Roasted Vegetable Tacos
We’ve been eating more vegetarian meals lately. For the last year, really, I’ve been feeling the pull back to my vegetarian roots. I suspect it might be a response to the harshness of the world.
A desire to be gentler to other living things. An increased tenderness towards all creatures — human, animal, insect — just trying to survive however they can.
So! That leads me to these lovely, light roasted vegetable tacos. I’ve always loved cumin with sweet potatoes and with cauliflower, so for this recipe they get roasted together in the oven to make up the bulk of our tacos.
Toppings like pico de gallo, avocado and a creamy chipotle sauce give them depth and a satisfying texture.
Go ahead and swap out the sweet potato for another starchy vegetable like carrots or butternut squash. And instead of cauliflower, try broccoli or Brussels sprouts. I think as long as you have a starchy one and a cruciferous one, it’ll work just fine!
Add some refried beans for more protein, or serve with a side of smoky black beans and fluffy Mexican rice.
Roasted Vegetable Tacos
Vegetarian tacos with roasted vegetables (refried beans optional)
- Yield: 8 tacos 1x
1 medium-large sweet potato* (about 12 ounces)
1/2 head cauliflower* (about 12 ounces)
1 1/2 teaspoons oil
3/4 teaspoon salt
1/2 teaspoon whole cumin seeds (or 1/4 teaspoon ground)
1/4 teaspoon black pepper
1 batch Pico de gallo
8 corn tortillas
1 chipotle en adobo*
1/4 cup sour cream or Mexican crema
1 small clove garlic, minced
1/4 teaspoon salt
1–2 teaspoons lime juice (from lime used above)
Set oven to 425ºF
Peel and/or scrub sweet potato and cut into cubes about 1/2 inch on all sides. Toss with 1/2 teaspoon of oil and half the salt/pepper/cumin. Spread onto a baking sheet in a single layer.
Rinse the cauliflower and cut into large florets. Toss with remaining oil and seasonings. Spread onto baking sheet in a single layer.
Zest about 1 teaspoon of lime zest over the vegetables.
Roast 15-20 minutes until tender and browned.
Meanwhile, prep the pico de gallo and avocado. Warm the tortillas and keep warm.
Make the sauce: Combine all sauce ingredients in a blender and puree. Season with 1-2 teaspoons of lime juice.
Make tacos with roasted vegetables, sauce and toppings.
*Use carrots or butternut squash instead of sweet potato. Use broccoli or Brussels sprouts instead of cauliflower
*Chipotle en adobo are smoked jalapeños (chipotles) soaked in a sweet-and-sour sauce and are easy to find now. Look in the Mexican foods aisle of your store. They are sold in small cans. After opening, transfer remaining chiles and sauce into a small jar for longer storage in the fridge.
- Serving Size: 2 tacos
- Calories: 280
- Fat: 16
- Carbohydrates: 32
- Protein: 5
Dear Mrs. Hilah – I think this is the movie you mentioned in your last email
and it’s a nice review. Sadly they didn’t notice its music.
I’m sure you don’t remember me as you have so many devoted fans, but I’ve commented on some of your recipes using an alternative email (that I no longer have) and you kindly wrote back to me using that email. Definitely it was a series of messages regarding pierogi and possible other Polish Christmas food, loooong time ago. Later, well, I’m not sure, sorry. So maybe you read the review and delete my comment or something, I don’t mind. Also it’s practical ’cause it has nothing to do with your tacos, which look very yummy. I’m sorry I can’t try most of your tex-mex, we don’t have so many ingredients in Poland and international shipping of food isn’t possible in some cases.
Yes, that is the movie! 🙂 And I DO remember you! You really helped explain the concepts of maigre and wigilia to me. I’m happy to hear form you again!
Hi Hilah, I did your recipe today and it was delicious! Not hard to make either!. I didn’t know cauliflower could taste good.
That’s great to hear, James! 🙂