Cauliflower & Sweet Potato Tacos with Cashew Aioli

“This is my new favourite Mexican dish – and there’s no meat or dairy in sight. So long chicken and red pepper fajitas, there’s a new king in town. Regardless of whether you eat meat or not, this is a flavour-packed recipe you need to try. The cashew-based aioli was a revelation to me, and has a nicely balanced double punch of chipotle chilli and garlic that I’m now completely addicted to.”


Taco filling:
1 large sweet potato
1 small cauliflower
1 large red onion
1 tsp sweet smoked paprika
1 tsp cumin seed,
1 tsp coriander seed
1 tsp oregano
1 tsp chilli powder
400g tin black beans
1 tsp salt
1 lime
2 tbsp rapeseed oil
Handful coriander, chopped
1 avocado
½ lemon

180g uncooked cashews
1 tsp cumin
3 garlic cloves
1 tsp chipotle paste
1 tbsp avocado oil


Preheat the oven to 200C/180C fan

Put the cashews into a bowl of boiling water and leave for around 1 hour to soften them.

Cut the cauliflower up into bite-sized florets, and the sweet potato into rough 5cm cubes. Slice the onion into 8 segments and throw all of the vegetables into a large bowl. Grind the cumin and coriander seed in a pestle and mortar and sprinkle over the vegetables with the other herbs and spices. Drizzle all over with 2 tbsp of rapeseed oil and add the lime juice and a generous pinch of salt.

Mix the contents of the bowl together well with you hands so that the vegetables are completely coated in the oil and spices. Pour the contents of the bowl out onto a baking tray and roast in the oven for around 30 minutes.

When the cashews have finished soaking, drain and put them into a blender. Add the garlic cloves, chipotle paste, cumin, avocado oil and a pinch of salt. Blend well until you have a creamy, pale pink paste.

Remove the vegetables from the oven 5 minutes before the end and add the black beans. Mix the beans into the vegetables and return to the oven for the final 5 minutes of roasting.

Cut the avocado in half and destone. Scoop out the flesh into a bowl and add the juice of half a lemon, ground black pepper and a pinch of salt. You can also add a little red chilli if you want some extra heat. Mash with a fork until you’ve left with a chunky puree.

Remove the vegetables from the oven and toss in the coriander.

To serve, layer up the avocado, spicy vegetables and aioli in crunchy tacos for a flavour explosion.

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