In honor of Cinco De Mayo this week I wanted to share these Roasted Vegetable Tacos. Made with sweet potatoes, cauliflower, and topped with creamy cilantro dressing. This recipe is simple, easy, and fun to make. Pair this meal with guacamole, salsa, chips and your favorite adult beverage for the ultimate Cinco De Mayo Fiesta.

For these Roasted Vegetable Tacos I used cubed sweet potatoes and bite sized cauliflower. It is really important to cut these up veggies into small even sized pieces. If they are too large they will take longer than the recommended time to cook.

TIPS WHEN ROASTING YOUR VEGGIES

  • Cut your vegetables into even small bite sized pieces.
  • Lay the veggies out on a pan evenly. Avoid overlapping and stacking on the pan. When veggies are stacked, the vegetable will not cook evenly. 
  • Drizzle oil on top of your vegetables before roasting. Make sure to check to see what your oils smoke point is before using. 
  • Sprinkle your seasoning evenly on your vegetables. I used chili powder, salt, and pepper for these. Though, you can add any additional seasoning that you have.
  • Root vegetables need to cook longer than the cruciferous vegetables. So I recommend placing the cauliflower and sweet potatoes on two separate pans and cooking them at different times. 
  • If you are like me and like crispy cauliflower you can place both vegetables on one pan and cook them for the same amount of time. 
  • Do you have an air fryer? Cook these in half of the time by using an air fryer instead of your oven. 

You can also add additional  roasted  vegetables to your tacos as well or substitute these with vegetables you already have in your refrigerator. Some of my favorites include peppers, onions, yukon gold potatoes, and red cabbage. The options of vegetables to add to your tacos are endless!

Don’t have all the ingredients listed? I wanted to share some of the recipe ingredients that you can swap out in case you do not have the ones I listed in your pantry or at your local grocery store.

Substitutions 

Hard Taco Shells – Flour Tortillas

Black Beans – Kidney Beans or Pinto Beans

Chili Powder- Paprika Powder or Cayenne Pepper

Sweet Potatoes- Yukon Gold Potatoes

Cauliflower – Broccoli or Bell Peppers

Dairy – Free Sour Cream- Unsweetened Yogurt

Lime Juice – Lemon Juice 

These Roasted Vegetable Tacos are vegan and are  gluten-free. Just make sure to use corn tortillas and not flour tortillas for corn. Also be aware that some seasonings  are gluten-free but not all, so check the back of the jar if you are gluten sensitive. 

When you make this recipe I would love it if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it! 

These Roasted Vegetable Tacos are: 

Saucy

Healthy

Family Friendly

Simple to make 

Gluten-free

Roasted Vegetable Tacos with Creamy Cilantro Dressing

  • Servings: 8 Tacos
  • Difficulty: easy
  • Print

Roasted Vegetable Tacos

  • 1 Tbsp neutral oil, I used avocado oil
  • 8 hard taco shells, substitute for soft tortillas.
  • ½ head of cauliflower, chopped into bite size pieces
  • 1 large sweet potato, peeled and cut into small cubes
  • 1 can (15 ounces)of black beans, drained and rinsed.
  • 2 Tbsp chili powder
  • ¼ tsp salt
  • ¼ tsp pepper

Creamy Cilantro Dressing

  • 1/2 lime, juiced
  • ½ medium jalapeno
  • ½ cup sour cream, I used dairy free sour cream.
  • 1/2 fresh cilantro
  • ¼ tsp salt
  • ¼ tsp garlic powder
  • 1 Tbsp olive oil

Garnishes

  • 1 large jalapeno, chopped
  • 1 lime, sliced in wedges
  • 1 large avocado, sliced
  • fresh cilantro, chopped

Directions

  1. Preheat your oven to 425 degrees Fahrenheit (218 C).
  2. Prepare two baking pans with the vegetables. Spread the sweet potato evenly on one pan and the cauliflower on the other (they both will bake at different times). Drizzle oil and sprinkle with chili powder, pepper, and salt.
  3. Bake the sweet potatoes for 40 minutes. Bake the cauliflower for 30 minutes. Test both vegetables to see if they are done by inserting a fork in them.
  4. While the vegetables are roasting make the Creamy Cilantro Dressing. Combine all dressing ingredients in a high powered blender or food processor. Pulse until smooth and creamy.
  5. Assemble the tacos. Add the black beans, roasted vegetables, and Creamy Cilantro Dressing to your hard taco shell. Repeat until you have assembled all of the tacos.
  6. Garnish with fresh cilantro, avocado, jalapeno, lime juice, and eat. If the tacos are assembled they need to be eaten that day, otherwise they become soggy.


Make it Your Own

  • Add additional plant protein to your tacos. Some that I recommend are tofu, tempeh and beans.
  • Like a little extra spice? Sprinkle some crushed red pepper or cayenne pepper to the top of your tacos.
  • Want to add more veggies to your quesadilla? Some others that I recommend are onions, peppers, and red cabbage

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