Crazy Good Vegetarian Tacos with Cauliflower, Sweet Potatoes and Chipotle Tahini

Level up taco night with my wildly delish sheet pan vegetarian tacos! Bursting with flavor thanks to well-spiced roasted cauliflower, sweet potatoes, bell peppers, and black beans. The creamy chipotle tahini makes them unforgettable! Pile high into corn tortillas, serve with a scoop of guac, and dig in to a protein and fiber-rich weeknight win. Finally, roasted veggie tacos even meat lovers adore!

Behold, my favorite veggie tacos in all the land! Tons of texture, layers of crave-worthy flavor, a kick booty sauce, and mighty nourishing can mean only one thing...they really are the best.

Their birth story is this: I first debuted them in my meal planning guide PREPPED. Since many of you told me they're your favorite taco recipe (um, me too!), I had to share these with the world. They're so great to prep ahead for quick lunches or foolproof dinners.

Don't get me wrong--I love my "meaty" chickpea tacos and tofu tacos with slaw, but today's rendition with golden brown roasted veggies, crispy black beans and the dreamiest zesty tahini sauce really takes the taco cake. Let the veg shine!

The low down on star ingredients

• Sweet potatoes: I developed this recipe with spuds as the star for their sweet flavor and hearty texture that meatless tacos really need in order to be legit.
• Cauliflower: Because is there a veg more delish roasted than cauliflower? I recipe tested this without cauli and I really missed it. It adds so much flavor. Don't miss my cauliflower tacos with peanut sauce, too!
• Red bell pepper: Colorful, sweet pepper is key in this recipe for not only a pop of red, but also for another level of texture and flavor. Don't skip it!
• Black beans: A lot of veg taco recipes are all veggies, but I took a different approach because I want to eat these for dinner and actually feel full. It's a filling protein and fiber double whammy! We'll roast the beans with veggies for more texture and less mushy filling vibes.
• Spices: We're making a DIY taco seasoning of sorts with smoked paprika, cumin, garlic powder and salt. No need for chili powder since we're using real deal chiles!
• Canned chipotle in adobe peppers: When I was first testing this recipe I knew I wanted a smoky, bold pop of flavor in the veggies and sauce beyond spices. These canned chiles are the dream for depth of flavor! That's why we're using the liquid in the veggies and the whole pepper in the sauce. (And no, these aren't spicy).
• Tahini: The nutty, luxuriously smooth sesame seed base of our sauce that adds SO MUCH flavor, no meat needed. Blended with tangy vinegar, a dash of maple syrup, lemon juice, and chipotles, it makes an an amazing sauce with the added bonus of healthy fats.

Let's make it!

Storage

Store sauce separately from taco filling mixture for up to 5 days.

I hope you're as obsessed with this fun taco recipe as I am!

I'd be super grateful if you'd take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you'll crave!

Crazy Good Vegetarian Tacos with Cauliflower, Sweet Potatoes and Chipotle Tahini

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Alexis Joseph, MS, RD
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Tacos
• Method: Oven
• Cuisine: Mexican-Inspired
• Diet: Vegan

Print Recipe

Save Recipe Recipe Saved

---

Description

Make taco night magic with wildly delish sheet pan vegetarian tacos! Bursting with flavor thanks to well-spiced roasted cauliflower, sweet potatoes, bell peppers, and black beans. The creamy chipotle tahini makes them unforgettable! Pile high into corn tortillas, serve with a scoop of guac, and dig in to a protein and fiber-rich weeknight win. Finally, roasted veggie tacos even meat lovers will request!

---

Ingredients

Units USM Scale 1x2x3x

• 2 medium sweet potatoes, chopped (3 ½ cups)
• 1 small-medium head cauliflower, chopped into florets (5-6 cups)
• 1 15oz can black beans, drained and rinsed
• 1 red or yellow bell pepper, chopped
• 2 tbsp extra virgin olive oil
• 2 tbsp liquid from canned chipotles in adobo (remove seeds or it'll be saucy)
• 1 tsp smoked paprika
• ½ tsp cumin
• ½ tsp garlic powder
• 1 tsp kosher salt
• 8 corn tortillas
• 6-8oz store-bought guacamole, for serving
• shredded cabbage or chopped romaine, optional for crunch

For the tahini sauce:

• 2 tbsp apple cider vinegar
• ½ tbsp fresh lemon or lime juice (save the rest to squeeze over tacos)
• 1 chipotle pepper in adobo sauce (open pepper and run under water to remove all seeds)
• 2 tsp pure maple syrup
• ½ tsp fine sea salt
• ¼ cup tahini
• 5-6 tbsp water, as needed to thin

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 425F. Line an extra large baking sheet with parchment paper.
2. Place sweet potatoes, cauliflower, beans and bell pepper on baking sheet. Drizzle with oil, liquid from canned chipotles, and sprinkle with cumin, smoked paprika, garlic powder and salt. Toss to combine and cook for 30-35 minutes, stirring after 20 minutes. 
3. Meanwhile, make chipotle tahini sauce by placing all ingredients in a blender (add tahini last, I use my Nutribullet) and blend until smooth and creamy. Taste and adjust salt if needed. It should be able to be drizzled with a fork so add more water if needed (I used 6 tbsp). It’ll thicken in the fridge, too.
4. Warm tortillas. Place cooked veggies in tortillas and top with a drizzle of tahini sauce, a good spoonful of guacamole, and romaine or cabbage for crunch.

---