Roasted Sweet Potato and Cauliflower Tacos

playswellwithbutter.com

Catalypse

Prep Time: 30 min.
Cook Time: 40 min.
Total Time: 1h10

1 small head cauliflower, cut into bite-sized florets (approx. 1 ½ pounds or 6 heaping cups florets)

1 large sweet potato, diced into ½-inch cubes (approx. 1 pound or 3 heaping cups diced)

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon dried oregano

one 14-ounce can black beans, drained & rinsed

1 lime, juiced

kosher salt & ground black pepper, to season

for serving, as desired: charred corn tortillas, mashed avocado (1 medium avocado + juice of 1 lime) or guacamole, vegan sour cream cashew crema (below), pickled red onions, chopped fresh cilantro, cotija cheese or vegan cheese of choice, salsa of choice, lime wedges, etc.

subheading: Chipotle cashew crema:

⅓ to ½ cup roasted unsalted cashews (see note #1)

1 chipotle pepper &/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

Note: Ingredients may have been altered from the original.

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