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These vegetarian tacos are so incredibly delicious and will forever be a favorite in my household. This recipe was inspired by the roasted veggie tacos that used to be on the menu at one of my favorite local breweries. After ordering them once, I don’t think I ever ordered anything else off that menu. They were just too good! Something about the combination of the perfectly charred, flavorful roasted vegetables paired with crunchy cabbage, tangy, pickled onions, rich feta cheese, and smoky red pepper sauce just sets off an explosion of flavor in your mouth. The variety of flavors and contrast in textures are unbeatable and the best part is, they’re packed with nutrition and will leave you feeling so nourished and satisfied.
Below is a step-by-step guide to making these meatless tacos, with a full recipe summary and measurements at the bottom of the page.
Let’s talk about the main ingredients and their benefits:
- Broccoli: This cruciferous vegetable is packed full of nutrients that support our health. Broccoli is high in Vitamins C and K, fiber, and potassium. It’s loaded with antioxidants and is known to reduce inflammation, lower blood sugar and cholesterol, and support cardiovascular health.
- Cauliflower: Just like broccoli, this nutritious vegetable is a rich source of Vitamin C and K, as well as folate, choline, and fiber. It’s also loaded with potassium, calcium, magnesium, and many other antioxidants that promote overall health and reduce risk of disease.
- Carrots: This common vegetable is a great source of vitamins and nutrients such as Vitamin A, Vitamin K, calcium and beta-carotene, which is found in many orange fruits and vegetables and supports immune health and eye health.
- Mushrooms: Contain lots of vitamins and nutrients that have been shown to reduce inflammation, cholesterol, and risk of cancer. Overall, they are a fantastic immune booster.
- Zucchini: Generally, all squash varieties are rich in Vitamin B6, C, and beta-carotene, as well as other antioxidants that promote health. They are also a great source of magnesium, calcium, and iron.
- Cabbage: High in Vitamin C, K, and fiber to promote healthy digestion. Good source of protein and antioxidants that reduce inflammation and reduce risk of heart disease and cancer.
- Pickled Onions: Onions are rich in antioxidants and other compounds that help to fight against disease and cancer.
- Feta cheese: A good source of vitamins and minerals like calcium, phosphorus, Vitamin B12, protein, magnesium, and zinc. Also contains probiotics to support gut health.
- Garlic powder, chili powder, paprika, cumin, salt & pepper: In addition to the amazing flavor they bring, there are added benefits when it comes to including spices in your meals. According to NutritonFacts.org, spices offer a wide range of benefits and are known to improve health issues such as cancer, arthritis, Alzheimer’s disease, and they can even be mood boosters! Therefore, it’s important to include at least a small amount of herbs and spices in your daily diet.
Pro tip: I always try to buy any produce and herbs that I don’t have growing in the garden from the local farmer’s market because the quality of flavor makes a huge difference! Plus I love to support my community and the environment, and you can’t beat the piece of mind of knowing exactly where your food comes from. I encourage you to check out your local farms (if you haven’t already) and see what they have to offer!
(Not pictured: flour tortillas)
Step 1:
First, preheat your oven to 400°F. Then, chop those veggies to prepare them for roasting. Chop the broccoli and cauliflower into bite size florets, slice the zucchini into strips, slice the carrots on a bias, and slice the mushrooms.
Step 2:
Arrange the veggies on a baking tray lined with parchment paper or a silicone baking mat. Drizzle with oil and seasonings and toss until they’re all evenly coated.
Step 3:
Bake the veggies on the top rack of the oven at 400°F for 25 minutes. They should come out tender and nicely charred.
Note: These silicone baking mats are easily one of my favorite kitchen investments. They work incredibly well and since they’re reusable, they cut down on a bunch of waste. I highly recommend getting yourself some if you don’t have any already. Here’s the link to the ones I have: Silicone Baking Mats
Step 4: Arrange the tacos
Start by warming your tortillas, of course, then it’s time to load them up. I like to start with a layer of my Roasted Red Pepper Chipotle Sauce, followed by shredded cabbage, then load it up with the roasted veggies and slather on some more sauce. Finally, I top them off with some feta cheese and pickled red onions.
Feel free to make these roasted veggie tacos as small or large as you like. As you can see, I tend to load mine up to the point where they can almost be considered burritos! I find that the bigger the taco, the more control you have in balancing the flavors from all the ingredients, but follow your heart and build them however you see fit. If you have any leftover veggies, they can be stored in the fridge for up to a week. If you try this recipe and enjoy it, please comment down below and share it with a friend. I always appreciate your feedback!
Roasted Veggie Tacos with Red Pepper Chipotle Sauce
Ingredients
Roasted Veggies
- 3 cups cauliflower florets
- 3 cups broccoli florets
- 1 large carrot sliced on a bias
- 3-4 baby Bella mushrooms sliced
- 1 small zucchini thick julienned
- 1 tbsp neutral oil
- 2 tsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
For the Tacos
- medium flour tortillas
- cabbage shredded
- pickled red onions
- feta cheese
- Roasted Red Pepper Chipotle Sauce (see notes)
Instructions
- Preheat oven to 400°F.
- Toss chopped veggies in oil and seasonings until they are evenly coated and arrange in a single layer on a baking tray lined with parchment paper.
- Roast on the top rack for 25 minutes.
- Meanwhile, warm your tortillas in a pan and wrap them in a tea towel or tortilla holder so they stay soft and warm.
To Assemble Tacos:
- First, layer sauce, then cabbage, then roasted veggies, followed by more sauce and topped with feta cheese and pickled red onions.
