These vibrant Roasted Veggie Tacos are a flavorful, wholesome plant-based meal perfect for busy weeknights.
Packed with fiber-rich vegetables, protein-packed beans, and a creamy cashew-cilantro sauce, they deliver satisfying taste without heaviness.
With simple ingredients, quick roasting, and easy assembly, this recipe is not only nutritious—offering healthy fats and low saturated fat—but also perfect for effortless meal prep or casual family dinners.
Roasted Veggie Tacos
Equipment
- Large baking sheet ×2
- Medium bowl ×1
- High-speed blender or food processor ×1
- Measuring spoons ×1 set
- Knife ×1
- Cutting board ×1
- Spoon or spatula ×1
Ingredients
For the Tacos:
- 4 –5 cups cauliflower florets ≈1 head
- 1 bell pepper any color
- 3 Tbsp olive oil divided
- 1 can pinto beans or black beans/refried beans
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp cumin
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 5 corn tortillas
- 1 –2 cups lettuce or leafy greens
For the Sauce:
- 1 cup raw unsalted cashews
- 2 cloves garlic
- ½ cup water
- 4 Tbsp lime juice ≈2–3 limes
- ½ cup fresh cilantro
- ¾ tsp kosher salt
- ½ tsp black pepper
Instructions
- Prepare the Cashews for Sauce: Start by placing 1 cup of raw, unsalted cashews in a small bowl. Add enough water to completely cover the cashews, ensuring they are fully submerged. Allow the cashews to soak for at least 2 hours. This softens them, making them perfect for blending into a creamy, silky sauce. After soaking, drain the water and rinse the cashews under cold running water to remove any residual starch.
- Prep the Flavor Ingredients: While the cashews are soaking or right after, prepare the flavor base for your sauce. Peel 2 cloves of garlic and cut them in half for easier blending. If using a jalapeño for some extra heat, cut it in half, remove the seeds and membranes, then roughly chop it. Roughly chop ½ cup of fresh cilantro leaves and squeeze fresh lime juice (approximately 4 tablespoons or 2–3 limes) to add a bright, tangy flavor.
- Blend the Cashew Cilantro Sauce: In a high-speed blender or food processor, combine the soaked and rinsed cashews, garlic, jalapeño, chopped cilantro, lime juice, ¾ tsp kosher salt, and ½ tsp black pepper. Pulse the mixture a few times to begin breaking down the ingredients. Slowly add ½ cup of water through the blender’s lid opening while blending at high speed until the sauce becomes smooth and creamy. You may need to use a tamper to push ingredients toward the blades. The result should be a luscious, velvety sauce. Note: using a standard blender may result in a slightly grainier texture, which is fine if high-speed equipment is unavailable.
- Preheat the Oven: Set your oven to 400°F (200°C) to ensure it reaches the perfect roasting temperature for the vegetables. Preheating is crucial for even cooking and achieving a slightly caramelized, roasted flavor.
- Prepare Cauliflower Florets: Remove any outer leaves from 1 head of cauliflower. Cut the head in half, then chop it into evenly sized florets, roughly 1–2 inches each, ensuring they cook at the same rate. Aim for a total of 4–5 cups of florets. Even sizing prevents some pieces from burning while others remain undercooked.
- Slice and Prep Bell Peppers: Wash and cut 1 bell pepper into strips, then chop each strip in half to create manageable pieces. Remove the seeds and white membranes inside, which can be bitter, leaving only the tender, flavorful flesh.
- Season the Cauliflower: Place the cauliflower florets on a large baking sheet. Drizzle 2 tablespoons of olive oil over them and sprinkle 1 teaspoon each of garlic powder, chili powder, and cumin. Add ¼ tsp each of kosher salt and black pepper. Toss everything together thoroughly so each floret is evenly coated with oil and spices. This ensures the roasted vegetables are flavorful and evenly seasoned.
- Season the Bell Peppers: Place the chopped bell peppers on a second baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle lightly with kosher salt and black pepper. Toss well to coat the peppers evenly, allowing them to roast with a deliciously tender and slightly sweet texture.
- Roast the Vegetables: Place both baking sheets in the preheated oven. Roast the cauliflower and bell peppers for 20–22 minutes, stirring once halfway through the cooking time to ensure even browning and prevent sticking. Roast slightly longer if desired for extra caramelization. The vegetables should be tender but still have a little bite when done.
- Heat the Beans: While the vegetables are roasting, prepare 1 can of pinto beans or your preferred beans. Pour the beans into a small saucepan and heat on medium, stirring occasionally. Warm the beans until fully heated, and season lightly if needed. This ensures the beans are ready to assemble in the tacos as soon as the vegetables are done.
