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Home » Roasted Veggie Tacos With Chipotle Sauce

Roasted Veggie Tacos With Chipotle Sauce

January 13, 2018 By Diane Smith 4 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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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.

Roasted Veggie Tacos

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.

Roasted Veggie Tacos

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.

Roasted Veggie Tacos with Chipotle Sauce

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!

Roasted Veggie Tacos

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.

"Cooking with Plantricious Friendly Guidelines" Seal

The Trusted Seal for
Plant-Based Nutrition

  • 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
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4.75 from 8 votes
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Roasted Veggie Tacos with Chipotle Sauce

These roasted veggie tacos taste amazing with this smoky chipotle sauce. A quick roast in the oven and your veggies are ready.
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time1 hour hr 20 minutes mins
Servings: 3 people

Equipment

  • Cutting board
  • Knife
  • Baking Sheet
  • High-Speed Blender

Ingredients

Tacos

  • 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

Chipotle Sauce

  • 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
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Instructions

Tacos

  • 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.

Chipotle Sauce

  • 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.

Notes

Nutrition

Nutrition Facts
Roasted Veggie Tacos with Chipotle Sauce
Amount per Serving
Calories
329
% Daily Value*
Fat
 
13.1
g
20
%
Saturated Fat
 
2
g
13
%
Sodium
 
28.6
mg
1
%
Carbohydrates
 
49
g
16
%
Fiber
 
5.6
g
23
%
Sugar
 
7.6
g
8
%
Protein
 
10.4
g
21
%
Vitamin A
 
500
IU
10
%
Vitamin C
 
111.4
mg
135
%
Calcium
 
340
mg
34
%
Iron
 
3.2
mg
18
%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information is a rough estimate. Values will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it’s recommended that you calculate your own with the actual amount and type of ingredient used.
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Comments

  1. Brenda

    January 18, 2018 at 6:08 pm

    Hi Diane, just curious. The chipotle instructions in step #3 say ‘add adobo sauce’ and there is non in the ingredient list. Did you mean add the chipotle powder? That is powder and the adobo is sauce which affects the consistency, just want to be sure what you mean or if the adobo sauce was left out of the ingredient list. Thanks.

    Reply
    • Diane Smith

      January 18, 2018 at 6:17 pm

      Thanks, Branda. I’m updating that soon as I saw the mistake. I’m switching to using chipotle chili powder as 1. it’s easier to use and 2. you don’t have a whole can of chipotle peppers leftover. Thanks for letting me know. I rearranged the instruction and ingredients to make the whole recipe easier to understand.

      Reply
  2. Sam

    January 21, 2018 at 3:22 pm

    Can you tell me what is pushing the sodium content up to nearly 1,000mg? This is way too high for one meal. Tryng to eat healthy and keep sodium lower to manage blood pressure. Defintely want to try this if sodium is lowered.

    Reply
    • Diane Smith

      January 21, 2018 at 4:33 pm

      Hey Sam. Yep, you’re right. I don’t know what happened with the nutrition label.???? I recalculated that and the sodium is way down as is the calories.

      Reply
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Roasted Veggie Tacos with Chipotle Sauce
Roasted Veggie Tacos with Chipotle Sauce

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