Roasted Veggie Tacos

The simple meal strikes again. Now, it might be a bit misleading to call this a recipe. This dish is more of an idea, a delicious paring of veggies wrapped in our favorite flatbread: the tortilla. It's weekday-attainable and hits my 'mostly' plants motto. This dish is also very versatile. If you don't like mushrooms, no problem! Swap them out for cauliflower. If sweet potatoes aren't your thing, no worries! Substitute them for good ole' russet potatoes. You're in control! Whatever veggie combo your tastebuds are clamoring for will work! Plus, I'm a firm believer that salsa makes everything taste amazing! :) 

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Roasted Veggie Tacos
  • 10 taco tortillas
  • 2 heads broccoli, cut into florets
  • 8 oz cremini mushrooms, sliced
  • 2 medium sweet potatoes, cut into cubes
  • 1 can black beans, drained and rinsed
  • salsa
  • avocado oil
  • salt
  • pepper
1) Preheat oven to 400 degrees. Place all veggies on 1-2 baking sheets.2) Drizzle with avocado oil, salt and pepper. Roast veggies for 20-40 minutes. Sweet potatoes will take a bit longer than the other veggies.3) Plate your tacos! Add roasted veggies to tortillas and top with salsa! YUM!
Prep time: Cook time: Total time: Yield: 8-10 tacos