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Spicy Vegan Sweet Potato and Cauliflower Tacos

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Spicy Vegan Sweet Potato and Cauliflower Tacos. 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!
  • Author: Delphine Fortin
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 8 tacos 1x
  • Category: Savory
  • Cuisine: Vegan

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!

Ingredients

Scale

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

Instructions

  1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Mash the avocado with a fork to your desired consistency, and squeeze the remaining lime over. Set aside.
  6. 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.
  7. 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!

Notes

Recipe inspired and adapted from Plays Well With Butter.

© 2025 Del's cooking twist
https://www.delscookingtwist.com/spicy-vegan-sweet-potato-and-cauliflower-tacos/