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Delicious sheet pan roasted veggie tacos topped with avocado, red cabbage, and cilantro on a rustic wooden table.
Alyssa

Sheet Pan Roasted Veggie 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.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American, Mexican
Calories: 429
Ingredients Method Notes

Ingredients
  

  • 1 ½ teaspoons Cumin
  • 1 ½ teaspoons Coriander
  • 1 ½ teaspoons Turmeric
  • ¾ teaspoon Garlic Powder
  • ½ teaspoon Dried Oregano
  • ¼ teaspoon Cayenne Pepper Optional
  • ½ teaspoon Salt
  • Black Pepper Freshly ground
  • 3-4 cups Cauliflower Florets
  • 1 medium, diced Sweet Potato
  • 1, cut into chunks Red Bell Pepper
  • 1, cut into chunks Red Onion
  • 1 cup Corn Optional, frozen or fresh
  • 2 tablespoons Olive or Avocado Oil
  • ½ medium lime Lime Juice
  • 1 can (15 ounce), rinsed and drained Black Beans
  • 8 Tortillas Charred for serving
  • 1, sliced or diced Avocado
  • Red Cabbage Sliced, for crunch
  • Jalapeno Cashew Cream Sauce DF, V
  • Cilantro Yogurt Sauce
  • Fresh Chopped Cilantro

Method
 

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

The ultimate meatless dinner made on one pan!