Vegan Sweet Potato and Black Bean Tacos

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Place the diced sweet potatoes on the baking sheet. Toss with 1 tablespoon of olive oil, half of the chili powder, half of the cumin, and 1/4 teaspoon of salt. Spread into a single layer and roast for 20-25 minutes until tender and caramelized, tossing halfway through.

While the sweet potatoes roast, make the lime crema: Combine the soaked and drained cashews, lime juice, water, minced garlic, and 1/4 teaspoon of salt in a high-speed blender. Blend until completely smooth and creamy, adding an extra splash of water if needed to reach your desired consistency.

Heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat. Add the black beans, remaining chili powder, remaining cumin, smoked paprika, and remaining salt. Cook for 5 minutes, stirring occasionally, until warmed through and flavorful.

Warm the corn tortillas in a dry skillet over medium-high heat for about 30 seconds per side until pliable and lightly charred, or wrap them in a damp paper towel and microwave for 30 seconds.

Assemble the tacos by dividing the seasoned black beans and roasted sweet potatoes among the warm corn tortillas. Top with shredded red cabbage, fresh cilantro, and a generous drizzle of the cashew lime crema.