May 29, 2024 8 Comments
Tacos are a beloved weeknight meal, especially when it’s Taco Tuesday. But why not switch things up a bit with some roasted vegetable tacos? It’s a delicious and nutritious twist that’s worth the extra effort.
While traditional meat tacos are easy to make, these roasted sweet potato and cauliflower tacos offer a flavorful and satisfying alternative.
Don’t be discouraged by the extra steps involved – the end result is well worth it.
If you’ve tried meatless tacos before, like my lentil tacos or roasted veggie chili, you’ll love this roasted vegetable version.
The key is to chop and roast the vegetables with a blend of taco spices, then add cooked beans for protein and fiber.
Although it may seem like a lot of spices, they are essential for enhancing the flavors of the vegetables. If you don’t have a full spice drawer, you can use pre-made taco seasoning instead.
Investing in a variety of spices is beneficial for adding depth and complexity to your meals, especially if you’re trying to incorporate more plant-based options into your diet.
After roasting, your vegetables will be tender, flavorful, and ready to fill your tacos. But don’t stop there – these roasted veggies are versatile and can be used in salads, breakfast dishes, or even as a savory topping for ice cream (just kidding).
When assembling your tacos, try using corn tortillas for a delicious contrast with the sweet vegetables. Top with mashed avocado, salsa, lettuce, and cheese or sour cream if desired.
I always make extra filling to enjoy as leftovers the next day. It’s a great way to make the most of your oven use and have a quick meal ready to go.
Have you tried roasted vegetable tacos before? What are your favorite vegetarian taco fillings?
Roasted Vegetable Tacos Recipe
Makes 10 tacos
Prep time: 10 min
Cook time: 25 min
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Ingredients
1 head cauliflower, cut into small florets
1 large sweet potato, chopped into 1/2 inch cubes
1 tablespoon extra-virgin olive oil
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon salt
1 lime, juiced
1 14.5 ounce can black beans, drained and rinsed
Instructions
Heat oven to 425 F and line rimmed baking sheets with parchment paper (for easy clean-up). Mix cauliflower, sweet potato, olive oil, chili powder, cumin, smoked paprika, garlic powder, oregano, and salt in a large bowl. Squeeze lime over the vegetables and spread them in a single layer on the prepared baking sheet. Roast for 20 minutes and add black beans (to heat them up). Roast for another five minutes.
Serve in a corn tortilla with salsa.
Nutrition Facts
For one taco (without tortilla) = 61 calories, 1.8 g fat, 0.2 g saturated fat, 9.6 g carbohydrates, 2.1 g sugar, 2.4 g protein, 3 g fiber, 138 mg sodium, 1 Purple, 1 Blue, 2 Green WW SmartPts
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes
Other posts you might like:
Lentil Tacos
Lentil tacos are a delicious and satisfying meatless alternative for Taco Tuesday or any night of the week.
Roasted Veggie Chili on a Sheet Pan
This easy roasted veggie chili cooked on a sheet pan is a simple and delicious meal that requires minimal cleanup.
