Cauliflower and Sweet Potato Tacos with Chipotle Tahini

Level up taco night with an easy sheet pan vegetarian tacos recipe that delivers big on flavor and texture. Roasted cauliflower and sweet potatoes turn deep golden and caramelized while bell peppers add sweetness and black beans bring hearty protein and fiber. A creamy chipotle tahini sauce ties everything together with smoky, tangy richness. These tacos are simple to prepare, excellent for meal prep, and loved even by people who usually reach for meat. Serve in warmed corn tortillas with guacamole and crisp cabbage or romaine for a satisfying weeknight meal.

I originally shared this recipe in my meal planning guide PREPPED and many readers said it became their go-to taco. The combination of roasted vegetables, crispy beans, and a bold tahini-based sauce makes it a standout vegetarian taco option.

• 2 medium sweet potatoes, chopped (about 3 ½ cups)
• 1 small–medium head cauliflower, chopped into florets (5–6 cups)
• 1 (15 oz) can black beans, drained and rinsed
• 1 red or yellow bell pepper, chopped
• 2 tbsp extra virgin olive oil
• 2 tbsp liquid from canned chipotles in adobo (remove seeds if you prefer less texture)
• 1 tsp smoked paprika
• ½ tsp cumin
• ½ tsp garlic powder
• 1 tsp kosher salt
• 8 corn tortillas, warmed
• 6–8 oz store-bought guacamole, for serving
• Shredded cabbage or chopped romaine, optional for crunch

For the tahini chipotle sauce:

• 2 tbsp apple cider vinegar
• ½ tbsp fresh lemon or lime juice (reserve extra for squeezing over finished tacos)
• 1 chipotle pepper in adobo (open and rinse under water to remove seeds, if desired)
• 2 tsp pure maple syrup
• ½ tsp fine sea salt
• ¼ cup tahini
• 5–6 tbsp water, adjust to thin as needed

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
2. On the prepared sheet, combine the chopped sweet potatoes, cauliflower florets, drained black beans, and chopped bell pepper. Drizzle with olive oil and the chipotle adobo liquid. Sprinkle smoked paprika, cumin, garlic powder, and kosher salt over the vegetables. Toss everything until well coated and spread into an even layer.
3. Roast for 30–35 minutes, stirring once about two-thirds of the way through (around 20 minutes). Roast until the sweet potatoes are tender and the cauliflower is golden and slightly caramelized.
4. While the vegetables roast, make the chipotle tahini sauce. In a blender or food processor, combine apple cider vinegar, lemon or lime juice, the rinsed chipotle pepper, maple syrup, sea salt, and tahini. Add water a tablespoon at a time and blend until the sauce reaches a pourable, drizzleable consistency (about 5–6 tablespoons). Taste and adjust salt or acidity as needed. Note: sauce will thicken in the fridge—thin with water before serving if necessary.
5. Warm corn tortillas in a dry skillet or wrapped in a towel in the oven. Fill each tortilla with a generous scoop of roasted veggies and beans. Drizzle with chipotle tahini sauce, add a spoonful of guacamole, and top with shredded cabbage or romaine for crunch. Finish with an extra squeeze of citrus if desired.