This brand new recipe combines Meatless Monday with Taco Tuesday and you’ll seriously want to make it every day of the week. I haven’t made you a new taco recipe since my crazy good street corn chicken tacos and let’s just say this one checks all of the boxes.
These sheet pan roasted veggie tacos are packed with beautiful, tender veggies that are tossed with an incredible spice blend. You’ll also get 14g of plant-based protein thanks to delicious black beans! And because sauce = life I included two of my go-to sauces to drizzle and dip these tacos, plus a few bonus sauces to choose from within the post. Have fun with fresh toppings to truly make these vegetarian tacos your own!
The boys and I devoured these tacos for dinner and I loved the leftovers over rice for a little taco bowl action. SO GOOD. Let’s get this taco party started.
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Everything you’ll need to make roasted veggie tacos
These easy vegetarian tacos are packed with 5 different veggies, lots of delicious spices, and plenty of plant-based protein. Here’s what you’ll need to make them:
- Spices: before roasting, you’ll toss the veggies in a mixture of cumin, coriander, turmeric, garlic powder, dried oregano, cayenne pepper (if you like heat), salt & pepper.
- Veggies: we’re roasting up cauliflower, sweet potato, bell pepper, and red onion until they’re perfectly tender. I also like to add frozen or fresh corn! You’ll need a little olive oil and fresh lime juice as well.
- Protein: these easy vegetarian tacos get their protein from a can of black beans!
- For serving: serve them up with corn tortillas (see below for tips on charring them!) an avocado, sliced red cabbage for a little crunch, fresh cilantro, and your choice of two sauces. I love drizzling on this amazing Jalapeño Cashew Cream Sauce or this Spicy Cilantro Yogurt Sauce.
Customize your veggie tacos
Because these vegan tacos are just made with veggies and spices, they’re super easy to customize to your taste preferences. Here are some ideas for making them your own:
- Choose your veggies. You can really use any seasonal veggies you have on hand! In the winter try butternut squash or even brussels sprouts, and in the summer try zucchini.
- Add a kick of heat. If you like spice, remember to add cayenne pepper to your spice mix, and feel free to top your tacos with sliced jalapeño.
- Pick the protein. Two of these tacos have about 14g of plant-based protein, but feel free to add more beans, swap for chickpeas or tofu to keep them vegan, or try cooked, ground or shredded chicken. These Sazon Grilled Chicken Thighs would be the perfect addition if you’re not vegetarian!
- Go lower carb. Feel free to serve all of the roasted veggie taco ingredients over a bed of romaine lettuce, mixed greens, a lettuce cup or collard wrap, or even with cauliflower rice.
Let’s talk sauce
I included links to two sauces I recommend. It’s really up to you, and both are excellent choices! I’ve added a few more below that would be delicious. If you make any of these sauces, I recommend making them ahead of time before you start cooking.
Check out all of my sauce recipes here!
How to char tortillas
Your corn tortillas will be extra delicious with a little charring on them!
- Turn on your stovetop burner to the lowest setting.
- Place one tortilla on the burner and let it heat up for about 45 seconds – checking frequently to make sure it’s not burning.
- Once it has the desired char, carefully flip the tortilla with tongs and char on the other side.
- The tortilla might puff up a bit once you flip, which is okay!
- Cover your tortillas with a dishtowel as you finish them so that they stay warm.
Prep these vegetarian tacos ahead of time
If you’re meal prepping these roasted veggie tacos, you can easily start the prep early by chopping up all of your veggies and storing them in airtight containers in the fridge, plus making the sauce the 1-2 days before! You could even mix together all of the spices and store them in a jar until you’re ready to use them.
More tacos & enchiladas
Get all of our taco & enchilada recipes here!
I hope you love these easy sheet pan roasted vegetable tacos! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
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!
- For the spices:
- Optional: ¼ teaspoon cayenne
- Freshly ground black pepper
- For the veggies:
head cauliflower, cut into florets (about 3-4 cups cauliflower florets)
medium sweet potato, diced into ½ inch cubes
red bell pepper, cut into chunks
red onion, cut into chunks
- Optional: 1 cup frozen or fresh corn
olive or avocado oil
medium lime, juiced
- For the black beans:
(15 ounce) can black beans, rinsed and drained
- For serving:
tortillas of choice, charred for serving (I love soft corn tortillas!)
avocado, sliced or diced
- Sliced red cabbage, for crunch
- Jalapeno cashew cream sauce (DF, V)
Cilantro yogurt sauce
- Fresh chopped cilantro
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!
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.
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.
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!
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!
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.
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!
Servings: 4 servings
Serving size: 2 tacos (without sauce)
Saturated fat: 2g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats