Vegan Cauliflower Sweet Potato Tacos

Prep: 15 mins.Cook: 35-40 mins.Total: 50-60 mins.
Servings: Serves 5


  • 1 small onion, diced
  • 2 cups peeled, cubed sweet potato (about 1 large, cut into ½-inch cubes)
  • 2 cups bite-sized cauliflower florets (about ½ medium head)
  • 2 cloves garlic, minced
  • 1 15-ounce can black beans, rinsed and well-drained
  • 1 4-ounce can roasted green chiles, drained
  • 2 Tbsp. Primal Kitchen Avocado Oil (or other cooking fat of choice)
  • 1 tsp. taco seasoning (try our Homemade Taco Seasoning)
  • ½ tsp. salt
  • Juice of 1 lime
  • 10 corn tortillas
  • ½ cup Primal Kitchen Vegan Ranch Dressing (or ranch dressing of choice)
  • 1 Tbsp. chipotle pepper in adobo sauce from a can or ¼½ tsp. chipotle pepper powder
  • Fresh cilantro, diced avocado and lime wedges for serving


  1. Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper or a silicone baking mat for easy clean up.
  2. In a small bowl, combine oil, lime juice, taco seasoning and salt.  
  3. Add onion and sweet potato cubes to baking sheet. Pour ½ of oil and spice mixture over vegetables and toss to coat.
  4. Bake in preheated oven for 12 minutes. After 12 minutes, remove pan from oven and add cauliflower florets, garlic, green chilies, and remaining oil/spice mixture. Toss again to coat and return to oven.
  5. Bake an additional 15 minutes or until cauliflower is crisp tender. Add drained black beans to baking sheet, stir gently and return to oven for an additional 5-7 minutes or until beans are warmed through and vegetables are tender.
  6. While vegetables are baking, combine Vegan Ranch Dressing with chipotle pepper powder and stir to combine.
  7. Chop cilantro, cut limes into wedges and dice avocado for serving. 
  8. Serve with warm corn tortillas, sauce and all the fixins’!


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Nutrition Information

  • Serving Size: 2 tacos with 1 1/2 Tbsp. sauce
  • Calories: 415
  • Fat: 15g
  • Sodium: 251mg
  • Carbohydrate: 60g
  • (Fiber: 13g
  • Sugar: 10g)
  • Protein: 12g


© The Real Food Dietitians
Recipe By: Jessica Beacom