Roasted Vegetable Tacos with Magic Green Sauce

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Serving platter filled with our 30-Minute Roasted Vegetables Tacos with Chimichurri

Consider this a taco remix: colorful, seasonal roasted vegetables wrapped inside warm corn tortillas and topped with vibrant magic green sauce.

Let’s do taco night!

Roasted delicata squash, potatoes, and cauliflower for healthy 30-Minute Roasted Vegetables Tacos with Chimichurri

Origins of Tacos

Who exactly invented the taco? It’s still a bit of a mystery! But a professor who has spent much time researching the topic theorizes that tacos were invented by Mexican silver miners in the 18th century. (source)

Tacos became popular throughout Mexico and were introduced to the US by Mexican immigrants in the 19th century.

This plant-based version is veggie heavy, but is inspired by the concept of wrapping delicious ingredients in a corn tortilla. Swoon!

How to Make Vegetable Tacos

This easy recipe requires just 30 minutes and includes so many delicious, wholesome ingredients.

For my vegetables, I was craving hearty ones, so I went for delicata squash, cauliflower, potatoes, and carrots (not pictured) seasoned with simple spices and roasted until tender.

Food processor filled with ingredients for fresh Chimichurri

While that’s happening, make your sauce.

I LOVE this chimichurri-inspired Magic Green Sauce as a topper for things like Grilled Vegetable Skewers and Roasted Vegetable Salads, as a simple dip with chips or vegetables, and now – on tacos.

The herby, savory, acidic flavor pairs perfectly with sweet roasted vegetables.

A food processor with freshly blended Chimichurri for making plant-based tacos

I hope you all LOVE these tacos! They’re:

Easy to make
Seasonally versatile
BIG on flavor
Incredibly healthy
& Super delicious

This would make the perfect weeknight meal when you’re craving something comforting and flavorful yet healthy. These would be delicious as it, but they would also pair nicely with my Quinoa Black Bean Taco Cups, Mexican Quinoa Salad with Orange Lime Dressing, or Mexican Pinto Beans From Scratch.

And if you’re in need of a little extra, try serving these with my Easy Red Salsa, Garlicky Guacamole and Plantain Chips, and Ginger Beer Margaritas! Plus, check out 14 (more) Vegan Dishes for Mexican Night.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

A large platter filled with gluten-free 30-Minute Roasted Vegetable Tacos with Chimichurri

Roasted Vegetable Tacos with Magic Green Sauce

An easy, 30-minute plant-based meal: roasted vegetable tacos seasoned with spices, wrapped inside warm tortillas, and topped with vibrant green sauce! Seasonally versatile, big flavor, so healthy!
Author Minimalist Baker
Platter of Vegetable Tacos with Chimichurri
4.95 from 20 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 10 (tacos)
Course Entrée
Cuisine Gluten-Free, Latin-Inspired, Mexican-Inspired, Vegan
Freezer Friendly No
Does it keep? 3 Days



  • 2 cups chopped cauliflower
  • 2 whole carrots, chopped
  • 5 baby potatoes, quartered
  • 1 whole delicata squash (or summer squash), sliced into rings and halved (seeds removed)
  • 2 Tbsp avocado or melted coconut oil (or sub water)
  • 1/4 tsp sea salt
  • 1/4 tsp cumin
  • 1/4 tsp chili powder
  • 1 Tbsp maple syrup


  • 5 cloves garlic, crushed
  • 1-2 small serrano peppers, seeds / stems removed
  • 1 cup packed cilantro, thick bottom stems cut off
  • 1 cup packed flat-leaf parsley
  • 3 Tbsp ripe avocado
  • 1/4 tsp salt, plus more to taste
  • 3 Tbsp lime juice
  • 1 Tbsp avocado oil (optional)
  • 1 Tbsp maple syrup
  • 3 Tbsp Water to thin (plus more as needed)


  • ~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


  • 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.
  • In the meantime, prepare magic green 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.
  • 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.
  • 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 magic green sauce and enjoy.
  • Best when fresh. Store leftovers separately in the refrigerator for a few days.



*Nutrition information is a rough estimate for one serving calculated with all of sauce, corn tortillas, and no oil.
*Prep time includes making the magic green sauce, which happens while the veggies are roasting.

