Cauliflower sweet potato tacos with chickpeas and creamy coconut sauce are an easy weeknight meal packed with Indian flavors. This sauce makes everything amazing! (soy-free, nut-free, gluten-free)

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.