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June 8, 2025 8 Comments Jump
Roasted vegetable tacos are for Taco on Tuesday. You sometimes have to change it.
Are these tacos as simple as meat tacos? No. I mean how can you beat the browning meat and the addition of an flavored package? Too easy!
But these tacos of roasted sweet potato and cauliflower are worth it.
I made tacos without meat before seeing my lens tacos. I also created a roasted vegetarian chili.
The whole concept here is simple. You chop and roast the vegetables with taco spices, then add cooked beans.
I do not take off the potatoes because the bark is softening enough for you to notice it. I think the sweet sweet potato is like cheese.
I use a bunch of spices to improve the flavor of vegetables. If you don’t have a spice drawer extended like me, go ahead and use the Taco seasoning.
Remember to get a bunch of spices because you will use them if you try to get better healthy. Aromas add umami like meat (and less meat is better for you).
When it ends, you have this beautiful garnish of very nutritious tacos. Do not limit your use of these roasted vegetables to tacos! Put them on a salad or throw them with your eggs for breakfast.
They also work like an ice cream garnish (not really).
When I serve this tacos garnish, I use corn tortillas because the contrast of flavor between sweet corn and sweet potato is delicious. In addition to the garnish of roasted vegetable tacos, I add avocado puree, salsa, lettuce and cheese and sour cream (for children).
I always Double the recipe, so I have leftovers for the next day. If I will use my oven in June – I’m going to hurt it.
Have you tried roasted vegetables in your tacos? How to make your vegetarian tacos?
Roasted plant tacos recipe
Made 10 tacos
Preparation time: 10 min
Cooking time: 25 min
Ingredients
1 head cauliflower, cut into small florets
1 Large sweet potato, cut into 1/2 inch cubes
1 tablespoon of extra virgin olive oil
2 teaspoons of chili powder
1 teaspoon of cumin on the ground
1 teaspoon of smoked paprika
1/2 teaspoon of garlic powder
1/2 teaspoon of oregano
1/2 teaspoon of salt
1 lime, juice
1 14.5 ounce of black, drained and rinsed beans
Instructions
Heat the oven at 425 F and baking plates on a line with parchment paper (for easy cleaning). Mix the cauliflower, the sweet potato, olive oil, chili powder, cumin, smoked paprika, garlic powder, oregano and salt in a large bowl. Press the lime on the vegetables and spread them in a single layer on the prepared baking sheet. Roast for 20 minutes and add black beans (to heat them). Road for another five minutes.
Serve in a corn tortilla with salsa.
Nutritional
For A taco (without tortilla) = 61 Calories,, 1.8 g fat, 0.2 g saturated fats, 9.6 g carbohydrates, 2.1 g sugar, 2.4 g protein, 3 g fiber, 138 mg sodium, 1 purple, 1 blue, 2 green smartpts ww
The points values are calculated by Snack Girl and are provided only for information. See all the Girl Snack recipes
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