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. The ultimate meatless dinner made on one pan!
Ingredients
- For the spices:
- 1 ½ teaspoons cumin
- 1 ½ teaspoons coriander
- 1 ½ teaspoons turmeric
- ¾ teaspoon garlic powder
- ½ teaspoon dried oregano
- Optional: ¼ teaspoon cayenne
- ½ teaspoon salt
- Freshly ground black pepper
- For the veggies:
- 1 head cauliflower, cut into florets (about 3-4 cups cauliflower florets)
- 1 medium sweet potato, diced into ½ inch cubes
- 1 red bell pepper, cut into chunks
- 1 red onion, cut into chunks
- Optional: 1 cup frozen or fresh corn
- 2 tablespoons olive or avocado oil
- ½ medium lime, juiced
- For the black beans:
- 1 (15 ounce) can black beans, rinsed and drained
- For serving:
- 8 tortillas of choice, charred for serving (I love soft corn tortillas!)
- 1 avocado, sliced or diced
- Sliced red cabbage, for crunch
- Jalapeno cashew cream sauce (DF, V)
- OR Cilantro yogurt sauce
- Fresh chopped cilantro
Instructions
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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!
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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.
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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.
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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!
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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!
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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.
Recipe Notes
I’ve included links to both sauces I recommend. It’s really up to you! The jalapeño cashew sauce takes slightly longer but is creamy, vegan and SO flavorful. The jalapeño cilantro yogurt sauce is slightly tangy, fresh and bright. Both are excellent choices! If you do make these, I recommend making them ahead of time before you start cooking. Check the full post for even more sauce options.
See the full post to learn how to easily char your tortillas for serving!