Sheet Pan Roasted Veggie Tacos
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
429 kcal
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Cuisine
South American, American, Vegan
Sheet Pan Roasted Veggie Tacos
Description
Sheet Pan Roasted Veggie Tacos feature a vibrant selection of vegetables such as cauliflower florets, diced sweet potato, red bell pepper, and red onion, all tossed with a mixture of cumin, coriander, turmeric, garlic powder, oregano, and optional cayenne for gentle heat. The vegetables are drizzled with olive or avocado oil and lime juice then roasted until tender and slightly caramelized.
The roasting process lends a sweet, earthy depth to the vegetables while the spice blend adds warmth and complexity. Black beans add protein and hearty texture, and the tacos are completed with fresh elements like sliced avocado, crisp red cabbage, and a creamy sauce made either with jalapeno cashew cream or cilantro yogurt, offering a choice of vibrant, cooling flavors alongside the roasted vegetables.
This recipe is suitable for casual meals where the roasted vegetables and toppings come together for easy, hands-on tacos. The instructions also allow making sauces ahead for convenience. Charring tortillas is recommended for traditional texture and flavor, enhancing the taco experience.
Ingredients
- For the spices:
- 1 ½ teaspoons cumin
- 1 ½ teaspoons Coriander
- 1 ½ teaspoons Turmeric
- ¾ teaspoon garlic powder
- ½ teaspoon oregano dried
- cayenne pepper optional, ¼ teaspoon
- ½ teaspoon salt
- black pepper freshly ground
- For the veggies:
- 1 cauliflower head, cut into florets (about 3-4 cups
- 1 sweet potato medium, diced into ½ inch cubes
- 1 bell pepper red, cut into chunks
- 1 red onion cut into chunks
- corn optional, 1 cup frozen or fresh
- 2 tablespoons olive oil or avocado oil
- ½ lime medium, juiced
- For the black beans:
- 1 black beans 15 ounce can, rinsed and drained
- For serving:
- 8 tortillas of choice, charred for serving, soft corn tortillas preferred
- 1 avocado sliced or diced
- red cabbage sliced, for crunch
- Cashew Cream Sauce with jalapeno, dairy-free, vegan
- OR Yogurt sauce with cilantro
- cilantro fresh, chopped
Instructions
- 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.
Notes
- Prepare your choice of sauce (jalapeño cashew cream or jalapeño cilantro yogurt) ahead of roasting to save time and enhance flavors.
- Charring your tortillas before serving improves texture and adds a subtle smoky taste.
- Mix spices thoroughly with the vegetables using hands or tongs to ensure even coating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Serving | 2tacos (without sauce) | |
| Calories | 429cal | 21% |
| Carbohydrates | 67.8g | 23% |
| Protein | 14.6g | 29% |
| Fat | 13.8g | 21% |
| Saturated Fat | 2g | 10% |
| Fiber | 18.1g | 72% |
| Sugar | 8.4g | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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