Vegan Roasted North Carolina Sweetpotato & Cauliflower Tacos

Thank you, North Carolina Sweetpotato Commission, for sponsoring this post! As always, all thoughts and opinions are truly my own. 

What is your favorite, quick & easy weeknight meal?? Ours is definitely tacos! We have taco night at least once a week, and my family can’t get enough of them. I think it’s because they are so versatile and convenient. 

Since we’ve been trying to incorporate more plant-based meals into our diet regimen, I decided to put a new spin on taco night and make these delicious Vegan Roasted North Carolina Sweetpotato & Cauliflower Tacos! These tacos are super easy to make and they are filled with tons of nutritious ingredients, including sweetpotatoes. 

I love incorporating North Carolina sweetpotatoes into my recipes because they are filled with such healthy goodness! Sweetpotatoes often get a bad rep for their carb content, but you’ll be surprised to know that these taters are made of complex carbohydrates (a.k.a. energy) which are released at a steady pace for a constant source of energy! And they are only about 100 calories when baked in the skin, making sweetpotatoes an ideal food for weight management. 

Last but certainly not least, sweetpotatoes provide a great source of fiber, Vitamin A, and potassium, which is why I love to prepare them for my family. Now that you know why I love sweetpotatoes, let’s get into this recipe! 

How to Make Vegan Roasted North Carolina Sweetpotato & Cauliflower Tacos: 

To make this tasty, hearty taco filling, simply toss the cauliflower and North Carolina sweetpotatoes in taco spices and olive oil. Spread the veggies onto a baking sheet and roast for about 15 minutes. Add the black beans to the pan, and place the sheet pan back into the oven for an additional 5 minutes. 

The next step is the toppings. I like to add a few fresh slices of jalapeno, cilantro, and vegan ranch dressing to my tacos! 

Before putting these Vegan Roasted North Carolina Sweetpotato & Cauliflower Tacos together, I recommend charring your whole wheat tortillas. This step is totally optional, but it definitely adds another layer of flavor to these amazing tacos, and it’s so easy to do. Simply heat a large skillet on medium/high heat. 

Add a drizzle of oil into the skillet and cook each tortilla for about 30 seconds on each side, or until it’s lightly charred. It’s very important not to overcook the tortillas as this will completely dry them out. Once the tortillas are done, transfer them to a plate, and cover until you’re ready to serve them. 

These Vegan Roasted North Carolina Sweetpotato & Cauliflower Tacos were a huge hit! My family loved them and my kids asked for seconds, which is rare because they are extremely particular about their food, lol! It makes me feel good to know that I can create a convenient, plant-based meal that my family enjoys in less than 30 minutes! 

Print Pin

5 from 1 vote

Vegan Roasted North Carolina Sweetpotato & Cauliflower Tacos

Servings 8

Author Beautiful Eats & Things

Ingredients

• 8 whole wheat tortillas
• 2 large North Carolina sweetpotatoes diced into 1⁄2-inch cubes
• 3 cups cauliflower florets
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt/pepper to taste
• 1 lime cut into wedges
• 1 cup black beans drained & rinsed
• 1 large jalapeno sliced
• Cilantro for garnish
• Optional: your favorite brand of Vegan Ranch Dressing

Instructions

• Preheat the oven to 400 degrees F.
• Place the cauliflower florets and diced North Carolina sweetpotatoes in a large bowl. Drizzle olive oil over the top, then season with the chili powder, cumin, paprika, garlic powder, and salt/pepper. Toss to combine. Spread the vegetables onto a sheet pan and roast them for about 15 minutes.
• Add the black beans to the sheet pan, then place the pan back in the oven for about 5 more minutes Remove from the oven and set aside.
• To char your tortillas (opt’l): Heat a large skillet on medium/high heat. Add a drizzle of oil into the skillet and cook each tortilla for about 30 seconds on each side, or until it’s lightly charred. Be sure not to overcook the tortillas. Transfer the charred tortillas to a plate, then cover them until you’re ready to serve them.
• To assemble the tacos: Place a generous amount of the roasted veggies onto each tortilla. Top with fresh jalapenos and cilantro. If desired, drizzle some vegan ranch dressing on top and Enjoy!