Vegetable Tacos
These vegan tacos are made with flavorful roasted and fresh vegetables and are served with a savory vegan chipotle sauce.
Servings: 3
Calories: 412kcal
Cost: $10
Equipment
- Blender
- Sheet pan
Ingredients
- 6 tortillas
- 1 bell pepper sliced
- 1 portabella mushroom sliced
- 1 sweet potato sliced
- ½ red onion sliced
- 1 avocado sliced
- 3 radishes sliced
- 1 cup lettuce shredded
- 1 jalapeno sliced
- ½ cup cilantro
- ¼ cup chipotle sauce
- 1 tablespoon olive oil
- 1 tablespoon taco seasoning
Chipotle Sauce
- 1 cup plant based yogurt plain
- 1 chipotle pepper canned
- 1 tablespoon adobo sauce from the canned chipotle pepper
- 1 tsp lime juice
- 1 teaspoon orange juice
- 1 tsp maple syrup
- 1 tsp cumin
- 1 tsp taco seasoning
Instructions
- Start by washing all produce and prepping according to the ingredient list.
- Preheat the oven to 425 degrees.
- Toss the sliced sweet potato, bell pepper, red onion, and mushroom in olive oil and taco seasoning and roast in the oven for 15-20 minutes or until fully roasted. Tossing half way through roasting. Let cool slightly after removing from the oven.
- While the vegetables are in the oven make the chipotle sauce by combining all ingredients for the sauce in the blender and blend until smooth. Set aside.
- Assemble the tacos by adding all ingredients to the tortillas and adding a drizzle of sauce on top.
Notes
If storing these tacos for later, store the roasted vegetables and sauce separate from the raw ingredients.
Nutrition
Serving: 2 tacos | Calories: 412kcal