roasted vegetable tacos

Beautiful sheet pan roasted veggie tacos filled with perfectly seasoned vegetables and plenty of plant-based protein. Serve these easy vegetarian tacos with avocado, sliced red cabbage, fresh cilantro, and your choice between two creamy, delicious sauces. The ultimate meatless dinner made on one pan!

Sheet Pan Roasted Veggie Tacos

For the spices:

cumin

coriander

turmeric

garlic powder

oregano

cayenne

salt

black pepper

For the veggies:

cauliflower,

sweet potato, diced into ½ inch cubes

red bell pepper,

red onion,

corn

½ medium lime, juiced

For the black beans:

(15 ounce) can black beans, rinsed and drained

For serving:

tortillas of choice, charred corn

avocado, sliced or diced

red cabbage, for crunch

Jalapeno cashew cream sauce (DF, V)

yogurt sauce

chopped cilantro

First, make whatever sauce you are choosing to go with this recipe to save you time and so you are ready when it’s time to eat. More in my note section below. The recipes are linked in the ingredients and can be found in the post itself and in the note section too!

Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper. Depending on the size of your sheet pan, you may need to use two pans in order to fit all of the veggies.

In a small bowl, mix together all of the ingredients for the spices so they are well combined: cumin, coriander, turmeric, garlic powder, oregano, cayenne, salt and pepper.

Add the cauliflower florets, diced sweet potato, red bell pepper, red onion, and corn (if using) to the prepared pan. Drizzle with avocado oil and lime juice. Sprinkle spices all over the veggies. Use a tong or clean hands to combine all the veggies so they are well coated with the spices and oil. I find that using hands is much easier!

Roast the veggies for 30-40 minutes, stirring halfway through. You’ll know they are done when sweet potatoes are fork tender. During the last 5-10 minutes of baking, remove the pan from the oven and add the rinsed and drained black beans right to the sheet pan with the veggies. This is simply to warm the beans in the oven without needing to use another pot or bowl!

Serve on charred tortillas with my favorite jalapeno cashew cream sauce, a little red cabbage for crunch, avocado slices and cilantro. Enjoy! Serves 4, 2 tacos each.

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Sheet Pan Roasted Veggie Tacos

Top 1 roasted vegetable tacos recipes from across the web

The most viewed roasted vegetable tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Sheet Pan Roasted Veggie Tacos

The most viewed roasted vegetable tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine