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Top-down of several veggie tacos, filled with zucchini, corn, potatoes, onion, cabbage, and more
Health, Recipes

Sheet Pan Roasted Veggie Tacos

Top-down of several veggie tacos, filled with zucchini, corn, potatoes, onion, cabbage, and more

Delightful sheet pan roasted veggie tacos with plenty of plant-based protein and nicely seasoned vegetables. Serve with avocado, sliced red cabbage, fresh cilantro, and your choice of two creamy, delectable sauces. In one pan, make the ultimate meatless dinner!


  • Spices:
    • 1 ½ teaspoons cumin
    • 1 ½ teaspoons coriander
    • 1 ½ teaspoons turmeric
    • ¾ teaspoon garlic powder
    • ½ teaspoon dried oregano
    • Optional: ¼ teaspoon cayenne
    • ½ teaspoon salt
    • Freshly ground black pepper
  • Veggies:
    • 1 head cauliflower, cut into florets
    • 1 medium sweet potato, diced into cubes
    • 1 red bell pepper, cut into chunks
    • 1 red onion, cut into chunks
    • Optional: 1 cup frozen or fresh corn
    • 2 tablespoons olive or avocado oil
    • ½ medium lime, juiced
  • Black Beans:
    • 1 (15oz) can, rinsed and drained
  • Sauce:
    • ¾ cup raw cashews
    • 1/3 cup water
    • 1 medium jalapeno, seeded
    • 1 clove garlic
    • 2 tablespoons fresh lemon juice
    • 3/4 teaspoon salt
    • ½ teaspoon onion powder
    • Freshly ground black pepper


  • For Sauce:
    • Soak the cashews in 2 cups of warm water for at least 2 hours. Bring the water to a boil, then immediately turn off the heat; let the cashews sit for about 30 minutes, then drain.
    • Once the cashews have finished soaking, add drained cashews, fresh water, jalapeno, garlic, fresh lemon juice, salt, onion powder, and black pepper to a blender. Blend on high until the sauce comes together. If you want a bit of a thinner sauce, add 1-2 tablespoons more water.
  • For Tacos:
    • Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
    • In a small bowl, mix together all of the ingredients for the spices so they are well combined: cumin, coriander, turmeric, garlic powder, oregano, cayenne, salt, and pepper.
    • Add the cauliflower florets, diced sweet potato, red bell pepper, red onion, and corn to the prepared pan. Drizzle with avocado oil and lime juice. Sprinkle spices all over the veggies. Use a tong to combine all the veggies so they are well coated with the spices and oil.
    • Roast the veggies for 30-40 minutes, stirring halfway through. During the last 5-10 minutes of baking, remove the pan from the oven and add the rinsed and drained black beans right to the sheet pan with the veggies.
    • Serve on charred tortillas with the jalapeno cashew cream sauce, a little red cabbage for crunch, avocado slices, and cilantro. Enjoy!
Category Health, Recipes
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