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Vegan Cauliflower Tacos with Cashew Lime Crema
Make any day taco Tuesday with these delicious cauliflower tacos. This recipe also includes a homemade cashew lime crema sauce to drizzle on top!
These tacos pack a healthy punch with roasted cauliflower, crunchy cabbage, and creamy avocado.
CHEF TIP: toast the corn tortillas in a warm skillet before serving. They’ll soften to perfection! You can also put then on a baking sheet and place them in the oven for a few minutes before serving.
Be sure to share with me when you make these nourishing and filling tacos – tag me on IG @melharrisnutrition!
Need some more meal and snack inspo?! Check out my other recipes here and follow along on IG!
PrintPesto Chicken Stuffed Sweet Potatoes
Ingredients
1/4 cup Cashews⠀⠀⠀⠀⠀⠀⠀
4 Sweet Potato (small)⠀⠀⠀⠀⠀⠀⠀⠀⠀
8 oz Chicken Breast⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 cup Baby Spinach⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/3 cup Basil Leaves⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 Garlic (clove, minced)⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tsp Extra Virgin Olive Oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tsp Sea Salt⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/4 cup Nutritional Yeast⠀⠀
Instructions
1. Boil enough water to cover the cashews. Pour the water over the cashews and allow them to soak while you prepare the potatoes.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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2. Preheat the oven to 400ºF (204ºC). Place the sweet potatoes and chicken on a baking sheet. Cook for 40 to 45 minutes, or until cooked through.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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3. While the potatoes and chicken cook, make your pesto. Drain the cashews and place them into a blender or food processor along with the spinach, basil, garlic, olive oil, sea salt and nutritional yeast. Blend until smooth.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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4. Once the chicken and sweet potatoes are cooked through, remove from the oven and place the chicken into a small bowl. With two forks, shred the chicken until completely pulled. Add the pesto to the chicken and mix together until evenly combined.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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5. Stuff each sweet potato with the shredded chicken. Enjoy!
