Go Back
Vegan Roasted Sweet Potato & Cauliflower Tacos made with North Carolina Sweetpotatoes and charred whole wheat tortillas. The perfect plant-based meal for the whole family. #sweetpotatotacos #vegantacos #caulifowertacos #plantbasedtacos #tacos #healthytacos #plantbasedmeals

Vegan Roasted North Carolina Sweetpotato & Cauliflower Tacos

Servings 8
Author Beautiful Eats & Things


  • 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


  1. Preheat the oven to 400 degrees F.
  2. 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.

  3. 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.

  4. 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.

  5. 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!