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Vegan Cauliflower and sweet potato tacos

Vegan Cauliflower and Sweet Potato Tacos

Brought to you by: OcadoLife

Prep time:

Cook time:

Serves: 4

This Mexican-inspired recipe by Meera Soda make for a great family dinner. To build the tacos, smudge some black beans onto the tortillas, top with vegetables and finish with a spoonful of salsa. Looking for more taco recipes? Look no further.
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  • 2 jalapeño chillies
  • ½ red onion, cut into ½cm dice
  • 50g coriander, very finely chopped
  • 4 tbsp fresh lime juice
  • 3¼ tsp fine sea salt
  • 1 large cauliflower, cut into small florets
  • 1 large sweet potato, peeled and cut into 2.5cm pieces
  • 5 tbsp rapeseed oil
  • 3 tsp chipotle flakes
  • 2 tsp ground cinnamon
  • 1 400g tin black beans
  • 12 small tortilla wraps


Step 1

Preheat oven to 220°C/200°Cfan/gas 7. To make the salsa, use tongs to hold one of the chillies over a small gas flame until well charred. Put on a plate to cool and repeat with the other chilli. (If you don’t have an open flame, grill them instead).

Step 2

Put the onion, coriander, lime juice and ¾ tsp salt in a bowl. Once the chillies have cooled, finely chop and mix into the salsa. Taste and adjust if need be.

Step 3

Line two large baking trays with baking paper. Place the cauliflower and sweet potato in a large bowl, add the oil, 2 tsp chipotle flakes, cinnamon and 2 tsp salt, and toss with your hands to coat. Transfer to the trays, spread out in a single layer and roast for 35 mins, until tender and slightly charred.

Step 4

While the vegetables roast, make the purée. Drain the tin of beans, reserving the liquid, then use a stick blender to blend 4 tbsp with the beans, remaining 1 tsp chipotle and ½ tsp salt, until smooth. Set aside in a small bowl.

Step 5

When your vegetables are almost ready, heat the tortillas following packet instructions. Transfer the vegetables to a bowl and put on the table with the salsa, purée and tortillas, ready to build the tacos.

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