These gluten-free, vegetarian roasted vegetable tacos are topped with homemade salsa verde, mashed avocado, and cheese. Healthy, quick, and easy! It doesn’t get better than that.
It’s Tuesday…AGAIN! How did that happen?
With the holiday and all hustle and bustle that comes along with it, the past week really flew by. Finding time for cooking/blogging was a struggle, so this weeks taco recipe is super simple. Ain’t nothing wrong with that though. Am I right?
I’m a big fan of roasted veggie tacos. They are not only delicious but also simple. And to top it all off they are relatively healthy. These tacos are vegetarian, gluten-free, and can easily be vegan by simply leaving out the cheese.
So let’s talk about the veggies. For these tacos I used a combination of vegetables including sweet potatoes, zucchini, yellow squash, red bell pepper, and red onion. Typically I go to my favorite grocery store which has the best produce and the widest selection, however, this Tuesday really snuck up on me and I ended up having to pick up produce from our local grocery store. Their produce selection is less than desirable.
BUT guess what? The great thing about these tacos is you can use whatever vegetables you want/have. I mix up my veggie choices all the times based on what I have on hand, what’s available at the store, and/or what’s in season.
Some solid options for veggies include:
- And although it’s not a vegetable, I sometimes throw in some pineapple. Yum!
For the sake of the recipe, I did list specific vegetables, but feel free to mix it up. Keep in mind that if you do opt to substitute any of the veggies, you’ll want to keep the quantities/weights relatively proportional for optimal results.
Aside from the roasted veggies these tacos have a quick and easy homemade salsa verde, some mashed avocado, and a sprinkle of cheese. Like I said, really simple guys.
If you’ve never made homemade salsa, rest assured it is totally easy and will taste so much better than store-bought. For this recipe, I chose a salsa verde meaning it’s made with tomatillos. Unlike tomatoes, tomatillos are a bit tart and when roasted they are subtly sweet. They are seriously the best base for a salsa. I’m kind of obsessed. Add some onions, cilantro, and peppers and you’re well on your way to a mouth-watering salsa.
If you don’t feel up to making the salsa you certainly don’t have to. You could easily top these tacos with any salsa and they’d be good…assuming the salsa is tasty.
But make the salsa….you won’t regret it!!!
So what do you need to make these tacos? (+ substitutions)
- Sweet potato
- Yellow Squash
- Bell Pepper: Whichever variety you like!
- Onion: For the veggies; red, yellow, or white. White onion for salsa.
- Jalapenos: I used two. Use more or less depending on your desired level of spiciness.
- Olive oil
- Lime juice
- Apple cider vinegar
- Soft corn tortillas: Or flour if you prefer.
- Cheddar cheese: Skip the cheese for vegan tacos.
- Spices: Garlic powder, onion powder, paprika, chili powder, cumin, coriander, salt, and crushed red pepper.
How do you make roasted vegetable tacos with salsa verde and mashed avocado?
First off is the salsa verdé. Turn broiler on high at least five minutes prior to use. Arrange tomatillos and jalapenos on a baking sheet. Broil for ten minutes, flipping halfway through. Remove from oven (but leave the oven on for the veggies).
Transfer the tomatillos and jalapenos to a blender or food processor. Add the garlic, lime juice, apple cider vinegar, salt, and crushed red pepper and pulse until smooth. Transfer to a jar or bowl, add the onion and cilantro, and stir until well combined. Set aside.
On to the roasted veggies! Place them all on a large baking sheet, drizzle with olive oil, and sprinkle with all the spices. Toss to coat, then spread them into a single layer. Broil for 15 minutes, flipping around the halfway point. Remove from the oven and set aside.
Next mash up the avocados. Add a splash of lime juice and a dash or two of salt if you wish. Warm both sides of tortillas in a skillet over medium heat. Fill tortillas with roasted vegetables, mashed avocado, salsa verde, and cheese. Serve warm.
How to store
Refrigerate the components of this dish separately in airtight containers. The roasted vegetables will keep for up to five days and the salsa verdé for up to one week.
Vegetarian & Vegan side dishes to serve with these tacos:
- Chipotle Potato Salad: Mexican twist on a classic; this chipotle potato salad is bursting with flavor. Creamy, smoky, and spicy; incorporating roasted poblano peppers, roasted red bell peppers, and corn. Naturally gluten-free and vegetarian.
- Creamy Poblano Rice: This Mexican inspired rice incorporates a creamy roasted poblano sauce, onion, garlic, and corn. Great side dish to serve alongside your next Mexican meal. Simple prep, naturally gluten-free, vegetarian option, and just the right amount of heat.
- Cilantro Lime Sweet Potato Salad: Super simple gluten-free, vegan roasted sweet potato salad with cilantro, red onions, and lime. May be served warm or cold and ready in just 30 minutes.
- Green Rice (Arroz Verde): This healthy green rice, otherwise known as arroz verde, is packed full of spinach and cilantro. It’s a simple and delicious way to get an extra serving of greens. Great as a side or to stuff in a burrito or wrap. Vegan and gluten-free.
If you make these roasted vegetable tacos with salsa verde and mashed avocado I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light and happy cooking ya’ll ♥
- 1 pound tomatillos, husked
- 2 jalapenos
- 2 cloves garlic, peeled
- 1 teaspoon lime juice
- 1/2 teaspoon apple cider vinegar
- 1 teaspoon crushed red pepper
- 1/2 teaspoon salt
- 1/4 cup chopped cilantro
- 1/4 cup minced white onion
- 1 medium sweet potato, peeled and cut into 1/2 inch cubes
- 1 small (approximately 1/2 pound) zucchini, peeled and cut into 1/2 inch cubes
- 1 small (approximately 1/2 pound) yellow squash, peeled and cut into 1/2 inch cubes
- 1 bell pepper, any color, large dice
- 1/2 onion, red, white or yellow, large dice
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
For the Tacos
- 3 medium ripe avocados, peeled and pitted, and mashed
- Soft corn tortillas, could sub flour
- Shredded cheddar cheese
- For the salsa verdé: Turn broiler on to high heat at least five minutes prior to use. Arrange tomatillos and jalapenos on a baking sheet and broil for 10 minutes; flipping halfway through. Remove from oven, leaving the oven on, and transfer to a blender or food processor. Add garlic, lime juice, apple cider vinegar, crushed red pepper, and salt; pulse until smooth. Transfer to a jar or bowl, add onions and cilantro, and stir until well combined. Set aside.
- For the roasted vegetables: Place all the vegetables on a large baking sheet. Drizzle with olive oil and sprinkle on spices; toss until well coated and spread across baking sheet in a single layer. Broil for 15 minutes, minutes flipping halfway through. Remove from oven and set aside.
- To assemble the tacos: Heat a skillet to medium heat and warm both sides of the tortillas. Fill with roasted vegetables and top with cheddar cheese, salsa verde, and mashed avocado. Serve warm.
Storage: Refrigerate the components of this dish separately in airtight containers. The roasted vegetables will keep for up to five days and the salsa verdé for up to one week.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 784Total Fat: 44gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 49mgSodium: 1023mgCarbohydrates: 79gFiber: 17gSugar: 13gProtein: 25g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc