Sweet Potato & Cauliflower Vegan Tacos

It seems like we have some variation of tacos or fajitas at least once a week in this house. Mexican and Mexican-inspired food has such a rich variety of flavors and spices that I absolutely adore, and even my worst failures turn out delicious enough to finish. While this dish was definitely a success, it was a little too sweet for Alex. Even so, we ended the night with no leftovers to put away. I’d like to experiment more with plant-based tacos in the future, and hopefully find a happy medium that we can both truly enjoy.

This recipe makes four (4) tacos.

Ingredients:

• 1 head cauliflower
• 2 sweet potatoes
• 2 red bell peppers
• 1/4 cup olive oil
• 2 tbsp fajita seasoning (see my recipe here!)
• 1 tbsp minced garlic
• 2 tsp lime juice
• 1 tsp chipotle powder
• 1 tsp oregano
• 1 tsp black pepper
• 1 tsp salt

Directions:

1. Preheat oven to 425F.
2. Peel and chop sweet potato into cubes, break up cauliflower into florets, and slice red bell pepper into strips.
3. In a large mixing bowl, add olive oil, garlic, and spices. Add prepped vegetables and toss to coat completely.
4. Spread vegetables in an even layer on a baking sheet and bake for 25-30 minutes, flipping halfway through.
5. Remove from oven and sprinkle lime juice on top of the finished vegetables while hot. Serve on flour tortillas with lettuce, cilantro, avocado, hot sauce, and creamy jalapeno aioli.

I can’t honestly say how well this keeps overnight in the fridge, but, given my experience reheating vegetables like this, I think it should be fine. You can either pop the filling in the microwave or broil it for a bit in the oven and you should have some delicious leftovers for lunch the next day. As always when storing tacos, be sure to package each ingredient up individually instead of as one assembled wrap!

Print Recipe

Sweet Potato & Cauliflower Vegan Tacos

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Main Course

Cuisine: Mexican

Servings: 4 tacos

Ingredients

• 1 head cauliflower
• 2 sweet potatoes
• 2 red bell peppers
• 1/4 cup olive oil
• 2 tbsp fajita seasoning
• 1 tbsp garlic minced
• 2 tsp lime juice
• 1 tsp chipotle powder
• 1 tsp oregano
• 1 tsp black pepper
• 1 tsp salt

Instructions

• Preheat oven to 425F.
• Peel and chop sweet potato into cubes, break up cauliflower into florets, and slice red bell pepper into strips.
• In a large mixing bowl, add olive oil, garlic, and spices. Add prepped vegetables and toss to coat completely.
• Spread vegetables in an even layer on a baking sheet and bake for 25-30 minutes, flipping halfway through.
• Remove from oven and sprinkle lime juice on top of the finished vegetables while hot. Serve on flour tortillas with lettuce, cilantro, avocado, hot sauce, and creamy jalapeno aioli.