Our latest obsession: Delicious Sweet Potato and Cauliflower Tacos from one of our favorite cookbooks, Vegan At Times!

Healthy vegan tacos filled with roasted sweet potato and cauliflower, black beans, avocado and topped with home made pickled red onions. They are loaded with healthy and hearty flavors and make a perfect week night dinner.

Pickled red onions are one of our favorite healthy toppings. Fermented vegetables such as kimchi, sauerkraut or pickled red onions contain high amounts of probiotics and digestive enzymes, which are so important to gut health, mood, energy and immunity. These pickled red onions contain many other vitamins and minerals such as calcium, potassium, magnesium, Vitamin C and folate.

We also love to serve these with our protein-powered Green Pea Guacamole.

Recipe Inspiration: Vegan At Times

Sweet Potato and Cauliflower Tacos with Pickled Onion

Ingredients

For the roasted vegetables:

1 head cauliflower, cut into small florets
1 large sweet potato, peeled and diced
1 can black beans, drained and rinsed
2 poblano peppers, seeded and diced
1/4 cup extra virgin olive oil
1 tablespoon chili powder
1/8 teaspoon chipotle powder (more to taste)
1/2 teaspoon kosher salt

For the pickled onion:

2 small red onions
2 cups white vinegar
2 cups water
1/3 cup maple syrup
2 tablespoons sea salt

Tacos and Toppings:

8 corn tortillas
Sliced avocado or gucamole, fresh cilantro, and hot sauce, for serving

To make the pickled onions:

Thinly slice the onions with a mandolin and divide the onions between 2 (16 ounce) jars.
Heat the vinegar, water, maple and salt in a medium saucepan over medium heat. Stir until the salt dissolves, about 1 minute. Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.
The pickled onions will be ready to eat once they're bright pink and tender - about 1 hour for very thinly sliced onions, or overnight.

To prepare the vegetables:

Place the cauliflower florets, diced sweet potato and diced poblano on the prepared baking sheet, drizzle with the olive oil and toss.
In a small bowl, stir together the chili powder, chipotle, and salt. Sprinkle over the vegetables and toss to coat. Spread into a single layer. Roast for 25-30 minutes, turning half way through. Add the drained black beans to the sheet pan, and roast for an additional 5 minutes. Remove from the oven and set aside.

To heat the tortillas:

Using tongs, hold a tortilla over the flame of your stove. flip so both sides are slightly charred but still soft, about 15 seconds on each side. Repeat with all of the tortillas and keep them warm in towel.

Fill the tortillas with the sweet potato-cauliflower-black bean mixture and top with avocado, cilantro, hot sauce, and a fresh squeeze of lime.