Roasted Sweet Potato Cauliflower Tacos
These roasted sweet potato cauliflower tacos with creamy yogurt sauce are perfect for your next Taco Tuesday! Roasted sweet potatoes, cauliflower, and chickpeas are sprinkled with warm tandoori spices of coriander, turmeric, cumin, and garlic with a refreshing cilantro yogurt sauce that compliments the earthy spices.
Why you’ll love this:
I honestly think Taco Tuesday may be my fave day of the week. Ever since we moved to Texas in 2019 I’ve been OBSESSED with tacos and you can have them at every meal if you please – breakfast, lunch, and dinner! These sweet potato cauliflower tacos are spiced to perfection and the cilantro yogurt sauce on top is the perfect compliment.
If you are a taco lover like me, you need to try my Oyster Mushroom Tacos or for a different taco variation try out this Vegan Taco Salad!
Ingredients
The main ingredients in this recipe are one medium sweet potato, a small head cauliflower, and one 15 oz can of chickpeas.
Combine these with a little olive oil or avocado oil with delicious Tandoori spices.
What is Tandoori?
Tandoori spies are a blend of Indian spices typically used in the marinade for tandoori-style cooking. The blend typically includes spices such as ground cumin, coriander, turmeric, ginger, garlic, and garam masala – all of which we will use in this recipe to create a super flavorful taco!
Top with creamy avocado slices and a refreshing yogurt sauce made with an unsweetened plant-based yogurt (such as almond or soy), lemon juice, salt, and garlic. Cilantro is a great topping for this taco too!
To have the best taco, you need the best tortilla
I always love a good flour tortilla but you can also use corn tortillas or whole wheat tortillas. Here in Texas, our grocery has fresh tortillas every day. You can check out your local Mexican restaurant to get fresh tortillas too!
Substitutions
If you don’t have chickpeas, use black beans.
If you don’t have lemon, use fresh lime juice for your cilantro yogurt sauce.
If gluten-free, use a gluten-free tortilla (such as Ezekiel).
Equipment
- Cutting board
- Chef’s knife
- Large bowl
- Small bowl
- Large baking sheet
- Parchment paper
Instructions:
Step 1: Preheat oven to 425 F or 218 C. Dice sweet potatoes into small cubes (1- 2-inch cubes) and cauliflower into small florets. In a large mixing bowl, add chopped sweet potatoes, cauliflower florets, and chickpeas.
Step 2: Mix spices in a small bowl. Drizzle the veggies with olive oil and add spices. Mix well until combined.
Step 3: On a parchment lined baking sheet add sweet potatoes, cauliflower and chickpeas. Spread evenly in a uniform layer so they cook evenly. Roast cauliflower, sweet potato, and chickpeas for 20 minutes or until sweet potatoes are fork tender.
*While the veggies are roasting, make your easy yogurt sauce. Combine yogurt with lemon juice, salt, garlic and chopped cilantro.
Step 4: Arrange tacos: In your warm tortilla add roasted vegetables, sliced avocado, and yogurt sauce. Sprinkle more fresh cilantro on top if desired.
Pro tip: Charred tortillas taste WAY better! Grill your tortillas on an open flame or in the oven (350 F). Place the tortillas directly on the oven rack or on a baking sheet and bake for 3-5 minutes on each side, or until they are lightly browned and crispy.
Storage & Reheating
Store sweet potato, cauliflower, and chickpeas in an airtight container for up to 3-4 days. Store cilantro yogurt sauce in a separate container for up to 7 days.
Reheat veggie mixture either stovetop, in the microwave, or in the oven.
FAQ
Top these tandoori sweet potato cauliflower tacos with pickled onion, red cabbage, or mango salsa!
No, tandoori is traditionally not spicy unless cayenne pepper is used. In this recipe we do not use any spice with higher heat level, but if you want it spicy consider adding in 1/4/ tsp of cayenne or 1/2 tsp chili powder.
Yes, definitely! The sweet potato, cauliflower, and chickpeas can be roasted ahead of time and stored in an airtight container in the refrigerator for up to 3-4 days. When you’re ready to eat, simply reheat the mixture in a skillet, microwave, or in the oven until they are warmed through.
Tips
- Make sure to cut sweet potatoes into even, small pieces and cauliflower into small florets. They will cook faster and also taste better when “bite-sized” in a taco!
- Roast your veggies on high heat on the top shelf so they cook faster and get a little crispy. Check your sweet potatoes with a fork to ensure they are fork tender (depending on your oven temp they may need ~5 min of extra time).
- Warm your tortilla over the stovetop or in the oven (if you have a flame I recommend charing your tortilla slightly). This makes it easier to fill and also tastes better!
- Top the tacos with a generous dollop of cilantro yogurt sauce for a cooling and flavorful contrast to the spicy roasted vegetables.
Try out these other great sweet potato recipes!
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Roasted Sweet Potato Cauliflower Tacos
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Ingredients
- 6 small flour tortillas
- 1 medium sweet potato cubed (~ 2 cups)
- 1 small head of cauliflower (~2 cups)
- 15 oz chickpeas drained and rinsed
- 1 tsp garlic powder
- 1 tsp garam masala
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp turmeric
- 1/2 tsp coriander
- 1/4 tsp ground ginger
- 1/4 tsp black pepper
- Pinch pepper
- 1 ripe avocado sliced
- diced cilantro for topping optional
Yogurt Cilantro Sauce
- 1/3 cup unsweetened, plain yogurt non-dairy yogurt if vegan (such as soy or almond)
- 1 tbsp fresh lemon juice
- 1 tsp olive oil
- 1/4 tsp garlic powder
- pinch salt
- 1 tbsp diced cilantro
Instructions
- Preheat oven to 425 F or 218 C. Dice sweet potatoes into small cubes and cauliflower into small florets. In a large mixing bowl, add chopped sweet potatoes, cauliflower florets, and chickpeas.
- Mix spices in a small bowl. Drizzle the veggies with olive oil and add spices. Mix well until combined.
- On a parchment lined baking sheet add sweet potatoes, cauliflower and chickpeas. Spread evenly. Roast cauliflower, sweet potato, and chickpeas for 20 minutes or until sweet potatoes are fork tender.
- While the veggies are roasting, make your easy yogurt sauce. Combine yogurt with lemon juice, salt, garlic and chopped cilantro.
- Arrange tacos with roasted veggies, sliced avocado, and yogurt sauce. Sprinkle more fresh cilantro on top if desired.
Notes
- If you don’t have chickpeas, use black beans.
- If you don’t have lemon, use fresh lime juice for your cilantro yogurt sauce.
- If gluten-free, use a gluten-free tortilla (such as Ezekiel).
-
- Make sure to cut sweet potatoes into even, small pieces and cauliflower into small florets. They will cook faster and also taste better when “bite-sized” in a taco!
-
- Roast your veggies on high heat on the top shelf so they cook faster and get a little crispy. Check your sweet potatoes with a fork to ensure they are fork tender (depending on your oven temp they may need ~5 min of extra time).
-
- Warm your tortilla over the stovetop or in the oven (if you have a flame I recommend charing your tortilla slightly). This makes it easier to fill and also tastes better!
-
- Top the tacos with a generous dollop of cilantro yogurt sauce for a cooling and flavorful contrast to the spicy roasted vegetables.
