Roasted Veggie Tacos

These vegan Roasted Veggie Tacos are a great healthy meatless meal! They're made with beans and topped with a creamy cashew cilantro sauce.

Tacos are incredibly versatile and delicious in all forms. These Roasted Vegetable Tacos are flavorful and ready in only 30 minutes!

I love tacos for many reasons, one of them being that they are easily customized. No two taco recipes are the same and every one of them is tasty in its own way.

These tacos are made with roasted veggies, beans, and a creamy cilantro sauce. They're super healthy, bursting with flavor, and ready in no time at all. This is the perfect meal when you want dinner in a hurry, but are looking to keep things light.

They're prepared with cauliflower that's tossed in olive oil and Mexican spices, then roasted in the oven on sheet pans. These tacos can be customized with any roasted veggies of choice and garnished any way you like.

This dish is fresh and great for Meatless Monday, Taco Tuesday, or any day of the week.

Jump to:

• Which Veggies Are Best For Tacos?
• Ingredients For Roasted Veggie Tacos
• How To Make Roasted Veggies For Tacos
• How Long Do Veggies Take To Roast In The Oven?
• How To Make Cashew Cilantro Sauce
• What to Serve with Roasted Vegetable Tacos
• How Long Do Veggie Tacos Last In The Fridge?
• Can These Tacos Be Frozen?
• Roasted Veggie Tacos

Which Veggies Are Best For Tacos?

Veggie tacos are the perfect dish to make using whatever you've got on hand. This is a great dish to prepare when you're looking to clean out your vegetable drawer.

These vegetables used to make these tacos are roasted, which helps to caramelize them and brings out their natural sweetness. Roasting is a great method to bring out the flavor in almost any vegetable.

For this recipe, I chose cauliflower and bell peppers, but you can swap these with any of your favorite vegetables.

Here are some veggies that work great for tacos:

• Cauliflower
• Bell Peppers
• Zucchini
• Summer Squash
• Mushrooms
• Broccoli
• Sweet Potatoes
• Potatoes
• Brussels Sprouts
• Onions
• Eggplant

Keep in mind that it's important to choose vegetables that have a similar cooking time. I recommend choosing a few veggies that take around 20 minutes to cook, so that everything is finished at the same time.

Some hearty vegetables like carrots, green beans, and root vegetables have a longer roasting time and will prolong the cooking time when making these tacos.

Ingredients For Roasted Veggie Tacos

Here's what you'll need to make them.

• 4-5 cups Cauliflower Florets (yields 1 head cauliflower)
• 1 Bell Pepper (any color)
• 1 can Pinto Beans (or beans of choice)
• 3 Tbsp. Olive Oil (split)
• 1 tsp. Garlic Powder
• 1 tsp. Chili Powder
• 1 tsp. Cumin
• 1 tsp. Kosher Salt (split)
• ½ tsp. Pepper (split)
• Corn Tortillas
• Lettuce or Greens for topping
• 1 cup Cashews (raw and unsalted)
• 2 cloves Garlic
• ½ cup Water
• 4 Tbsp. Lime Juice
• 1 Jalapeno Pepper (seeds removed for less heat)
• ½ cup Cilantro

How To Make Roasted Veggies For Tacos

Roasting is one of the easiest ways to prepare veggies, whether making them for tacos or otherwise.

All that's needed to roast veggies is to chop them to a relatively even size so that they cook evenly, toss them in olive oil and spices on a sheet pan, and pop them in the oven for 20 minutes or so.

It's important not to overcrowd the veggies on the baking sheet, so that they roast properly. Crowding the vegetables will cause them to steam instead of roast and will affect the taste and texture.

Feel free to use an extra baking sheet if needed.

1. Heat oven to 400 degrees Fahrenheit.
2. The first step when making these tacos is to remove any outer leaves from 1 head of cauliflower and discard.
3. Cut the head of cauliflower in half and then chop it into florets, making sure that all of the cauliflower is relatively the same size to ensure that it cooks evenly (yields 4-5 cups cauliflower).
4. Cut 1 bell pepper (any color) into strips. Chop the strips in half. Discard the seeds and membranes of the pepper.
5. Place the cauliflower florets on a large baking sheet. Drizzle with 2 Tbsp. olive oil. Sprinkle 1 tsp. each garlic powder, chili powder, and cumin over the cauliflower, along with ¼ tsp. each kosher salt and pepper.
6. Toss the cauliflower until completely coated in the oil and spices.
7. Place the chopped bell peppers on a separate baking sheet and drizzle with 1 Tbsp. olive oil. Sprinkle a bit of kosher salt and pepper over the peppers. Toss until completely coated.

Follow this process even if you choose to use other veggies when making these roasted vegetable tacos.

How Long Do Veggies Take To Roast In The Oven?

Cooking times for roasted veggies may vary depending on the vegetable used.

In general, roasted veggies for tacos takes 20-22 minutes at 400 degrees Fahrenheit.

Feel free to roast the veggies for an additional couple of minutes if they are not fully cooked at the end of the cooking time.

