Roasted Vegetable Tacos

Crunchy vegetarian tacos that are easy to make and so tasty too!
Course Lunch or Dinner
Cuisine Mexican
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 8 servings
Calories 90kcal


  • 1/2 head cauliflower
  • 1 sweet potato one large or two small
  • 1 1/2 tsp paprika
  • 1 tsp salt
  • 2 tbsp cumin
  • 1/2 to 1 tsp chipotle chili powder
  • 1 tbsp cornstarch
  • nonstick cooking spray
  • 8 corn tortillas
  • vegetables for topping as desired - cabbage, radishes, lettuce, etc.


  • Preheat the oven to 400 degrees
  • Add the paprika, salt, cumin, chipotle chili powder and cornstarch to a large ziplock bag, mix well - set aside.
  • Cut the cauliflower in half, saving ½ for future use. Separate the florets, try to keep them large. Scrub the sweet potato well - no need to remove the peel. Slice the sweet potatoes in ½ "planks".
  • Spray the vegetables with nonstick spray (also spray the pan you are going to put them on) and place them in the ziplock bag. Mix well to thoroughly coat the vegetables.
  •  Spread them out on a large cookie sheet - keep the sweet potatoes around the edge. 
  • Roast for 14 minutes flipping once during cooking. The vegetablse will still be quite crisp. Build your taco, top with desired toppings, Avo-Lime sauce and serve!


Calories: 90kcal | Carbohydrates: 18g | Protein: 2g | Fat: 1g | Sodium: 325mg | Potassium: 247mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2535IU | Vitamin C: 17.8mg | Calcium: 48mg | Iron: 1.7mg