Sheet Pan Roasted Veggie Tacos

• servings: 4 servings
• active time: 30 minutes
• total time: 1 hour

Ingredients

For the spices:

1 ½ teaspoons cumin

1 ½ teaspoons coriander

1 ½ teaspoons turmeric

¾ teaspoon garlic powder

½ teaspoon dried oregano

Optional: ¼ teaspoon cayenne

½ teaspoon salt

Freshly ground black pepper

For the veggies:

1 head cauliflower, cut into florets (about 3-4 cups cauliflower florets)

1 medium sweet potato, diced into ½ inch cubes

1 red bell pepper, cut into chunks

1 red onion, cut into chunks

Optional: 1 cup frozen or fresh corn

2 tablespoons olive or avocado oil

½ medium lime, juiced

For the black beans:

1 (15 ounce) can black beans, rinsed and drained

For serving:

8 tortillas of choice, charred for serving (I love soft corn tortillas!)

1 avocado, sliced or diced

Sliced red cabbage, for crunch

Jalapeno cashew cream sauce (DF, V)

OR Cilantro yogurt sauce

Fresh chopped cilantro

Directions

First, make whatever sauce you are choosing to go with this recipe to save you time and so you are ready when it’s time to eat. More in my note section below. The recipes are linked in the ingredients and can be found in the post itself and in the note section too!

Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper. Depending on the size of your sheet pan, you may need to use two pans in order to fit all of the veggies.

In a small bowl, mix together all of the ingredients for the spices so they are well combined: cumin, coriander, turmeric, garlic powder, oregano, cayenne, salt and pepper.

Add the cauliflower florets, diced sweet potato, red bell pepper, red onion, and corn (if using) to the prepared pan. Drizzle with avocado oil and lime juice. Sprinkle spices all over the veggies. Use a tong or clean hands to combine all the veggies so they are well coated with the spices and oil. I find that using hands is much easier!

Roast the veggies for 30-40 minutes, stirring halfway through. You’ll know they are done when sweet potatoes are fork tender. During the last 5-10 minutes of baking, remove the pan from the oven and add the rinsed and drained black beans right to the sheet pan with the veggies. This is simply to warm the beans in the oven without needing to use another pot or bowl!

Serve on charred tortillas with my favorite jalapeno cashew cream sauce, a little red cabbage for crunch, avocado slices and cilantro. Enjoy! Serves 4, 2 tacos each.

Nutrition

• Serving Size: 2 tacos (without sauce)
• Calories: 429 kcal
• Total Fat: 13.8 g
• Saturated Fat: 2 g
• Total Carbohydrate: 67.8 g
• Dietary Fiber: 18.1 g
• Total Sugars: 8.4 g
• Protein: 14.6 g