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cauliflower sweet potato tacos on a plate with coconut chutney and garnishes
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5 from 15 votes

Cauliflower Sweet Potato Tacos

Cauliflower sweet potato tacos with chickpeas and creamy coconut sauce are an easy weeknight meal packed with Indian flavors. This sauce makes everything amazing! (soy-free, nut-free, gluten-free)
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main
Cuisine: Indian, Vegan
Keyword: cauliflower sweet potato tacos
Servings: 3
Author: Vegan Richa

Ingredients

For the Veggie Chickpea Tikkas

  • 1.5 to 2 cups cauliflower florets
  • 1 medium sweet potato cubed
  • 1 to 1.5 cups cooked chickpeas or use 1 cup other vegetables as bell peppers, broccolini, or zucchini
  • 1/2 cup thick slices of onion or use bell pepper or both
  • 1 green chili thinly sliced, optional

For the Tikka Marinade

  • 2 tablespoons lemon juice
  • 2 inch knob of ginger
  • 6 cloves of garlic
  • 1/2 to 1 hot green chili or use 2 tablespoons finely chopped green bell pepper
  • 3/4 teaspoon salt
  • 1 teaspoon paprika sweet, smoky, or a mix of both
  • 3/4 to 1 teaspoon garam masala or curry powder
  • 1 teaspoon coriander powder
  • 2 teaspoon nutritional yeast optional
  • 1.5 tablespoons cornstarch or arrowroot
  • 3 tablespoons water
  • 1 tablespoon oil

Coconut Chutney

  • 1/3 cup shredded coconut dried or fresh
  • 1/2 cup hot water
  • 1/2 green chili
  • 2 tablespoons cilantro
  • 1/2 inch ginger
  • 1/4 to 1/3 teaspoon salt
  • 1/4 teaspoon sugar or maple syrup
  • 1/4 teaspoon mustard seeds or ground mustard
  • pinch of cayenne
  • pinch of garlic powder
  • dash of lemon juice

For the Cauliflower Sweet Potato Tacos

  • 6 small tortillas use gluten-free, if needed
  • crunchy veggies and/or lettuce, for topping
US Customary - Metric

Instructions

Make the Tikka Masala Veggies

  • Chop the vegetables and add to a bowl along with chickpeas. Preheat the oven to 425° F. (218° C).
  • Blend the marinade ingredients in a small blender. Alternatively, mince the ginger garlic, chile etc and mix in a bowl with other ingredients. If the marinade is too thin, add a teaspoon or so extra starch.
  • Add the marinade to the veggie bowl and toss to combine well. Let the mixture sit for 5 to 10 minutes. Spread the vegetables and chickpeas on a large parchment lined baking sheet. Drizzle any  remaining marinade over the veggies lightly. Bake for 25 to 30 mins.

Meanwhile, make the chutney.

  • Blend the chutney ingredients for half a minute, then let the mixture sit for 5 mins for the coconut to rehydrate. Blend again for a minute. Add more water if needed and blend again until half the coconut is smooth (1-2 minutes). Taste and adjust salt, flavor and blend for a few pulses.

Assemble the cauliflower sweet potato tacos.

  • Pile the veggies into warm tortillas. Add some crunchy veggies or lettuce. Add a generous drizzle of the coconut chutney, and serve.

Video

Notes

Nutritional information is for 2 tacos using flour tortillas. It may be different if you use different tortillas.
Cauliflower sweet potato tacos are soy-free and nut-free. They're gluten-free as long as you use gluten-free tortillas.

Nutrition

Calories: 523kcal | Carbohydrates: 78g | Protein: 14g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 708mg | Potassium: 845mg | Fiber: 14g | Sugar: 13g | Vitamin A: 11050IU | Vitamin C: 39mg | Calcium: 178mg | Iron: 5mg