Roasted Vegetable Tacos with Avo-Lime Sauce
Not gonna lie, I’m pretty proud of this recipe! 😀 Cauliflower and sweet potatoes in a taco seriously works and the sauce…..greek yogurt, lime and avocado – the word YUM doesn’t quite cut it!
I traveled with my hubby a couple weeks ago and while he was busy at work, I explored the San Ramon area and ran across Baagan a lovely vegan restaurant where I had lunch. Lunch was…you guessed it – Roasted Chipotle Seasonal Tacos, well I was so impressed with that meal I came home and put my “Deb” twist on it. I think I nailed it, the tacos are spicy (but not too), meaty with the roasted vegetables – my avo-lime sauce is not vegan (Baagan served an absolutely delicious vegan version), but I love the twang you get from greek yogurt and I think you will too!
Here’s how I started it off. I roasted cauliflower and sweet potatoes. The cauliflower I left in large florets and sweet potatoes I cut into large planks. I tossed all of this in ziplock bag with some spices and spread them out on a large sheet pan, being careful to space them apart – I wanted them to roast, not steam. Also, here’s a great tip – I placed the sweet potatoes around the edges of the pan. The edges get hotter than the middle and they will roast more quickly that way.
While the vegetables were roasting, I made the Avo-Lime Sauce. Using my blender, I added greek yogurt, lime and an avocado – then some spices & pickled jalepenos slices for a bit of punch and whirled it up – done! It is tangy, creamy and just a bit spicy!
Next I grilled off the tortillas right over an open flame on the stove. I love how the tortillas gets that roasted edge and taste – the tortillas can also be warmed up in the oven, I just love the taste you get straight from the flame, if you have a gas stove, give that a try!
The vegetables only take 14 minutes to roast in a hot oven too, so this is a great 30 Minute Meal – perfect for a busy weeknight meal!
These tacos are meaty, crunchy, spicy and we loved them! I made them three times last week, yes partially to “nail” the recipe, but also because they are that good! If you’re on the fence about vegetarian or vegan food, definitely give these a try – and if you’re ever in San Ramon or their second location in Rocklin, CA – visit Baagan! Delicious food, artfully presented, so good – I know you’ll love it!
Avocado Lime Sauce
- 1 8 oz. plain greek yogurt
- 1 avocado
- 2 slices pickled jalapeños + 1-2 teaspoon juice
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp chopped cilantro
- 1 lime juiced
- 1-2 tbsp water as needed
- Slice the avocado in half and remove the seed, spoon the flesh of the avocado into the blender
- Place all of the remaining ingredients in the blender except the water and pulse to puree. Add as much water as needed to reach a creamy spreadable consistency. Refrigerate leftovers (that is if you have any!) Leftover will last 3 days in the fridge - you can also make this ahead.
Roasted Vegetable Tacos
- 1/2 head cauliflower
- 1 sweet potato one large or two small
- 1 1/2 tsp paprika
- 1 tsp salt
- 2 tbsp cumin
- 1/2 to 1 tsp chipotle chili powder
- 1 tbsp cornstarch
- nonstick cooking spray
- 8 corn tortillas
- vegetables for topping as desired - cabbage, radishes, lettuce, etc.
- Preheat the oven to 400 degrees
- Add the paprika, salt, cumin, chipotle chili powder and cornstarch to a large ziplock bag, mix well - set aside.
- Cut the cauliflower in half, saving ½ for future use. Separate the florets, try to keep them large. Scrub the sweet potato well - no need to remove the peel. Slice the sweet potatoes in ½ "planks".
- Spray the vegetables with nonstick spray (also spray the pan you are going to put them on) and place them in the ziplock bag. Mix well to thoroughly coat the vegetables.
- Spread them out on a large cookie sheet - keep the sweet potatoes around the edge.
- Roast for 14 minutes flipping once during cooking. The vegetablse will still be quite crisp. Build your taco, top with desired toppings, Avo-Lime sauce and serve!