Roasted sweet potato and cauliflower tacos with cashew chipotle creme

Description

An easy vegetarian tacos recipe filled with easy roasted cauliflower, roasted sweet potatoes, black beans, topped with vegan chipotle lime cashew crema. Absolutely delicious weeknight meal! Roast the vegetables a day or two in advance and put everything together in a jiffy!

 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 (On direct flame)

·        chopped cilantro

·        lime wedges

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:

A.               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!

B.                Mash the avocado: Add all listed ingredients in a bowl. Use a fork to mash to your desired consistency. Set aside.

C.                Char some tortillas: We like tortillas with a little char!

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!