Roasted Sweet Potato & Cauliflower Tacos | M’s Favourite Dinners | Umami

Ingredients

• 1 small head cauliflower, cut into bite-sized florets (approx. 1 ½ pounds or 6 heaping cups florets)
• 1 large sweet potato, diced into ½-inch cubes (approx. 1 pound or 3 heaping cups diced)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• one 14-ounce can black beans, drained & rinsed
• 1 lime, juiced
• kosher salt & ground black pepper, to season
• ⅓ – ½ cup roasted unsalted cashews (see Recipe Notes)
• 1 chipotle pepper &/or 2 teaspoons adobo sauce (from a can of chipotle peppers in adobo sauce)
• 1 clove garlic
• ½ teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
• ¼ teaspoon kosher salt
• ½ cup water