Nutrition (1 of 10 servings)

Serving: 1 taco Calories: 106 Carbohydrates: 20.9 g Protein: 2.8 g Fat: 1.7 g Saturated Fat: 0.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 138 mg Fiber: 3.6 g Sugar: 4.5 g

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My Rating:

  1. Niyati says

    I can’t wait to make this!! I was wondering if the chimichurri sauce will keep in the fridge for a day? Or will it change color due to the avocado? I like to meal prep a couple days in advance so day of cooking is a bit lighter :) Thanks in advance!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Niyati, It keeps well for a few days. The color will darken slightly because of the avocado, but it will be barely noticeable and still tasty! Let us know what you think when you give it a try!

      • Niyati says

        This recipe is fantastic! I made more than double the portion of the chimichurri and it’s kept perfectly in terms of color and taste all week. We’ve stored it in a Pyrex container in the fridge and have been able to enjoy it with so many other meals!! Thank you!!

  2. naomi b says

    So so good! I often search Minimalist Baker for a recipe reference before I get cooking. This is the combo of MB recipes I used to make the tacos incredibly amazing:

    I roasted the veggies exactly as in this recipe, then made the Quick Citrusy Cabbage Slaw (with an added pumpkin seed + cilantro pesto), cooked down paste-like black beans (my own recipe, but similar to Easy 1-Pot Black Beans from Scratch), and Vegan Pumpkin Queso (recipe from Just One Gursha, but with help from MB’s How to Roast Pumpkin).

    I used white corn soft tortillas and layered in this order: black beans, roasted veggies, vegan queso, cabbage slaw.

    I know this is a lot of detail but the combination was excellent!! Highly recommend!

  3. Abby says

    This recipe was delicious!! The chimichurri sauce was delightfully tasty! This dinner recipe is a keeper.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Abby. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  4. Lauren says

    Could butternut squash also be used here? Would I need to adjust the cooking time at all? And do you think this sauce would work in the Vitamix and/or Nutribullet? Thanks in advance, this looks delish!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lauren, It would likely work in either, though you may need to increase volume for Vitamix or add water for Nutribullet. We also think butternut squash would be lovely! We’d suggest cutting it in 1/2 inch cubes so you don’t have to adjust the cooking time. Let us know how it goes!

  5. Nick Watson says

    Made this for lunch and it turned out so good! added a few extra veggies, some refried beans, homemade salsa, and extra avocado in the Chimichurri sauce! Even my wife who isn’t a huge fan of veggies loved these. I would feel confident in making this for my family ( who loves meat) in knowing they would love it too.

    Thanks for all your amazing recipes. I use your website about once a week for ideas and such. Thank you!

  6. Braxton says

    Made this Wednesday night. Overall we thought it was very good, but the chimichurri sauce is amazing! I can see this sauce going with quite a few other dishes. Thanks so much.

  7. Nancy says

    Beautiful presentation as well as great recipe!
    Do you mind to tell me where did you get your tray from and the size of it?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks, Nancy! I got it from pottery barn! Not sure on the size, but I don’t remember there being a ton of options :D

  8. Sarah says

    Delicious! Made without oil. Used cauli, broccoli, carrots, potatoes. Boiled the potatoes and carrots for a few mins prior to baking. Turned out amazing!

  9. Stephanie says

    Freaking delicious!!! Used cauliflower, sweet potatoes and zucchini. Sauce is life changing. Didn’t add oil.

  10. Ivana says

    Beautiful, easy, inventive, and filling. Thanks! My only complaint is that it’s far too sweet. With the roasted carrots and squash, there is no need at all for maple syrup. Don’t get me wrong, I love maple syrup, but not in this recipe.

    My peppers were extra hot, so I added more avocado to cool it down some.

  11. Apple says

    This was sooooooo good. Just made it today and the tacos are great but that chimichurri sauce it to die for. Will definitely be making this again!

  12. Carol says

    LOVE this recipe!! So easy to make and SO yum. My partner is allergic to avocado (a sad existance, I know), so we just use olive oil instead in the chimichurri and it is still delicious – packs so much flavour!

  13. Lisa says

    I made this for dinner last night and we loved it! We don’t like spicy things so I didn’t use the peppers and I couldn’t find delicate squash so used zucchini instead. We also used small whole wheat tortillas. The tacos were filling and delicious! Thank you for this recipe! It’s a keeper!

  14. Rebekah says

    Made this for my family last night! So good! I subbed the Serrano pepper with a pablano pepper. Definitely a family favorite.

  15. Lindsey says

    This was a fun recipe to try, but I would definitely change a few things if I make it again. I prefer a more savory chimichurri with onion or shallots in addition to the garlic. I found the lime did not punch out the herbs flavors enough and would opt for a vinegar, and definitely omit the maple syrup. Also, I used zucchini instead of delicate squash as recommended, since I couldn’t find any, and it would need to be cooked seperatedly, pulled out of the oven sooner, or added to the tray later than the other items because it cooks way faster than the other items.

