Sweet, inviting, and made for sharing, Cauliflower Sweet Potato Tacos is a vegan, vegetarian Indian, Vegan main made with cauliflower florets, medium sweet potato, and cooked chickpeas in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes
  • Yield: 3
  • Category: Main Course
  • Cuisine: Indian, Vegan

Ingredients

For the Veggie Chickpea Tikkas

  • 1.5 to 2 cups cauliflower florets
  • 1 medium sweet potato (cubed)
  • 1 to 1.5 cups cooked chickpeas (or use [adjustable]1 cup[/adjustable] other vegetables as bell peppers, broccolini, or zucchini)
  • 1/2 cup thick slices of onion (or use bell pepper or both)
  • 1 green chili (thinly sliced, optional)

For the Tikka Marinade

  • 2 tablespoons lemon juice
  • 2 inch knob of ginger
  • 6 cloves of garlic
  • 1/2 to 1 hot green chili (or use [adjustable]2 tablespoons[/adjustable] finely chopped green bell pepper)
  • 3/4 teaspoon salt
  • 1 teaspoon paprika (sweet, smoky, or a mix of both)
  • 3/4 to 1 teaspoon garam masala (or curry powder)
  • 1 teaspoon coriander powder
  • 2 teaspoon nutritional yeast (optional)
  • 1.5 tablespoons cornstarch (or arrowroot)
  • 3 tablespoons water
  • 1 tablespoon oil

Coconut Chutney

  • 1/3 cup shredded coconut (dried or fresh)
  • 1/2 cup hot water
  • 1/2 green chili
  • 2 tablespoons cilantro
  • 1/2 inch ginger
  • 1/4 to 1/3 teaspoon salt
  • 1/4 teaspoon sugar (or maple syrup)
  • 1/4 teaspoon mustard seeds (or ground mustard)
  • pinch of cayenne
  • pinch of garlic powder
  • dash of lemon juice

For the Cauliflower Sweet Potato Tacos

  • 6 small tortillas (use gluten-free, if needed)
  • crunchy veggies (and/or lettuce, for topping)

Method

Make the Tikka Masala Veggies

  1. Chop the vegetables and add to a bowl along with chickpeas. Preheat the oven to 425° F. (218° C).
  2. Blend the marinade ingredients in a small blender. Alternatively, mince the ginger garlic, chile etc and mix in a bowl with other ingredients. If the marinade is too thin, add a teaspoon or so extra starch.
  3. Add the marinade to the veggie bowl and toss to combine well. Let the mixture sit for 5 to 10 minutes. Spread the vegetables and chickpeas on a large parchment lined baking sheet. Drizzle any remaining marinade over the veggies lightly. Bake for 25 to 30 mins.

Meanwhile, make the chutney.

  1. Blend the chutney ingredients for half a minute, then let the mixture sit for 5 mins for the coconut to rehydrate. Blend again for a minute. Add more water if needed and blend again until half the coconut is smooth (1-2 minutes). Taste and adjust salt, flavor and blend for a few pulses.

Assemble the cauliflower sweet potato tacos.

  1. Pile the veggies into warm tortillas. Add some crunchy veggies or lettuce. Add a generous drizzle of the coconut chutney, and serve.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.