Roasted Vegetable Tacos with Chimichurri
Prep time
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An easy, 30-minute plant-based meal: roasted vegetable tacos seasoned with spices, wrapped inside warm tortillas, and topped with vibrant chimichurri! Seasonally versatile, big flavor, so healthy!
Recipe type: Entrée
Cuisine: Vegan, Gluten-Free, Mexican-Inspired
Serves: 10
  • 2 cups (214 g) chopped cauliflower
  • 2 whole carrots, chopped (~1 1/2 cups or 150 g)
  • 5 baby potatoes, quartered (170 g)
  • 1 delicata squash (200 g) (or summer squash), sliced into rings and halved (seeds removed)
  • 2 Tbsp (30 ml) avocado or melted coconut oil (or sub water)
  • 1/4 tsp sea salt
  • 1/4 tsp cumin
  • 1/4 tsp chili powder
  • 1 Tbsp (15 ml) maple syrup
  • 5 cloves garlic, crushed (15 g)
  • 1-2 serrano peppers, seeds / stems removed ( )
  • 1 cup (30 g) packed cilantro, thick bottom stems cut off
  • 1 cup (30 g) packed flat-leaf parsley
  • 3 Tbsp (45 g) ripe avocado
  • 1/4 tsp salt, plus more to taste
  • 3 Tbsp (45 ml) lime juice
  • optional: 1 Tbsp (15 ml) avocado oil
  • 1 Tbsp (15 ml) maple syrup
  • Water to thin (~3 Tbsp or 45 ml)
  • ~10 yellow or white corn tortillas (as fresh as possible)
  • optional: Toasted or raw pumpkin seeds
  • optional: Fresh chopped cilantro
  • optional: Fresh chopped radish
  • optional: Limes
  1. Preheat oven to 375 degrees F (190 C) and arrange veggies on a baking sheet (1 or 2 depending on size). Drizzle with oil (or water) and season with spices and maple syrup. Toss to combine. Bake for 20 minutes. Then turn temperature up to 450 F (232 C) to brown for 5 minutes.
  2. In the meantime, prepare chimichurri sauce by placing garlic and chiles in a food processor along with cilantro, parsley, avocado, salt, lime, oil (optional), and maple syrup. Process until nearly smooth. Then add water to help further combine until smooth and creamy.
  3. Taste and adjust flavor as needed, adding more pepper for heat, salt for saltiness, maple syrup for sweetness, herbs for earthy flavor, or avocado for creaminess. Scrape into a storage container and refrigerate until serving time.
  4. To serve, warm tortillas in a damp towel in the microwave for 30 seconds or in the still-warm oven for a few minutes. Then fill with roasted vegetables and any desired garnishes (radish, pepitas, cilantro, lime juice). Top with a drizzle of chimichurri and enjoy.
  5. Best when fresh. Store leftovers separately in the refrigerator for a few days.
*Nutrition information is a rough estimate for 1 of 10 tacos calculated with all of chimichurri, corn tortillas, and none of the oil.
*Prep time includes (but does not indicate) making the chimichurri, which happens while the veggies are roasting.
Nutrition Information
Serving size: 1 taco (of 10) Calories: 106 Fat: 1.7 g Saturated fat: 0.3 g Carbohydrates: 20.9 g Sugar: 4.5 g Sodium: 138 mg Fiber: 3.6 g Protein: 2.8 g
Recipe by Minimalist Baker at