Consider this a taco remix: colorful, seasonal roasted vegetables wrapped inside warm corn tortillas and topped with vibrant green chimichurri sauce.
Let’s do taco night!
This easy recipe requires just 30 minutes and includes so many delicious, wholesome ingredients.
For my vegetables, I was craving hearty ones, so I went for delicata squash, cauliflower, potatoes, and carrots (not pictured) seasoned with simple spices and roasted until tender.
While that’s happening, make your sauce.
The herby, savory, acidic flavor pairs perfectly with sweet roasted vegetables.
I hope you all LOVE these tacos! They’re:
Easy to make
BIG on flavor
& Super delicious
This would make the perfect weeknight meal when you’re craving something comforting and flavorful yet healthy. These would be delicious as it, but they would also pair nicely with my Quinoa Black Bean Taco Cups, Mexican Quinoa Salad with Orange Lime Dressing, or Mexican Pinto Beans From Scratch.
And if you’re in need of a little extra, try serving these with my Easy Red Salsa, Garlicky Guacamole and Plantain Chips, and Ginger Beer Margaritas! Plus, check out 14 (more) Vegan Dishes for Mexican Night.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Roasted Vegetable Tacos with Chimichurri
An easy, 30-minute plant-based meal: roasted vegetable tacos seasoned with spices, wrapped inside warm tortillas, and topped with vibrant chimichurri! Seasonally versatile, big flavor, so healthy!
Author: Minimalist Baker
Recipe type: Entrée
Cuisine: Vegan, Gluten-Free, Mexican-Inspired
- 2 cups (214 g) chopped cauliflower
- 2 whole carrots, chopped (~1 1/2 cups or 150 g)
- 5 baby potatoes, quartered (170 g)
- 1 delicata squash (200 g) (or summer squash), sliced into rings and halved (seeds removed)
- 2 Tbsp (30 ml) avocado or melted coconut oil (or sub water)
- 1/4 tsp sea salt
- 1/4 tsp cumin
- 1/4 tsp chili powder
- 1 Tbsp (15 ml) maple syrup
- 5 cloves garlic, crushed (15 g)
- 1-2 serrano peppers, seeds / stems removed ( )
- 1 cup (30 g) packed cilantro, thick bottom stems cut off
- 1 cup (30 g) packed flat-leaf parsley
- 3 Tbsp (45 g) ripe avocado
- 1/4 tsp salt, plus more to taste
- 3 Tbsp (45 ml) lime juice
- optional: 1 Tbsp (15 ml) avocado oil
- 1 Tbsp (15 ml) maple syrup
- Water to thin (~3 Tbsp or 45 ml)
- ~10 yellow or white corn tortillas (as fresh as possible)
- optional: Toasted or raw pumpkin seeds
- optional: Fresh chopped cilantro
- optional: Fresh chopped radish
- optional: Limes
- Preheat oven to 375 degrees F (190 C) and arrange veggies on a baking sheet (1 or 2 depending on size). Drizzle with oil (or water) and season with spices and maple syrup. Toss to combine. Bake for 20 minutes. Then turn temperature up to 450 F (232 C) to brown for 5 minutes.
- In the meantime, prepare chimichurri sauce by placing garlic and chiles in a food processor along with cilantro, parsley, avocado, salt, lime, oil (optional), and maple syrup. Process until nearly smooth. Then add water to help further combine until smooth and creamy.
- Taste and adjust flavor as needed, adding more pepper for heat, salt for saltiness, maple syrup for sweetness, herbs for earthy flavor, or avocado for creaminess. Scrape into a storage container and refrigerate until serving time.
- To serve, warm tortillas in a damp towel in the microwave for 30 seconds or in the still-warm oven for a few minutes. Then fill with roasted vegetables and any desired garnishes (radish, pepitas, cilantro, lime juice). Top with a drizzle of chimichurri and enjoy.
- Best when fresh. Store leftovers separately in the refrigerator for a few days.
*Nutrition information is a rough estimate for 1 of 10 tacos calculated with all of chimichurri, corn tortillas, and none of the oil.
*Prep time includes (but does not indicate) making the chimichurri, which happens while the veggies are roasting.
Serving size: 1 taco (of 10) Calories: 106 Fat: 1.7 g Saturated fat: 0.3 g Carbohydrates: 20.9 g Sugar: 4.5 g Sodium: 138 mg Fiber: 3.6 g Protein: 2.8 g