1. Place baking sheets in an oven preheated to 400 degrees Fahrenheit.
2. Roast the vegetables for 20-22 minutes.
3. Stir the vegetables once during the roasting process to prevent them from sticking to the pan.
4. Remove baking sheets from the oven once vegetables are roasted. They should be slightly softened and caramelized a bit on the edges.

Love roasted vegetables? Check out these recipes!

• Sweet and Spicy Brussels Sprouts
• Garlic Roasted Green Beans
• Ranch Roasted Potatoes
• Maple Sesame Brussels Sprouts
• Herb Roasted Potatoes
• Maple Dijon Brussels Sprouts

How To Make Cashew Cilantro Sauce

One thing that helps make good tacos into great tacos is a flavorful sauce. There is no end to the amount of tasty sauces out there, but this is a great option if you'd like to keep this recipe vegan.

This Cashew Cilantro Sauce adds a serious boost of flavor to these, or any tacos or Mexican dishes out there.

The great thing about this sauce is that it can be made ahead of time and stored in an airtight container in the refrigerator for a few days.

Alternately, you can prepare it while the veggies are roasting in the oven.

This sauce is made with raw, unsalted cashews that are soaked in water for 2 hours prior to use, so it's best to plan ahead when making this sauce. Or, you can use a batch that you've made ahead of time.

1. To make the sauce, simply place 1 cup of raw, unsalted cashews in a small bowl. Top with enough water to cover the cashews.
2. Allow the cashews to soak for 2 hours.
3. After 2 hours, drain and rinse the cashews with cold water.
4. Peel 2 cloves of garlic and cut them in half.
5. Cut 1 jalapeno pepper in half and remove the seeds and membranes. Chop the jalapeno into chunks.
6. Roughly chop a heaping ½ cup of fresh cilantro.
7. Squeeze 4 Tbsp. of fresh lime juice (equals 2-3 limes).
8. Place the rinsed cashews, garlic cloves, jalapeno pepper, cilantro, the lime juice, ¾ tsp. kosher salt, and ¼ tsp. pepper into a high speed blender or food processor.
9. Place the cover securely on the blender. Pulse all of the ingredients a few times.
10. Slowly pour ½ cup of water through the opening of the cover and puree the mixture at a high speed until the sauce reaches a smooth consistency (you may need to use the tamper to scrape and push the ingredients to the bottom of the blender).

Check out this recipe for Cashew Cilantro Sauce for more detailed instructions and info if needed.

A high speed blender like a Vitamix or Blendtec is essential to achieving a super creamy texture. A less powerful blender or food processor will work, but you likely won't achieve optimal creaminess.

This sauce can absolutely be made using a regular blender or food processor, but the texture will be grainier. You can puree the sauce longer to achieve a creamier texture, but it likely won't be completely creamy without the use of a high speed blender.

What to Serve with Roasted Vegetable Tacos

Any other toppings to be served with these tacos may be prepared while the veggies are roasting.

I love to serve vegan tacos with some Pinto beans, black beans, or refried beans. It's a great way to add more substance to any vegetarian dish.

To keep this recipe simple, I recommend using canned beans (make sure to use a brand that is vegan if you'd like to keep this dish vegan).

1. Heat 1 can of pinto beans, or other beans of your choice (black beans or refried beans also work great), on the stove top according to package instructions.
2. Chop 1-2 cups of lettuce, spinach, or leafy greens of choice.
3. Chop any vegetables used to garnish the tacos, such as radishes, onions, or pickled veggies (optional).
4. Prepare the cashew cilantro sauce as directed.
5. Heat corn tortillas if desired.

As mentioned, these tacos may be customized to your liking. Feel free to garnish or serve them with your toppings of choice.

Here are some delicious topping ideas:

• Radishes
• Pickled Jalapenos or Pickled Onions
• Pico de Gallo
• Guacamole or Sliced Avocado
• Salsa Verde
• Roasted Poblano Avocado Sauce
• Salsa Fresca
• Mango Salsa
• Hot Sauce

These Roasted Veggie Tacos may be served on their own, or paired with a tasty side dish like Spanish rice, chipotle coleslaw, or black bean corn salad.

How Long Do Veggie Tacos Last In The Fridge?

Any leftover roasted veggies for tacos may be stored in an airtight container in the fridge for 1-2 days.

Leftover cashew cilantro sauce may be stored in an airtight container in the refrigerator for 4-5 days.

Can These Tacos Be Frozen?

These Roasted Veggie Tacos are best enjoyed fresh or within a few days and I do not recommend freezing them.

Love roasted cauliflower? Check out these recipes!

• Mediterranean Roasted Cauliflower
• Parmesan Roasted Cauliflower

Love tacos? Don't miss these recipes!

• Sweet Potato Tacos
• Skillet Chipotle Chicken Tacos
• Cajun Shrimp Tacos
• Sheet Pan Shrimp Tacos
• Cilantro Lime Fish Tacos
• Air Fryer Shrimp Tacos
• Air Fryer Fish Tacos
• Vegetarian Fajita Rice Bowls

Looking For Dishes To Serve With These Tacos? Don't Miss These!

Refried Black Beans

Cilantro Lime Taco Slaw

Black Bean Corn Salsa