Roasted cauli & sweet potato tacos

After visiting Mexico and experiencing its tasty – vegetarian- cuisine, I must admit that I had some doubts about tacos without some good old ‘queso’. Little did I know! This gem’s lime & nut cream offers a surprising alternative, while using up some of your autumn & winter veggies.
I had a bunch of senior sweet potatoes on my kitchen counter and found a fabulous way to save them from the bin. Here’s a take on tacos that will leave you in awe!

15 minutes
preparation time
30 minutes
cooking time
4 plates
filled with yummy food


For the roasted veggies:

  • 1 small cauliflower, cut into small pieces
  • 3-5 small sweet potatoes, diced
  • 1 can of beans (black/kidney), drained
  • 1 tablespoon olive oil
  • ½  teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 lime, juiced

For the lime & nut cream:

  • ½ cup nuts of choice (here ¼ cup of hazelnuts, ¼ cup of cashews)
  • ½ teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt
  • ½ cup water
  • 1 lime, juiced

For the mashed avo:

  • 1 avocado
  • 1 lime, juiced
  • Salt

+ Taco shells/ wraps of your choice
+ Lime wedges for serving


  1. Preheat the oven to 220°C.
  2. Prep the veggies:
    – Place the cauliflower florets and diced sweet potatoes in a large bowl.
    – Add olive oil and lime juice, then season with chili powder, cumin, paprika, garlic powder, oregano and salt.
    – Toss to combine and transfer to a sheet pan.
  3. Roast the veggies:
    – For 25 minutes, turn them about halfway through.
    – Add the beans to the sheet pan and bake for 5 more minutes.
    – Remove from the oven and set aside.
  4. Meanwhile, prep the rest of your tacos:
    – Prep the lime & nut cream. Add all ingredients in a food processor & blend until homogeneous.
    – Mash the avocado. Add all ingredients in a bowl & use a fork to mash.
    – Preheat tacos/wraps.
  5. Assemble the roasted veggie tacos:
    – Start with the mashed avocado.
    – Top with a nice scoop of roasted veggies.
    – Drizzle with lime & nut cream on top.

Enjoy! ❤ Credits for the original recipe to Plays Well with Butter.