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Meera’s Vegan Cauliflower and sweet potato tacos

Meera Sodha brings us a hearty taco to make for a filling recipe that defies the seasons. To build one, just smudge some black beans onto the tortillas, top with vegetables and finish with a spoonful of salsa for a little zing on top.

Serves 4 Total Time 1hr 10 mins


Get the ingredients here.

  • 1 large cauliflower, cut into small florets 
  • 1 sweet potato, peeled and cut into 2.5cm pieces 
  • 5tbsp rapeseed oil 
  • 2 tsp chipotle flakes 
  • 2 tsp ground cinnamon 
  • 2 tsp fine sea salt
  • 12 small tortilla wraps

For the black bean purée

  • 400g tin black beans 
  • 1tsp chipotle flakes 
  •  1⁄2 tsp fine sea salt

For the coriander chilli salsa

  • 2 jalapeño chillies 
  • 1⁄2 red onion, cut into 0.5cm and diced
  • 50g coriander, very finely chopped 
  • 4tbsp lime juice
  • 3⁄4tsp fine sea salt


  1. Preheat oven to 220°C/200°C fan/gas 7. To make the salsa, use tongs to hold one of the chillies over a small gas flame until well charred.
  2. Put on a plate to cool and repeat with the other chilli. (If you don’t have an open flame, grill them instead).
  3. Put the onion, coriander, lime juice and salt in a bowl. Once the chillies have cooled, finely chop and mix into the salsa. Taste and adjust if need be.
  4. Line two large baking trays with baking paper. Place the cauliflower and sweet potato in a large bowl, add the oil, spices and salt, and toss with your hands to coat.
  5. Transfer to the trays, spread out in a single layer and roast for 35 mins, until tender and slightly charred.
  6. While the vegetables roast, make the purée. Drain the beans, reserving the liquid, then blend 4 tbsp of liquid with the beans, chipotle and salt, until smooth.
  7. When your vegetables are almost ready, heat the tortillas, following packet instructions. Transfer the vegetables to a bowl and put on the table with the salsa, purée and tortillas, ready to build the tacos.

Originally published in Guardian FEAST

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