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Roasted Cauliflower, Sweet Potato and Corn Tacos


  • 1 sweet potato
  • 1 head of cauliflower, cut into florets
  • 1 bag of frozen corn
  • 1 can kidney beans, drained and rinsed
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp paprikia
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 1/2 tsp salt
  • 1 lemon, juiced
  • corn tortillas
  • cilantro for garnish

Chipotle Lime Crema

  • 1/4 cup roasted unsalted cashews
  • 1 can chopped green chilies
  • 1 clove garlic
  • 1/2 tsp chili powder
  • 1/2 tsp paprkia
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
  • 1/2 cup water
  • 1 lemon, juiced

Mashed Avocado

  • 1 avocado
  • 1 lemon, juiced
  • 1/2 tsp salt


  • Preheat the oven to 425 degrees. Line a baking sheet with foil.
  • Combine your cauliflower florets and diced sweet potatoes in a large bowl. Swirl in the olive oil and season with chili powder, cumin, paprkia, garlic powder, oregano and salt. Squeeze in lemon juice (or lime if you have it) on top of it. Combine. Then add the veggies to your baking sheet arranged in a single layer.
  • Roast the vegetables for 25 minutes, stirring halfway. After that, add the kindney beans to the pan and add a little more salt. Cook for 5 additional minutes, then take out of oven and set aside.
  • Make the crema: add all the ingredients to a food processor or blender and combine. Set aside.
  • Mash your avocado with the lemon juice and salt.
  • Put a base layer of the mashed avocado on your tortilla, followed by the roasted veggies and then top with the cashew lime crema. Garnish with some cilantro on top.