Home Recipes Vegan Roasted Sweetpotato & Cauliflower Tacos

Vegan Roasted Sweetpotato & Cauliflower Tacos

This version gives the classic taco a fresh, healthy and nutritious twist by incorporating roasted North Carolina Sweetpotatoes. With a crunchy exterior and a flavourful interior, these tacos are completely irresistible, transporting your taste buds to the heart of Mexico.

Featuring North Carolina Sweetpotatoes

Ingredients

8	Whole wheat tortillas
2	Large North Carolina sweetpotatoes (diced into 1/2-inch cubes)
260 g	Cauliflower florets
2 tbsp	Olive oil
1 tsp	Chili powder
2 tsp	Ground cumin
1 tsp	Smoked paprika
1 tsp	Garlic powder
	Salt/pepper, to taste
1	Lime, cut into wedges
172 g	Black beans, drained and rinsed
1	Large jalapeño, sliced
	Cilantro, for garnish
	Vegan ranch dressing (optional)

Step 1
Preheat the oven to 200°C
Step 2
Place the cauliflower florets and diced North Carolina sweetpotatoes in a large bowl. Drizzle olive oil over the top, then season with the chili powder, cumin, paprika, garlic powder, and salt/pepper. Toss to combine. Spread the vegetables onto a sheet pan and roast them for about 15 minutes.
Step 3
Add the black beans to the sheet pan, then place the pan back in the oven for about 5 more minutes Remove from the oven and set aside.
Step 4
To char your tortillas: Heat a large skillet on medium/high heat. Add a drizzle of oil into the skillet and cook each tortilla for about 30 seconds on each side, or until it’s lightly charred. Be sure not to overcook the tortillas. Transfer the charred tortillas to a plate, then cover them until you’re ready to serve them.
Step 5
To assemble the tacos: Place a generous amount of the roasted veggies onto each tortilla. Top with fresh jalapeños and cilantro. If desired, drizzle some vegan ranch dressing on top and enjoy!

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Sides

Vegan Roasted Sweetpotato & Cauliflower Tacos

Ingredients

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