Ingredients
Roasted Vegetables and Beans
- 1 small head cauliflower, cut into bite-sized florets (approx. 1 ½ pounds or 6 heaping cups florets)
- 1 large sweet potato, diced into ½-inch cubes (approx. 1 pound or 3 heaping cups diced)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 1 teaspoon kosher salt
- Ground black pepper, to season
- One 14-ounce can black beans, drained and rinsed
- 1 lime, juiced
Chipotle Cashew Crema
- ⅓ – ½ cup roasted unsalted cashews
- 1 chipotle pepper and/or 2 teaspoons adobo sauce (from a can of chipotle peppers in adobo sauce)
- 1 clove garlic
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon kosher salt
- ½ cup water
- 1 lime, juiced
For Serving (Optional)
- Charred corn tortillas
- Mashed avocado (1 medium avocado + juice of 1 lime) or guacamole
- Vegan sour cream or dairy-free alternatives
- Pickled red onions
- Chopped fresh cilantro
- Cotija cheese or vegan cheese of choice
- Salsa of choice
- Lime wedges
Instructions
- Prep Ingredients: Preheat the oven to 425°F (220°C) with a rack in the center. Line a large baking sheet with parchment paper or foil for easy cleanup. Cut the cauliflower into bite-sized florets and dice the sweet potato into ½-inch cubes. Measure out all spices and prepare other ingredients.
- Season Vegetables: Place the cauliflower florets and sweet potato cubes in a large bowl or directly on the baking sheet. Drizzle with olive oil, then sprinkle chili powder, ground cumin, smoked paprika, garlic powder, dried oregano, kosher salt, and ground black pepper over the veggies. Toss well to evenly coat.
- Roast Vegetables and Warm Beans: Spread the seasoned veggies in a single layer on the baking sheet giving space between pieces for roasting. Roast in the preheated oven for 30 minutes, shaking the pan halfway through for even browning. In the last 5 minutes of roasting, add the drained black beans to the sheet pan to warm through. Remove everything from the oven and squeeze fresh lime juice over the mixture.
- Make Chipotle Cashew Crema: While the veggies roast, combine cashews, chipotle pepper and/or adobo sauce, garlic, chili powder, smoked paprika, cumin, kosher salt, water, and lime juice in a high-speed blender. Blend for 45 seconds to 1 minute until very smooth and creamy. Scrape down the blender sides as needed. Transfer to a bowl or airtight container if not using immediately.
- Prepare Additional Fixings: Optional but recommended – prepare smashed avocado with lime juice and salt, pickled onions, and charred corn tortillas by heating them over a gas flame or skillet until slightly blackened for extra smoky flavor.
- Assemble and Serve: Fill warmed, charred tortillas with the roasted sweet potatoes and cauliflower, warm black beans, smashed avocado, and a generous drizzle of chipotle cashew crema. Add toppings such as chopped cilantro, vegan cheese or cotija, pickled red onions, salsa, and lime wedges to taste. Enjoy immediately for best texture and flavor.
Notes
- Roast the vegetables spaced apart on the sheet pan to avoid steaming and ensure they become tender with crispy edges.
- Use a high-speed blender to make the cashew crema perfectly smooth and creamy for the best texture.
- If you don’t have a gas stovetop for charring tortillas, use a hot dry skillet over the stove, flipping until lightly charred and pliable.
- You can soak raw cashews overnight and roast them in the oven for 10-15 minutes at 350°F to make your own roasted cashews if unavailable.
- The cashew crema will keep refrigerated in an airtight container for up to 1 week.
- This recipe is easily doubled or tripled for larger groups.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mexican-inspired
- Diet: Vegan
