Go Back
A colorful sheet pan roasted veggie taco preparation with roasted cauliflower, sweet potatoes, and peppers topped with cilantro and lime.
Alyssa

Sheet Pan Roasted Veggie Tacos

Beautiful sheet pan roasted veggie tacos filled with perfectly seasoned vegetables and plant-based protein. Serve these easy vegetarian tacos with avocado, sliced red cabbage, fresh cilantro, and your choice between two creamy sauces.
Print Recipe Pin Recipe
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
  

  • 1.5 teaspoons Cumin
  • 1.5 teaspoons Coriander
  • 1.5 teaspoons Turmeric
  • 0.75 teaspoons Garlic Powder
  • 0.5 teaspoons Dried Oregano
  • 0.25 teaspoons Cayenne (optional)
  • 0.5 teaspoons Salt
  • Black Pepper
  • 1 Cauliflower head, cut into florets (about 3-4 cups)
  • 1 medium Sweet Potato diced into ½ inch cubes
  • 1 Red Bell Pepper cut into chunks
  • 1 Red Onion cut into chunks
  • 1 cup Corn (optional)
  • 2 tablespoons Olive Oil or Avocado Oil
  • 0.5 medium Lime Juice
  • 1 15-ounce can Black Beans rinsed and drained
  • 8 Tortillas of choice, charred for serving
  • 1 Avocado sliced or diced
  • Red Cabbage for crunch
  • Jalapeno Cashew Cream Sauce (DF, V)
  • Cilantro Yogurt Sauce
  • Fresh Chopped Cilantro

Method
 

  1. Make the sauce of your choice to save time.
  2. Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
  3. Mix the spices together in a small bowl until well combined.
  4. Add veggies to the pan, drizzle with oil and lime juice, and sprinkle spices. Toss to combine.
  5. Roast veggies for 30-40 minutes, stirring halfway through, and add black beans in the last 5-10 minutes.
  6. Serve on charred tortillas with toppings.

Notes

Enjoy your delicious tacos!