Ingredients
Scale
For the Roasted Vegetable Tacos:
- 1 medium-sized sweet potato, chopped into ½” cubes
- 1 medium head cauliflower, chopped into florets
- 1 red bell pepper, cut into matchsticks
- 1 yellow onion, sliced
- 4 tablespoons grapeseed or olive oil
- 1-1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- ¼ teaspoon kosher salt
For the Cumin Cashew Crema:
- 1 cup raw cashews, soaked
- 1 lime, zested
- 2 tablespoons fresh lime juice
- 4 tablespoons water*
- 1 teaspoon ground cumin
- 1/8 teaspoon salt, or to taste
For Serving:
- Corn tortillas
- Avocado
- Cilantro
- *if needed, add a little more water to help blend the cashew cream
Instructions
To prepare the Cumin Cashew Crema:
- Pour the raw cashews in a bowl and cover them with water. Allow them to soak for at least 4 hours (you can leave them overnight, if desired).
- Drain the water from the cashews and add them to a small blender (such as a magic bullet) or food processer. Add the remaining ingredients and blend until smooth. If you need to add a tablespoon or two of additional water in order to help the mixture blend, you can do so. Taste the crema and add more salt or lime juice if desired.
- Set aside or refrigerate until ready to use.
To Roast the Vegetables:
- Preheat the oven to 375 degrees F.
- Wash and chop all of the vegetables, then arrange them evenly on two large baking sheets.
- Whisk together the oil, chili powder, cumin and salt until well combined.
- Drizzle the oil mixture over the vegetables and use your hand to toss all the vegetables together to be sure everything is coated.
- Place both baking sheets in the oven and roast for 40 to 45 minutes, or until vegetables reach desired done-ness. Stir the vegetables halfway and three quarters of the way through baking.
To Assemble the Tacos:
- Wrap corn tortillas in a moist paper towel and microwave them 20 to 30 seconds, or until hot. You can also wrap them in foil and put them in the oven to heat them up.
- Add desired amount of roasted vegetables, avocado, and cumin cashew crema to each tortilla.
- Serve with beans and rice and cilantro.