Vegan Roasted Vegetable Tacos Recipe
You roast a rainbow of veggies until they’re charred perfection, then stuff them into tortillas like the taco goddess you are.
You skip sad lettuce wraps and crank up flavor with smoky, caramelized veggies, creamy guac, and a squeeze of fresh lime.
You assemble a vegan fiesta that’s faster than your last date and way more satisfying.
You ditch boring dinner and embrace this vibrant, colorful, nutrient-packed meal that lets you pretend kale salads never existed.
You master tacos that impress your taste buds and your vegan cred—without breaking a sweat or your budget.
Vegan Roasted Vegetable Tacos Recipe
A colorful, smoky, and healthy taco loaded with roasted veggies and creamy guacamole—quick enough for any weeknight craving.
Ingredients
Method
- Preheat oven to 425°F (220°C).
- Toss squash, bell pepper, zucchini, and onion with olive oil, smoked paprika, cumin, chili powder, and salt.
- Spread veggies on baking sheet in a single layer. Roast 25 minutes until tender and caramelized, stirring halfway.
- Warm tortillas in oven or skillet for 2 minutes.
- Fill tortillas with roasted veggies. Top with guacamole and cilantro.
- Squeeze lime over tacos and serve immediately.
Notes
Nutritional Information (per serving)
- Calories: 350 kcal
- Total Fat: 14 g
- Saturated Fat: 2 g
- Carbohydrates: 45 g
- Fiber: 9 g
- Protein: 6 g
Vitamins & Minerals (per serving)
- Vitamin A: 60% DV
- Vitamin C: 45% DV
- Iron: 15% DV
- Calcium: 10% DV
- Magnesium: 12% DV
Additional Notes & Tips
- Swap veggies based on what’s in your fridge—eggplant or mushrooms work wonders.
- Add a drizzle of hot sauce if you like your tacos with attitude.
- Toast tortillas on a dry skillet for extra crispiness.
- Make extra guac—because that’s just common sense.
- Store leftovers separately for best freshness and taco assembly success later.