- Prepare the Greens and Toppings: Wash and chop 1–2 cups of lettuce or any leafy greens of your choice. Set aside any additional toppings such as sliced avocado, chopped tomatoes, or shredded carrots. Having toppings prepped in advance makes taco assembly faster and more organized.
- Warm the Tortillas: Warm 5 corn tortillas by placing them on a dry skillet over medium heat for 30–60 seconds per side or by wrapping them in foil and heating in the oven. Warm tortillas are pliable and less likely to tear when assembling tacos.
- Assemble the Tacos: Start by spreading a layer of heated beans onto each warm tortilla. Top with roasted cauliflower and bell peppers, then add a layer of chopped lettuce or greens. Drizzle generously with the creamy cashew-cilantro sauce. Add any extra toppings or sauces of your choice, such as salsa, hot sauce, or avocado slices, to personalize your tacos.
- Serve and Enjoy: Place the tacos on a serving platter and enjoy immediately while the vegetables are warm and the sauce is creamy. These tacos are perfect for a quick weeknight dinner, casual lunch, or even meal prep for the week. Any leftovers can be stored separately for up to 4–5 days, with the sauce kept in an airtight container in the fridge.
Notes
- The cashew-cilantro sauce can be prepared ahead of time and stored in an airtight container in the refrigerator for 4–5 days, making meal prep quick and convenient.
- Feel free to swap the vegetables based on seasonality or personal preference. Carrots, zucchini, or mushrooms work well alongside cauliflower and bell peppers.
- Corn tortillas can be lightly toasted or warmed in the oven for extra flavor and flexibility when assembling tacos.
- Beans can be substituted with black beans, kidney beans, or refried beans depending on your taste or pantry availability.
- This recipe is easily doubled or tripled for larger gatherings or meal prep purposes without compromising flavor or texture.
Chef’s Secrets: Achieve Perfect Flavor Balance
To make these tacos truly shine, balancing flavors and textures is key.
Roast your vegetables until they are lightly caramelized but still slightly crisp for a satisfying bite.
When seasoning, ensure the spices evenly coat each vegetable floret, which enhances the overall depth of flavor.
For the sauce, soaking cashews thoroughly creates a smooth, creamy texture; if time is short, hot water can be used to soften them faster.
Adding fresh lime juice right before serving brightens the dish and balances the richness of the cashews.
Serving Suggestions: Tacos Made More Exciting
These roasted veggie tacos pair beautifully with a variety of toppings and sides.
Add sliced avocado, pickled red onions, or radishes for extra color and crunch.
A sprinkle of toasted pumpkin seeds or a dash of smoked paprika can elevate flavor further.
For a full meal, serve alongside a simple Mexican-style rice, black bean salad, or a fresh corn salsa.
These tacos are versatile enough to enjoy for lunch, dinner, or even as a party appetizer with smaller tortillas.
Storage Tips: Keep Tacos Fresh Longer
To maintain freshness, store roasted vegetables in an airtight container in the refrigerator for up to 3 days.
Keep the cashew-cilantro sauce separate to prevent soggy tacos, and store in a sealed jar for up to 5 days.
Warm the beans separately when ready to assemble.
If meal prepping, keep tortillas wrapped in foil or a reusable food wrap at room temperature for a day or two, or refrigerate for longer storage.
Reheat vegetables gently in the oven or skillet to preserve texture.
Frequently Asked Questions
1. Can I make this recipe nut-free?
Yes! Substitute the cashew-cilantro sauce with a creamy avocado sauce, tahini dressing, or a dairy-free yogurt-based sauce to maintain creaminess without nuts.
2. What other vegetables can I use?
This recipe is very flexible. Sweet potatoes, zucchini, mushrooms, carrots, or even broccoli can be roasted alongside or instead of cauliflower and bell peppers. Just adjust roasting times to avoid overcooking.
3. How can I make this recipe spicier?
Add a finely chopped jalapeño or serrano pepper to the sauce, sprinkle crushed red pepper on the veggies before roasting, or drizzle hot sauce on top during serving for a personalized level of heat.
4. Can these tacos be frozen?
While the assembled tacos are best eaten fresh, roasted vegetables and beans can be frozen separately in airtight containers for up to 2 months. Thaw and reheat before assembling to maintain texture.
5. What are some easy meal prep ideas?
Prepare the sauce and roast the vegetables ahead of time. Store in separate containers.
During the week, simply heat the beans, warm tortillas, and assemble tacos for a fast, healthy meal. These tacos also work great for packing in lunchboxes or meal prep bowls.
