Roasted Cauliflower Sweet Potato Tacos
Roasted Cauliflower and Sweet Potato Tacos are a flavor-filled and fun vegetarian dinner that is sure to please! This is one of my favorite taco recipes to make for Taco Tuesday!
Quick Look: Roasted Cauliflower Sweet Potato Tacos
Ready In: 1 hour
Serves: 4
Calories: 440 Calories
Main Ingredients: cauliflower, sweet potatoes, cumin, chili powder, cabbage, Greek yogurt, cilantro, lime
Why You'll Love It: Roasted Cauliflower Sweet Potato Tacos are easy to make, are easy to prep ahead, and are so full of flavor!
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These Roasted Cauliflower Sweet Potato Tacos are an easy vegetarian dinner packed with bold flavors, hearty vegetables, and the perfect combination of sweet and savory. Roasted sweet potatoes and cauliflower become caramelized and tender in the oven, then get tucked into warm tortillas and topped with an easy cilantro slaw and your favorite taco toppings for a healthy meal that's satisfying enough for even meat lovers.
This is one of my favorite weeknight dinners because it's simple to make, full of wholesome ingredients, and easy to customize. Whether you top them with avocado, crunchy slaw, black beans, or a drizzle of creamy sauce, these tacos are fresh, flavorful, and perfect for Taco Tuesday or busy weeknights.
Why You'll Love This Recipe
- Easy vegetarian dinner - just like my Mexican Street Corn Zucchini Tacos, these tacos are hearty, flavorful, and packed with satisfying roasted vegetables.
- Perfect for busy weeknight - most of the cooking time is hands-off while the vegetables roast in the oven.
- Healthy and filling - sweet potatoes and cauliflower make these tacos nutrient-packed while still being comforting and satisfying.
- Easy to customize - add black beans, avocado, cheese, or your favorite taco sauce to make them your own.
- Great for meal prep - the roasted vegetables can be made ahead of time and reheated for quick meals throughout the week.
How to Make Roasted Cauliflower Sweet Potato Tacos
Step 1.
Peel and dice the sweet potato, and chop the cauliflower into bite-sized pieces.
Step 2.
In a large bowl, add the veggies, olive oil, and spices.
Step 3.
Preheat oven to 400 degrees F. Spread the vegetables out on a greased baking sheet.
Step 4.
Roast in the preheated oven for 40 minutes, tossing halfway through.
Step 5.
In a small bowl, whisk together the mayo, Greek yogurt, lime juice, and salt.
Step 6.
In a medium bowl, toss together the coleslaw/cabbage, cilantro, and dressing. Assemble the tacos and enjoy.
Expert Tips
Cut the vegetables evenly - similar-sized pieces help the cauliflower and sweet potatoes roast evenly and finish cooking at the same time.
Don't overcrowd the pan - spread the vegetables into an even layer among two baking sheets with space between them so they roast instead of steam.
Flip halfway through roasting - stirring the vegetables once during cooking helps them brown evenly on all sides.
Warm the tortillas before serving - heating tortillas makes them softer, more flexible, and much more flavorful.
Add protein if desired - black beans, pinto beans, or grilled chicken are great additions if you want extra protein.
Use parchment paper for easy cleanup - this prevents sticking and makes cleanup much faster.
Roasted Cauliflower Sweet Potato Tacos Recipe FAQs
Yes! Simply skip any cheese or sour cream toppings and use your favorite dairy-free alternative for the coleslaw.
Absolutely. The roasted cauliflower and sweet potatoes can be stored in the refrigerator for up to 4 days and reheated before serving.
Overcrowding the pan can cause the vegetables to steam instead of roast. Make sure they're spread into a single layer with some space between them, and use two baking sheets if neccessary.
Other Taco Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Roasted Cauliflower Sweet Potato Tacos
Ingredients
- 1 head cauliflower cut into bite-sized pieces
- 1 large sweet potato diced
- ¼ cup olive oil
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 2 cups coleslaw mix
- 2 tablespoons chopped cilantro
- 2 tablespoons mayonnaise
- 2 tablespoons plain Greek yogurt
- juice from 1 lime
- ½ teaspoon cumin
- ½ teaspoon salt
- 8 tortillas
Instructions
- Preheat oven to 400 degrees F.
- Line two baking sheets with aluminum foil (optional, but it helps with clean up!) and spray with cooking spray.
- Place vegetables on prepared baking sheets.
- In a small bowl, whisk together olive oil, chili powder, cumin, paprika, garlic powder, and sea salt. Drizzle mixture evenly over the vegetables and toss them to combine. It's easiest to do this with hands.
- Place in oven and roast for 40-45 minutes, swapping them halfway through.
- While the vegetables are roasting, prepare the creamy cilantro lime slaw.
- In a medium bowl, mix together the colelsaw mix, cilantro, mayo, Greek yogurt, lime juice, cumin, and salt.
- To serve, stuff tortillas with roasted veggies and top with slaw.
- Enjoy!
This is so delicious! Our friends invited us over for dinner and this is what they served. Since then I've made it several times. The cilantro sauce is crazy amazing! I eliminate the oil and use vegan ingredients. I find that when I microwave the cauliflower first it becomes more tender during roasting. Thank you for this delicious recipe.