Healthy vegan tacos filled with roasted sweet potato and cauliflower, mashed avocado and topped with a spicy cashew sauce. They are loaded with healthy and hearty flavors and make a perfect, quick, and easy weeknight dinner. These tacos are Oh SO good!
Introducing my new obsession today: an awesome vegan taco recipe! Really, these tacos are game-changing. Not very keen on vegan food? You might change your mind within the next hour while making these tacos filled with roasted vegetables. Full of comforting flavors, wholesome and healthy, they are also very satisfying. Really, there is nothing not to love about these tacos. I know I will make them over and over again for a long time as they’re just perfect for those chilly days ahead of us here in Chicago.
Easy vegan tacos with nutritious ingredients
Yes, these vegan tacos are easy to make! Yet, they’re packed with a bunch of nutritious ingredients and make a delicious healthy meal for busy days or Taco Tuesday. Expect 3 layers of flavors in these spicy vegan sweet potato and cauliflower tacos:
- Roasted sweet potatoes & cauliflower florets + black beans
- Mashed avocado
- Vegan spicy cashew sauce + extra toppings
For roasted sweet potatoes & cauliflower florets, toss diced sweet potatoes and bite-size cauliflower florets with olive oil and seasoning, spread over a large baking sheet and roast, shaking the baking sheet from time to time. Add cooked black beans at the end and roast for 5 more minutes.
As an alternative, you can make these tacos 100% cauliflower or 100% sweet potatoes: it will work equally well. You could also use roasted diced butternut squash. Also, feel free to skip the black beans or replace with some kidney beans instead. Just keep in mind that this is a very versatile recipe and it’s easy to swap the ingredients.
Mashed avocado is a must have in any tacos. I sometimes replace it with homemade guacamole for an additional kick to the recipe.
Top with the sauce and extra toppings such as fresh lime wedges, cilantro, and chopped cashews. Other toppings to consider include shredded red or white cabbage, finely sliced bell peppers, etc.
A spicy vegan cashew sauce with… harissa!
Cashew sauce always works super well in vegan recipes. I had previously prepared this vegan garlic cashew sauce that has become a reader’s favorite. Feel free to swap the spicy one for this one if you have a sensitive palate.
For this spicy cashew sauce, I used an ingredient that is not common in Mexican food since it originated in Morocco: harissa paste. Just mix cashew butter with harissa, lime juice, and minced garlic in a food processor until combined. You could also mix raw cashews instead of using cashew butter; just make sure your food processor is strong enough.
How to char tortillas on the stove?
For the first time, I charred tortillas on the stove-top for this recipe and oh wow, it’s super simple and adds a delicious smokey flavor to your tacos. Turn a gas burner on your stove on high, then pop a tortilla directly over the open flame. Once the sides of the tortilla are slightly browning, rotate until it’s lightly charred and continue until both sides of the tortillas are evenly charred. Do not over-burn or the tortillas will harden completely.
If they are slightly too crispy, you can cover the charred tortillas with a damp paper towel to prevent them from drying out until you’re ready to assemble and serve the tacos.
Meal prep and leftovers
For meal prep, toss the diced vegetables with oil and seasoning in advance and store in the fridge. When dinner time is approaching, transfer to the baking sheet and roast. It makes a quick dinner idea and will spare you the temptation to order takeout.
Note that leftovers also make a delicious and simple hearty salad with a spicy kick. You can serve it with additional greens (like for this Thai Salad or for this one), sliced or diced avocados, and sprinkle with fresh cilantro, chopped.
More quick veggie fingerfood ideas:
- Teriyaki Sweet Potato and Black Bean Quesadillas
- Roasted Lemon Cauliflower Pita Pockets with Vegan Aioli
- Taco-Stuffed Sweet Potatoes (Vegan, Gluten-Free)
- Healthy Sweet Potato Fries with Avocado Dip
- Easy Avocado Hummus Quesadillas
- Vegan Avocado Toast with Beet Hummus
If you like sweet potatoes, try also:
- Spiced Chickpea Sweet Potato Buddha Bowl
- Spicy Sweet Potato and Peanut Butter Gratin
- Sweet Potato Veggie Burgers
Healthy vegan tacos filled with roasted sweet potato and cauliflower, mashed avocado and topped with a spicy cashew sauce. They are loaded with healthy and hearty flavors and make a perfect quick, easy weeknight dinner. These tacos are Oh SO good!
For the tacos:
- Charred flour or corn tortillas
- 1 head cauliflower, cut into florets
- 1 large sweet potato, diced
- 1 Tablespoon olive oil
- ½ teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder (or 1 garlic clove, minced)
- ½ teaspoon salt
- 1 avocado, mashed
- 2 limes, juiced
- 1 14-ounce (400g) can black beans, drained & rinsed
- Chopped cilantro (for serving)
- Lime wedges (for serving)
- A handful cashews (for serving)
For the harissa cashew sauce:
- ¼ cup (65g) cashew butter
- 1/2 Tablespoon harissa paste
- 1 clove garlic, minced
- ¼ teaspoon salt
- ½ cup (120 ml) water
- 1 lime, juiced
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Set aside.
- In a large bowl, toss together the cauliflower florets and diced sweet potato with olive oil, then season with the chili powder, cumin, paprika, garlic powder and salt. Squeeze one lime over and toss to combine. Transfer the veggies to the prepared baking dish, arranging everything in a uniform layer.
- Roast the veggies for about 25 minutes, shaking the baking sheet halfway through. Add the drained black beans to the sheet pan, 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.
- While vegetable are roasting, prepare the harissa cashew sauce: add all listed ingredients in a high-speed blender. Blend to combine until smooth. Transfer to a bowl and set aside.
- Mash the avocado with a fork to your desired consistency, and squeeze the remaining lime over. Set aside.
- To char the tortillas, pop a tortilla directly over open flame on a gas burner. Once a little smoke comes off the tortilla, continue to rotate the tortilla until it’s lightly charred. Flip it over and continue until both sides of the tortillas are evenly charred. Do not over-do it as this will completely dry the tortillas out. 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.
- To assemble the tacos, spread some mashed avocado on each tortilla, top with roasted vegetables and drizzle some harissa cashew sauce over. Finish with squeezing lime wedges over, add freshly chopped cilantro, cashews and enjoy!
Recipe inspired and adapted from Plays Well With Butter.
Keywords: vegan sweet potato and cauliflower tacos