These nutritious, easy Roasted Veggie Tacos with Chipotle Sauce make a quick 30 minute plant-based meal packed with smoky flavor and healthy ingredients.
Why you will love these quick and healthy tacos
- They can be on your table in 30 minutes
- Packed with plant-based vitamins, minerals, and fibre to support a healthy gut, digestion, heart health and immune system
- They are made with wholesome, real ingredients. Nothing processed or preserved
- Easy to make a double batch for leftovers or repurpose into a wrap the next day
- Veggies are roasted, not deep fried, for a heart-healthy, low carb meal
- They are easy enough for cooks on all levels!
- They can be customized with your prescribed ingredients if you are following a Metabolic Balance plan
Ingredients you will need
Roasted veggies: (of course!) We quickly roasted seasoned cauliflower, red bell pepper, and red onion on a sheet pan
Quick guacamole: This guacamole recipe is one I used in my Chicken Taco Lettuce Wraps and comes together with a few ingredients that we are already using in this Easy Roasted Veggie Tacos recipe: Avocado, lime, red onion and spices
Chipotle sauce: Ours is a healthy version, made with Greek yogurt, chipotle peppers, lime juice, and spices
Corn tortillas: Are a gluten-free tortilla option. You could also use lettuce leaves for a low carb taco, or swap the corn for whole wheat tortillas if your digestion can’t tolerate corn
Garnish: Lime wedges and cilantro make the perfect toppings for these tacos, along with bowls of extra chipotle and guac!
How to make Roasted Veggie Tacos and toppings in 30 minutes
Easy Roasted Veggie Tacos
Ingredients
Tacos and garnish
- 1 package corn tortillas 9-12
- 1/2 cup fresh cilantro chopped
- 1 lime cut into wedges
Taco filling
- 1 head of cauliflower cut into florets
- 1 red bell pepper cored and sliced
- 1 red onion sliced
- 3 Tbsp olive oil
- 1 Tbsp smoked paprika
- 1 tsp cumin
- 1/2 tsp sea salt
- 1 tsp chili powder
Guacamole
- 1 ripe avocado pit removed
- 1/2 from juice lime
- 1/4 tsp sea salt
- 1 Tbsp red onion finely diced
Chipotle sauce
- 1 cup plain Greek yogurt
- 2 chipotle 2-3 peppers in adobo sauce adjust to taste
- 1 tablespoon adobo sauce from the chipotle peppers can
- 1 clove garlic minced
- 1 tsp lime juice freshly squeezed
- 1/2 tsp smoked paprika
- 1/4 tsp sea salt and pepper to taste
Instructions
- For the roasted veggies: Preheat oven to 400F. Cut and slice cauliflower, red bell pepper and red onion into florets and slices and toss with olive oil, paprika, chili powder, cumin and salt. Place on a baking sheet (line with parchment paper for easy clean up) and roast for 20 minutes
- For the guacamole: While the veggies are roasting, make the guacamole by slicing open the avocado, remove the pit, and scoop the flesh into a bowl. Squeeze in lime juice, add salt, diced red onion and mix together. Taste to decide if you need more salt. Spoon into a bowl for serving
- For the chipotle sauce: Prepare the Chipotles: If you prefer less heat, remove the seeds from the chipotle peppers. Chop the peppers finely
- Mix Ingredients: In a medium bowl, combine the Greek yogurt, chopped chipotles, adobo sauce, minced garlic, lime juice, and smoked paprika (if using). Stir until all the ingredients are well incorporated
- Season: Taste the sauce and add salt and pepper as needed. You can also adjust the heat by adding more chipotle peppers or adobo sauce
- Putting it all together: Set out bowls of roasted veggies, guacamole, chipotle sauce, lime wedges, chopped cilantro, and corn tortillas. Either assemble them for your guests or let them customize with their own toppings
More Mexican-inspired healthy recipes to try
Lean Turkey Chili with Warming Spices
Sweet Potato Boats with Quick Chili
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