  16. Madi says

    Added extra avocado to make the sauce go further and subbed sweet potatoes for squash. Received rave reviews from vegans and meat eaters alike!

  17. Rosario says

    I made this last night, I used sweet potatoes instead of baby potatoes it was delicious. I used a small piece of the serrano pepper because my husband doesn’t like “hot” , I do so I crushed some on my tacos. They were sooo good!!!

  18. Kimberly says

    I made this, it was easy and delicious! I can always rely on any recipe of yours that I try. You are my go to and most reliable source for vegan cooking. Thank you!

  19. Tamar says

    Hey Dana!! this looks really amazing and I can’t wait to make it!
    My bf doesn’t like avocado though, what would you recommend to replace it?
    Thanks xoxo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm I am not sure.. you could try using more parsley and oil to make up for it, but we have not tried it and cannot say for sure. If you give it a try, report back!

    • Carol says

      My partner is allergic to avocado, so we simply subsituted it for olive oil. Can’t say the exact amounts, but just keep tasting and adjusting til you think it tastes good! Also note that if you don’t put in any avocado then you won’t need to add water to the sauce to thin it (as oil is already much thinner than avo).

  20. Christie says

    I made this tonight & it was DELICIOUS! So fresh and yummy, I can’t wait to make it again. I made the chimichurri without cilantro since my husband doesn’t like it. I thought the chimichurri was still really good, but can you recommend a substitute for the cilantro? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Christie! Glad you loved the recipe! You could either use Thai basil or parsley!

  21. ChukAmok says

    Made this for the second time tonight. Went much better than the first. Turns out hand picking one packed cup each of cilantro and parsley takes a bit longer than expected. Also: enormous garlic cloves and forgetting lime and chili powder. It was still awesome though.
    So, tonight it was done right. Chimichuri kicks ass with one half of each Serrano included with seeds. Added red onion to the veg. bake, but absentmindedly left out the cauliflower. Onions did great though.
    These are for lunches for my brother and I at work, and the chimichuri goes a further than the vegetables even without adding water, so I’ll do this again mid week.

  22. Fani Malik says

    Amazing list! As a food blogger myself I love perusing other people’s foodie journeys… Thanks for all the new options.

  23. Steff says

    For some reason I couldn’t find a serrano pepper and failed to pick up a jalapeno, so I put some red chili flakes in the sauce and a line of hot sauce on each taco, and that ended up being the perfect amount of heat. I haven’t ever knowingly had Italian parsley and have for sure never had chimichurri, but the sauce was easily one of the most flavourful things I’ve ever had, and was the star of the dish. Thanks for sharing, always love trying your recipes!

  24. Leonie in Colorado says

    I made this recipe last night and loved the chimichurri sauce!!! This recipe was a unique twist on traditional tacos and much superior in healthy ingredients and flavor. Way to go!

  25. tracy says

    Made this with fresh tortillas and it was absolutely delicious, thanks for the oil free chimichurri sauce. It was as tasty as I expected and came to together so easily

  26. Amsterdam vegan says

    I made this last night though with considerable modifications. I added kale to the chimichurri. Instead of tacos I used cauliflower rice. And for the vegetables I had rainbow carrots, sweet potatoes (couldn’t get delicata squash), and a bit of courgette and red bell pepper. Otherwise it was the same (haha) and super yummy.

  27. Autumn says

    Just made this for dinner, and it is so yummy! I didn’t have any squash on hand, so I replaced it with sweet potato. I also added some grilled peppers and onions. So great! Your recipes never fail!

  28. Tash says

    hi dana, this looks beautiful! i will make this tonight :) could you pls check the recipe instructions when you have a sec- i think they may need a tiny edit. is the avocado meant to be under the “veggies” section? and is point 3 meant to be in relation to the chimichurri?

  29. Susanna says

    It’s funny because the argentinian chimichurri I know it completely different from this one! Is this a tipycal mexican way of chimichurri? I was not aware of it at all! sounds like fun!
    Thanks for sharing the idea :-)

  30. Cassie Thuvan Tran says

    The video for this recipe was absolutely STUNNING. Quality of videography, editing, sound, and overall aesthetics was spot-on! Anyways, I still don’t really think that aesthetics can do taste justice. I’m sure that these vegetable tacos taste even BETTER than they look, which says a LOT.