Pudding Fruit Salad

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Easy Roasted Veggie Tacos

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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.
  3. Roast the veggies for 25 minutes, giving the baking sheets a good shake about halfway through. Add the black beans to the sheet pan, seasoning with another pinch of salt, then place the pan back in the oven for 5 more minutes to heat the black beans through. Remove from the oven and set aside.
  4. Prep taco assembly: Meanwhile, as the veggies roast, prep the rest of your taco fixins:
    1. Prep the chipotle lime cashew crema: Add all listed ingredients in a high-speed blender. Blend to combine. Transfer to a bowl and set aside or store in an airtight container in the refrigerator for up to 1 week. Enjoy!
    2. Mash the avocado: Add all listed ingredients in a bowl. Use a fork to mash to your desired consistency. Set aside.
    3. Char some tortillas: We like tortillas with a little char in our house! See Recipe Notes for a run-down on how we do it.
  5. Assemble the roasted veggie tacos: Smear some mashed avocado on each tortilla. Top with a generous scoop of roasted veggies. Drizzle some chipotle lime cashew crema over top. Finish with some freshly chopped cilantro. Enjoy!

NOTES

  • To char corn tortillas on the stovetop: Pop a tortilla directly over open flame on a gas burner. Once you see a little smoke coming off the tortilla, then continue to rotate the tortilla until it’s lightly charred. Continue until both sides of the tortillas are evenly charred. It’s very important not to over-do it as this will completely dry the tortillas out – just aim for a little color! Transfer to a plate. Keep your tortillas topped with a damp paper towel to prevent them from drying out until you’re ready to serve.
  • Meal prep tips! One of my favorite parts of these roasted sweet potato & cauliflower tacos is how easy they are to throw together, especially if you do a little meal prep. Here are two of the ways I’d meal prep this recipe depending on how much time I want to spend in the kitchen:
    • 15 minute meal prep: Chop the cauliflower & sweet potato. Prep the chipotle lime crema according to Step 4 of Recipe Directions. Store in separate airtight containers in the refrigerator for up to 1 week. Measure out the spice blend for the veggies and store in an airtight container in your pantry. At dinnertime all you have to do is toss together the veggies & roast them, & prep your other taco fixings. Easy!
    • 40 minute meal prep (includes inactive time): Prep and roast the veggies according to Steps 1-2 of Recipe Directions. Prep the chipotle lime cashew crema according to Step 4 of Recipe Directions. Store separately in airtight containers in the refrigerator for up to 1 week. At dinnertime, reheat the filling in the microwave for a few minutes. Whip up some smashed avocado & char some tortillas. Assemble & enjoy in 10 minutes tops.
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