Roasted Vegetable Taco Bowls
Roasted Vegetable Taco Bowls
(V, VG, GF)
If you’re from the midwest like me, you’ve probably had some version of “taco night” in your family dinner rotation. When I was growing up, it was your standard ground beef with a package of taco seasoning, shredded cheese, with lettuce and tomatoes. The older I got, the more I realized that I just don’t really enjoy ground meat (unless it’s in a burger patty), and that I really do not enjoy Minnesota Tacos! Mexican cuisine is my all-time favorite, and after experiencing what real Mexican flavors taste like, I knew that there was never going to be another batch of “taco meat” in my life again.
When my husband and I changed to a mostly plant-based diet back in 2020, I came across a recipe for roasted vegetable tacos, and we were instantly hooked. Now of course, if I’m going out to a fabulous taqueria, I’ll definitely still enjoy a carne asada taco, but when we’re just at home, this is the only kind we have anymore. To be even more carb conscious for managing type 1 diabetes, I’ve been skipping the tortillas for these and have just been making bowls instead. They’re light, ridiculously flavorful, and the cashew crema is really something special.
Servings | 4 bowls
Ingredients
Roasted Vegetable Base:
1 head cauliflower, chopped into small florets
1 large sweet potato, diced into ½-inch cubes
1 Tbsp olive oil
1 tsp chili powder
1 tsp ground cumin
1 tsp kosher salt
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp dried oregano
1 14 oz can black beans, drained & rinsed
1 lime, juiced
Fresh cracked pepper, to taste
Chipotle Cashew Crema:
1/3 c cashews, roasted and unsalted
1 chipotle pepper, plus a few spoonfuls of adobo sauce
1 clove garlic
1/2 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp kosher salt
1/2 c water
1 lime, juiced
Garnish Suggestions:
Cilantro, finely chopped
Fresh jalapeño, seeded and sliced
Diced avocado
Spicy pickled onions
Lime wedges
Hatch Valley Green pepper blend from Flatiron Pepper Co
Hot sauce of choice
Directions
Roasted Vegetable Base:
Preheat oven to 425. On a large sheet pan lined with parchment paper, add chopped cauliflower and diced sweet potatoes, and toss with olive oil. Mix together chili powder, cumin, smoked paprika, kosher salt, garlic powder, and dried oregano. Spoon spice mixture over vegetables evenly and toss to coat. Squeeze a lime over top of vegetables and seasoning, toss again to combine. Roast for 30 minutes, tossing halfway through. Add black beans to the pan and roast for another 5 min.
Chipotle Cashew Crema:
Add all ingredients to a high power blender, and blend until a sauce forms to the consistency of your preference. Refrigerate until ready to serve.
Bowl Assembly:
Add roasted vegetable base to a bowl, and top with the crema. Top bowl with your desired garnishes.
Nutrition Facts + DD Information
(This information my own calculation based on the sum of macronutrients from product nutrition labels and measurements from CalorieKing)
Servings: 4 bowls
Amounts Per Serving:
Total Fat: 5g
Cholesterol: 0mg
Sodium: 302mg
Total Carbohydrates: 63g
Dietary Fiber: 16g
Protein: 16g
These counts make up the recipe for the roasted veggies and the cashew crema. If you plan on adding garnishes or serving on tortillas, don’t forget to add those nutrient counts to the base macros listed above.
