Roasted Vegetable Tacos with Magic Green Sauce

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!

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

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!

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.

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

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

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.

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!

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!

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!

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

That chimichuri sauce is wonderful. Another win!

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.

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

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!!!

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!

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.

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!

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!

I made this. Only one serrano chili – and it was enough. Absolutely delicious!

Thank you!

What a great recipe! You truly make this so easy to eat well!

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

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.

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!