Roasted Sweet Potato & Cauliflower Tacos with Chipotle Cashew Crema

Ever since publishing this recipe in 2019, this Roasted Sweet Potato & Cauliflower Tacos recipe has earned its spot in over thousands of PWWB readers’ regular dinner rotation. Whether you’re a longtime vegan, new to a plant-based lifestyle, or you’re simply a meat eater looking to add a few more veggie-forward recipes into your meal plan, you’re in for such a treat! What makes this recipe so special is how its components come together to create layers of flavor & texture that make for a particularly satisfying meal: spiced roasted veggies, hearty black beans, irresistibly creamy dairy-free crema, & smoky charred tortillas. A few tips to keep in mind along the way… Roast the veggies on a large sheet pan. Giving the individual pieces a little breathing room allows steam to escape as they cook, resulting in perfectly tender-yet-crisp texture. For best results, blend the cashew crema in a high-speed blender until it’s totally smooth & creamy, which takes a good 45 seconds - 1 minute. Our preferred blender is linked below. Don’t skip charring your tortillas! All the how’s & why’s are detailed in the blog post, above, along an alternate method if you don’t have a gas stovetop. As one of PWWB’s first ever recipes to “go viral,” this roasted veggie tacos recipe holds an extra special place in my taco-loving heart. I hope you love it just as much as we do. ♡

Great

% Daily Values based on a 2,000 calorie diet