Roasted Sweet Potato Cauliflower Tacos
These sweet potato cauliflower tacos are seasoned with a blend of aromatic Indian spices and topped with a flavorful cilantro yogurt sauce that complements the earthy and spicy flavors of the vegetables perfectly.
Servings: 6 tacos
Calories: 169kcal
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 teaspoon garlic powder
- 1 teaspoon garam masala
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ tsp turmeric
- ½ teaspoon coriander
- ¼ teaspoon ground ginger
- ¼ teaspoon black pepper
- Pinch pepper
- 1 ripe avocado sliced
- diced cilantro for topping optional
Yogurt Cilantro Sauce
- ⅓ cup unsweetened, plain yogurt non-dairy yogurt if vegan (such as soy or almond)
- 1 tablespoon fresh lemon juice
- 1 teaspoon olive oil
- ¼ teaspoon garlic powder
- pinch salt
- 1 tablespoon 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
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).
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- 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!
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- 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).
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- 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!
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- Top the tacos with a generous dollop of cilantro yogurt sauce for a cooling and flavorful contrast to the spicy roasted vegetables.
Nutrition
Calories: 169kcal | Carbohydrates: 30g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 467mg | Potassium: 474mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5351IU | Vitamin C: 50mg | Calcium: 97mg | Iron: 2mg