocado until everything is mixed together and you reach your desired consistency.
6. In a hot frying pan with vegetable oil or directly on the burner with NO OIL, char the tortillas. This works best on top of a gas burner or on a grill if you can.
7. Chop onion and cilantro, prepare lime wedges and a pot of rice if you choose.
8. Serve everything taco bar style so everyone can enjoy their taco to their liking.

As always, I hope you enjoyed this recipe! If you tried it out let me know in the comments. For more recipes check out my homepage and follow along on Instagram. Don’t forget to like, follow, comment and share. Thanks for reading! 

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