Whoever said that plant-based, vegan food is boring? That is so far from the truth, at least for recipes I love. These roasted veggie tacos taste amazing with this smoky chipotle sauce.
The sauce is also great for topping baked potatoes, yams or fries. I love these tacos topped with creamy avocado, chopped tomato, and a few alfalfa sprouts or lettuce for extra crunch. Oh, and of course served with pinto or refried beans.
You can even get fancy and top it with a corn salsa, mango salsa, or pineapple salsa ( link from recipes posted) for extra flair. That’s the beauty of creating a fabulous taco.
Simple works great, and you can add as many fillings and toppings as you wish to create your favorite taco. If you find yourself at a Mexican inspired potluck, you will see how everyone’s tacos are created differently, all suited to delight each one’s personal tastes.
There is also something so comforting about Mexican Food, mostly in particular Tacos. So much so, that Taco Tuesday has become a nationwide event.
This recipe features a simple assortment of roasted vegetables: peppers, onions, and zucchini. Feel free to add your favorite veggies like portabello mushrooms, cauliflower, kale, and yes, even carrots!
Try these other roasted vegetable plant-based recipes:
- Moroccan Roasted Carrots
- Roasted Curried Cauliflower with Peas
- Roasted Red Pepper Dip
- Roasted Cauliflower Chowder
- Roasted Squash Salad with Pomegranate and Pepitas
It’s all about the sauce… I am particularly excited about this Chipotle dressing because it’s made with such clean and healthy ingredients.
Usually, creamy sauces like this in the restaurants are made with mayonnaise as its base, but this sauce uses cashews, which is the main ingredient in making it creamy.
If you are not particularly fond of the smoky flavor, you can use the same base, and switch up the chipotle for fresh cilantro and cumin (and jalapeno if you like a little kick), swap the lemon for lime, and you have yourself a fresh cilantro lime cream sauce!
It’s just so fun when cooking plant-based, you can swap things to suit your likings, and it will almost always come out great.
Next time you are feeling a craving, or Tuesday rolls around, try this recipe for your Ultimate Taco Tuesday!
I’d love to hear your feedback in the comments below for this Roasted Veggie Tacos with Chipotle Sauce! If you have a photo, post it on my Instagram page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!
This recipe is Plantricious Friendly because it meets the following guidelines.
The Trusted Seal for
- Must be whole food plant-based, contains no animal products
- May be minimally processed
- No added oil
- No added sugars
- No artificial additives or preservatives
- *Plantricious Friendly foods may include but are not limited to condiments, fermented foods, soups, sauces, beverages, dressings, marinades, etc.
Roasted Veggie Tacos with Chipotle Sauce
- 1 large red onion cubed about 1/2"
- 1 large yellow or red bell peppers seeded and cubed about 1/2"
- 2 medium zucchini cubed about 1/2"
- 6 corn tortillas
- 2-3 large leaves lettuce chopped, or use alfalfa sprouts
- 1/2 cup cashews
- 1/2 tsp chipotle chili powder or more to your liking
- 2 tbsp tomato paste
- 2 tsp lemon juice
- salt to taste
- Preheat oven to 400 degrees.
- Combine the chopped veggies on a lightly sprayed cookie sheet. Salt and pepper.
- Place into preheated oven and roast until they begin to brown and are softened about 20 minutes. Watch carefully.
- To assemble: place grilled veggies into warmed tortillas, top with avocado slices, chipotle sauce, and lettuce or alfalfa sprouts.
- Soak the cashews in 2/3 cup warm water for 30 minutes or more to soften. Rinse and set aside.
- Add them plus 2/3 cup fresh water to a high-powered blender and blend slowly at first and then on high until they are smooth.
- Add the chipotle chili powder, tomato paste, lemon juice and salt and blend until well combined. Pour into a small container for later.
- Serve with black beans.