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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.
Table of Contents
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
More Easy Handheld Meals
Cauliflower Sweet Potato Tacos
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
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
Nutrition
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.
Can’t wait to try this for the upcoming party. Which type of mustard seed shall i use – brown or yellow?
As always, delicious! I cannot get enough of your recipes, Richa! I cannot wait for your new cookbook…I pre-ordered it on Amazon as soon as I learned about it.
This recipe is so tasty…and you MUST make the chutney as well…yum!
Thank you Laura! and thank you for making so many of the recipes! I can’t wait for the book either!
Wow, what a clever idea! This filling looks perfect atop a salad as well!
Richa
Thank you for making me love cooking again! I adore your recipes, easy, simple ingredients, unpretentious and very tasty! this one was great! question if I make a big batch can I freeze it?
Got the stars to work now!!
This recipe is a keeper!! i just filled up on one tortilla and dh is on his third. I was a bit leery of the coconut chutney, but I was wrong; you were right! Excellent flavors and very different. So glad I made a double batch!! (Proof that I trust your flavor profiles and recipes) 🙂
NOTE: This is a 5-star recipe, but I can’t make the stars happen right now in Chrome.
yay!! yes coconut chutney is southern indian and the tikka are north indian flavors (also a more expected flavor), but they work really well together. The veggie tikka goes equally well with the mint chutney.
I just drooled on myself. Going on my to make ASAP list.
I love your recipes!! I do have a small request, if possible. Could you also include nutrional facts apended to your recipes??
Thanks!
I am adding it to the recipes. The popular recipes have it now and other recipes will get the values slowly over the next 2-3 months.
Perfect! Thanks!
Hi this looks wonderful! Where would I find the nutritional info that you mentioned would be added?
And thank you as well for all the Instant Pot recipes. I really appreciate them!
I am adding them to the posts a few posts everyday. There are 800+ recipes:). unfortunately there is some manual work involved even with the new widget i am using as it doesnt find some ingredients and i have to manually add and so on. You can use cronometer.com which is a free tool to calculate in the meanwhile. i’ll update this one tomorrow.
added
Amazing! I didnt know if I would like the coconut dressing with the very flavorful veggies, but it worked really well.
Awesome!
Looks delish! Iooove cauliflower
jojosvegankitchen.com
Thanks
Do you think that would be good for a party? Special and tasty enough? Or it is more like an everyday recipe to you? I’m looking for something tasty, refined and that can be eaten with our hands (so I don’t have to wash so many dishes!) Or would the butternut tacos be a better choice to you? Do you shred it by hand? I can’t make pizza since I’m inviting a friend who made pizza last time…. That’s too bad because I particularly love your ethiopian pizza.. wondering if I could make wraps out of it.
Thank you so much,
yes you could make wraps with the pizza too! Bake some veggies (lots of peppers and onions) this way and Cook the chickpeas tossed in the berbere spices with some sauteed onion and garlic for 5 to 7 minutes in a pan. Serve both options with the tahini dressing. The tahini dressing will work with both. The fajita tacos are also really good as a filling for wraps. the chili lime dressing is great with beans, chickpeas, veggies.
you can also make the turmeric lentil fritters to serve in wraps or bowls with the tahini sauce. Those fritters are great snack as well.
what option do you think would taste the best?