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Vegan Roasted Vegetable Tacos Recipe

A colorful, smoky, and healthy taco loaded with roasted veggies and creamy guacamole—quick enough for any weeknight craving.
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 cups butternut squash cubed
  • 1 red bell pepper sliced
  • 1 zucchini sliced
  • 1 red onion sliced
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp salt
  • 8 small corn tortillas
  • 1 cup guacamole store-bought or homemade
  • ½ cup fresh cilantro chopped
  • 1 lime cut into wedges

Method
 

  1. Preheat oven to 425°F (220°C).
  2. Toss squash, bell pepper, zucchini, and onion with olive oil, smoked paprika, cumin, chili powder, and salt.
  3. Spread veggies on baking sheet in a single layer. Roast 25 minutes until tender and caramelized, stirring halfway.
  4. Warm tortillas in oven or skillet for 2 minutes.
  5. Fill tortillas with roasted veggies. Top with guacamole and cilantro.
  6. 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.
Get ready to taco 'bout your new favorite plant-based obsession.