Sweet Potato Cauliflower Tacos- Do you need cauliflower and sweet potato recipes? Looking for a tasty twist on taco night? Are you wanting to add more veggies to your day? These Sweet Potato Cauliflower Tacos are full of vibrant colors, crunchy textures, and bold flavors! This recipe will really level up your taco game. These are ready in no time, making them a great busy weeknight or meal prep option!
Sheet Pan Tacos
Tacos on a sheet pan? You betcha! Cubed sweet potato and cauliflower florets are seasoned and roasted on a sheet pan along with onions and poblano chilies.
If you like shopping at the Farmers Market, local honesty stand, or you subscribe to a CSA, these tacos are a perfect way to use items from those sources! This also works great for grocery store and garden produce. If you want to know more about how this blog can help you use fresh produce and cook from scratch, check out the about page! For other CSA box item ideas, check out my CSA Box Recipes post.
Why You’ll Love This Vegetarian Taco Recipe
Don’t you love it when you can make an easy meal that tastes great? Veggie tacos are a favorite of mine, and even my youngest likes these! Roasted sweet potatoes and cauliflower are a fabulous combo, and these tacos are surprisingly hearty!
This may be one of the easiest dinners you’ll ever make! The components for these sheet pan veggie tacos can be made ahead, making this a great item to add to your list of meal prep ideas. I also think it’s great for a work week lunch! Just pack in your favorite container and reheat on your lunch break.
Sweet Potato Cauliflower Taco Ingredients
Sweet Potato- I love sweet potatoes! Sweet and savory all at once, they add meatiness to these tacos. You can use yams if you are unable to find sweet potatoes.
Cauliflower- Something great happens to cauliflower when you roast it, and it takes on the seasoning blend beautifully! You can use a head of cauliflower and chop it, or buy it bagged already cut (more on that in the recipe notes)
Poblano Chile- Also known as Pasilla Chile, these large dark green mild chiles are so good roasted, and provide a bit more kick than a bell pepper.
Onion- I like yellow onion here for its sweetness!
Salt and Pepper- You won’t need a lot, the rest of the spices do most of the work here!
Cayenne Pepper- Don’t get too heavy handed, unless you want some really spicy tacos! A little goes a long way.
Paprika- You can use any Paprika here that you have, whether its smoked or hot (if it’s hot Paprika use a little less).
Cumin- I love the citrusy and smoky flavor of Cumin, and it is perfect in this recipe.
Ancho Chile Powder- Ancho is fruity and smoky, and my go to chili powder! If you don’t have Ancho, you can use whatever chili powder you have on hand.
Oregano- This adds an herbaceous quality, even though we are using dried instead of fresh. Try to use Mexican Oregano if you can find it.
How To Make Sweet Potato Cauliflower Tacos
These tacos are so easy! Here are a few basic tips for how to make this recipe:
- Peel and chop the sweet potatoes.
- Cut the onion and poblano.
- Chop the cauliflower (if needed).
- Season the vegetables.
- Roast until done.
For complete instructions and notes, please see the recipe card at the end of the post!
How To Meal Prep Tacos
This recipe is made for meal prep. All you really need to do is make the vegetables ahead of time and put them in whatever storage containers you use to store your make ahead meals and reheat when ready. The taco filling will keep refrigerated for up to one week.
To reheat, simply microwave until warm. I like to add the taco filling to my tortilla first, that way both the filling and the tortilla are warm.
The vegetables can be roasted and stored for up to a week in advance, making this a great option for making meals ahead!
What To Serve With Sweet Potato Cauliflower Tacos
I love these tacos with crunchy purple cabbage for extra color, and some Cotija cheese on top. Here are some other options:
As far as side dishes, rice and beans are great! You can also try my recipe for Sopa De Lima.
If you want to add some protein but still keep these meatless, then try black or pinto beans. To add meat as part of the filling, cooked chorizo or shredded pork, beef, or chicken would be great as well.
If it’s in season, fresh corn cut right off the cob and added as a topping is wonderful as well. To add extra depth, grilled corn is wonderful on these tacos too!
Thank you for visiting The Copper Table. I hope you try these sweet potato cauliflower tacos and that it becomes a new favorite for you. If you loved these, leave a rating or comment. I love hearing from you!
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Sweet Potato Cauliflower Tacos are spicy and flavorful! These Vegetarian tacos cooked on a sheet pan in almost no time, and are great for meal prep!
- 1 medium sized Sweet Potato
- 1/2 pound of Cauliflower florets
- 1 Poblano Chile
- 1/2 of a Yellow Onion
- 2 Tbsp of Avocado Oil
- 1 1/2 tsp of Salt
- 1/8 tsp of Cayenne Pepper
- 1/2 tsp of Black Pepper
- 1/2 tsp of Paprika
- 1/2 tsp of Cumin
- 1 tsp of Ancho Chile Powder
- 1 tsp of Dried Oregano
- Turn the oven on to 425 degrees and line a rimmed baking sheet with aluminum foil (this is optional, but it makes cleanup so much easier).
- Peel and cut the sweet potato into a half inch dice. Try to make the pieces of similar size for even cooking.
- Trim down the cauliflower florets if they are really large so that they will cook evenly with the sweet potatoes. They don't have to be the same size as the potato chunks because the cauliflower cooks a bit faster.
- Cut the top off the poblano chile and remove the seeds and cut in half.
- Slice the half an onion into slices about a quarter of an inch thick.
- Place all the vegetables onto the baking sheet and assemble the spiced mixture. Toss with the 2 Tbsp of oil.
- In a small bowl, combine the 1 1/2 tsp of salt, 1/2 tsp of black pepper, 1/8 tsp of cayenne pepper, 1/2 tsp of paprika, 1/2 tsp of cumin, 1 tsp of ancho chile powder, and 1 tsp of dried oregano. Stir well.
- Sprinkle the spice blend over the vegetables and stir to coat everything nicely.
- Roast until the sweet potatoes are easily pierced with a fork and the cauliflower is golden brown, about 20 minutes. After 10 minutes, turn the poblano chile halves over to finish roasting and check on the veggies. Roast for 10 more minutes and check again. Spoon into tortillas, add your favorite toppings and serve!
If you don't want the extra heat from the poblanos, you can substitute green bell pepper.
For less heat in the spice blend, regular chili powder in place of the ancho will be more mild.
Fresh corn, red cabbage, and cotija cheese are great toppings.
If you want to add protein, try pinto or black beans.
Chicken, pork, shrimp, or beef would all be great options if you want to add meat.
Amount Per Serving: Calories: 56Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 894mgCarbohydrates: 12gFiber: 3gSugar: 5gProtein: 2g
All information presented and written within this site are intended for informational purposes only. I am not a certified nutritionist or registered dietitian and any nutritional information should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration. Nutritional information is provided for recipes contained on this site. This information comes from online calculators. Although The Copper Table attempts to provide accurate nutritional information, these figures are only estimates.