roasted sweet potato + cauliflower tacos

Step 1

to 425 degrees F. Line 1 large baking sheet with parchment paper or aluminum foil for easy clean up and set aside.

Step 2

Place the cauliflower florets and diced sweet potato in a large bowl. Drizzle the olive oil over top, then season with the chili powder, cumin, paprika, garlic powder, oregano and salt. Squeeze the lime juice over top. Toss to combine. Transfer the veggies to the prepared baking dish, arranging everything in a uniform layer, with lots of breathing room.

Step 3

for 25 minutes, giving the baking sheets a good shake about halfway through. Add the black beans to the sheet pan, seasoning with another pinch of salt, then place the pan back in the oven for 5 more minutes to heat the black beans through. Remove from the oven and set aside.

Step 4

: Meanwhile, as the veggies roast, prep the rest of your taco fixins:

Step 5

Add all listed ingredients in a bowl. Use a fork to mash to your desired consistency. Set aside.

Step 6

We like tortillas with a little char in our house! See Recipe Notes for a run-down on how we do it.

Step 7

Smear some mashed avocado on each tortilla. Top with a generous scoop of roasted veggies. Drizzle some chipotle lime cashew crema over top. Finish with some freshly chopped cilantro. Enjoy!