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). This post was originally published July 17,2018.
This is a super easy sheet pan taco recipe with cauliflower, sweet potato, and chickpeas. The veggies roast in the oven with tikka masala-inspired flavors.
Then, you top them with this coconut chutney that’s super easy to make and super addictive! Make the sauce while the veggies are roasting, so everything is ready at the same time.
If you don’t want to do tacos, you can serve these as a bowl over rice or as a side dish. Just don’t skip that SAUCE!
Not only is this coconut chutney delicious on these cauliflower sweet potato tacos, but it’s great on burgers, wraps, bowl meals…anywhere you need a creamy, flavorful sauce.
If coconut isn’t your thing, you can use my cilantro mint chutney instead.
Make a huge helping of these tikka veggies as the marinade is super flavorful. They’re great to have in the fridge for a quick meal.
Why You’ll Love Cauliflower Sweet Potato Tacos
- sheet pan tikka masala veggies and chickpeas
- creamy 1-pan coconut chutney
- veggie-packed and versatile! Serve as tacos, wraps, lettuce wraps or a bowl
- naturally gluten-free, soy-free, and nut-free
For the Veggie Chickpea Tikkas
For the Cauliflower Sweet Potato Tacos
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Make the Tikka Masala Veggies
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Chop the vegetables and add to a bowl along with chickpeas. Preheat the oven to 425° F. (218° C).
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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.
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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.
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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.
Cauliflower sweet potato tacos are soy-free and nut-free. They’re gluten-free as long as you use gluten-free tortillas.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients
- veggies – For the tacos, you need cauliflower, sweet potato, and onions. You can use bell pepper instead of the onions, if you like Some crunchy veggies or lettuce are great for topping, as well.
- chickpeas – Cooked or canned chickpeas or use extra veggies of choice, such as broccolini, bell pepper, or zucchini.
- green chili – Adds heat to the sheet pan veggies, the marinade, and the chutney. Use less or use green bell pepper to reduce the heat, if needed.
- garlic and ginger – We are using a ton of fresh garlic and ginger in the marinade! The chutney also uses some fresh ginger.
- salt and spices – For the marinade, you need paprika (sweet or smoky), garam masala or curry powder, coriander, and nutritional yeast. For the chutney, you need fresh cilantro, mustard seeds or ground mustard, cayenne, and garlic powder.
- cornstarch – To help the marinade stick to the veggies and help them crisp up a little in the oven.
- oil – To help the veggies crisp in the oven.
- sugar – Or use maple syrup. This touch of sweet offsets the strong flavors in the chutney.
- lemon juice – For tang.
- tortillas – Use flour, gluten-free, high protein, etc. Or you can use roti or large tortillas to make wraps, if you prefer!
💡Tips
- Spread the veggies as evenly as possible on the baking sheet, so they cook evenly.
- Blending the chutney in rounds helps you get a smoother result.
How to Make Cauliflower Sweet Potato Tacos
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.
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.
Pile the veggies into warm tortillas. Add some crunchy veggies or lettuce. Add a generous drizzle of the coconut chutney, and serve.
What to Serve with Cauliflower Sweet Potato Tacos
Serve these tacos on their own or with a side of basmati rice. You can also make a quick side salad or kachumber salad.
Frequently Asked Questions
Cauliflower sweet potato tacos are soy-free and nut-free. They’re gluten-free as long as you use gluten-free tortillas.