Description
These Sheet Pan Roasted Veggie Tacos are a vibrant, flavorful, and easy-to-make meal perfect for a healthy weeknight dinner. Roasted cauliflower, sweet potato, bell pepper, onion, and optional corn are seasoned with a warm blend of cumin, coriander, turmeric, garlic, and oregano, then roasted to tender perfection. Served on charred tortillas with black beans, fresh avocado, crisp red cabbage, and your choice of a creamy jalapeno cashew cream or bright cilantro yogurt sauce, these tacos are packed with flavor and texture for a satisfying vegetarian feast.
Ingredients
Scale
Spices
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons ground coriander
- 1 ½ teaspoons turmeric powder
- ¾ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (optional)
- ½ teaspoon salt
- Freshly ground black pepper, to taste
Veggies
- 1 head cauliflower, cut into florets (about 3-4 cups)
- 1 medium sweet potato, diced into ½ inch cubes
- 1 red bell pepper, cut into chunks
- 1 red onion, cut into chunks
- 1 cup frozen or fresh corn (optional)
- 2 tablespoons olive oil or avocado oil
- ½ medium lime, juiced
Black Beans
- 1 (15 ounce) can black beans, rinsed and drained
For Serving
- 8 tortillas of choice, charred (preferably soft corn tortillas)
- 1 avocado, sliced or diced
- Sliced red cabbage, for crunch
- Jalapeno cashew cream sauce (dairy-free, vegan) OR cilantro yogurt sauce
- Fresh chopped cilantro
Instructions
- Prepare the sauce: Choose either the jalapeno cashew cream sauce or cilantro yogurt sauce as your taco topping. Make this in advance to save time when assembling your tacos. Recipes for these sauces can be found in the linked post sections.
- Preheat oven and prepare pan: Preheat the oven to 400°F (204°C) and line a large baking sheet with parchment paper. If your sheet pan isn’t large enough, use two pans to accommodate all the veggies.
- Mix spices: In a small bowl, combine cumin, coriander, turmeric, garlic powder, oregano, cayenne (if using), salt, and freshly ground black pepper until well blended.
- Coat the vegetables: Place cauliflower florets, diced sweet potatoes, red bell pepper, red onion, and corn (if using) in the prepared baking sheet(s). Drizzle with oil and lime juice. Sprinkle the spice mixture evenly over the veggies. Using tongs or clean hands, toss everything together to ensure all vegetables are thoroughly coated.
- Roast the vegetables: Bake in the preheated oven for 30-40 minutes, stirring halfway through for even roasting. The veggies are done when the sweet potatoes are fork tender.
- Add black beans: During the last 5-10 minutes of roasting, remove the pan briefly from the oven and scatter the rinsed, drained black beans on top of the veggies to warm through.
- Char the tortillas and assemble: Char your tortillas on a dry skillet or open flame as preferred. To serve, fill each tortilla with a portion of the roasted veggies and warm black beans. Top with avocado slices, red cabbage for crunch, your choice of jalapeno cashew cream or cilantro yogurt sauce, and sprinkle fresh chopped cilantro.
- Enjoy: Serve immediately with 2 tacos per person. These vibrant, nutritious tacos are perfect for a wholesome, satisfying meal.
Notes
- Both the jalapeno cashew cream sauce and cilantro yogurt sauce complement the tacos beautifully, offering either a creamy vegan option or a bright tangy finish. Make the sauce ahead to streamline meal prep.
- To char tortillas, heat them briefly over a dry skillet or directly over a gas flame until lightly blackened spots appear; this adds authentic smoky flavor.
- Feel free to add other veggies or swap out the black beans for pinto or kidney beans based on preference.
- This recipe is naturally vegetarian and can be made vegan by choosing the dairy-free cashew cream sauce.
- Leftovers can be refrigerated in an airtight container for up to 3 days; reheat the veggies in the oven or skillet for best texture.
Nutrition
- Serving Size: 2 tacos
- Calories: 310
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg
