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Recipe Card

The One-Pan Tacos I Make Every Week: Sheet Pan Roasted Veggie Tacos

Preview of The One-Pan Tacos I Make Every Week: Sheet Pan Roasted Veggie Tacos
Prep
30 min
Cook
30 min
Total
60 min
Serves
4
Calories
429 kcal
Protein
14.60 g
Carbs
67.80 g
Fat
13.80 g

Ingredients

  • 1 ½ teaspoonsCumin
  • 1 ½ teaspoonsCoriander
  • 1 ½ teaspoonsTurmeric
  • ¾ teaspoonGarlic Powder
  • ½ teaspoonDried Oregano
  • ¼ teaspoonCayenne Pepper (Optional)
  • ½ teaspoonSalt
  • —Black Pepper (Freshly ground)
  • 3-4 cupsCauliflower Florets
  • 1 medium, dicedSweet Potato
  • 1, cut into chunksRed Bell Pepper
  • 1, cut into chunksRed Onion
  • 1 cupCorn (Optional, frozen or fresh)
  • 2 tablespoonsOlive or Avocado Oil
  • ½ medium limeLime Juice
  • 1 can (15 ounce), rinsed and drainedBlack Beans
  • 8Tortillas (Charred for serving)
  • 1, sliced or dicedAvocado
  • —Red Cabbage (Sliced, for crunch)
  • —Jalapeno Cashew Cream Sauce (DF, V)
  • —Cilantro Yogurt Sauce
  • —Fresh Chopped Cilantro

Instructions

  1. 1

    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.

  2. 2

    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.

  3. 3

    In a small bowl, mix together all of the ingredients for the spices so they are well combined.

  4. 4

    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.

  5. 5

    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.

  6. 6

    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.