Today is a horrible rainy day in Barcelona. One of those dark and stormy days where you fear for your next electricity bill because the lights have been burning all day. Luckily there are dishes like these roasted vegetable tacos to bring a little colour to and sunshine to depressing days like this. And who doesn’t love tacos, right? They’re so easy and versatile; you can wrap a tortilla around just about anything and call it a taco. And there ain’t nothing wrong with having them for breakfast as well as lunch, dinner or anytime in between.

My tacos, I like to keep ‘em simple. And this this time of year just at the end of summer and on the cusp of autumn is my favorite veggie season. The bell peppers are still going strong in the garden (I’m starting to wonder if there isn’t something wrong with them – should they still be flowering at this time of year???) and the sweet potatoes are finally here! So I picked over my fridge for any lingering forgotten bits of veggies hiding in the crisper and tossed them in the roasting pan along with some fresh sweet potatoes and a can of corn. Sweet and smoky heaven! To go with it I made an avocado cream sauce with the usual suspects of cumin and lime, amped up with a dash of smoked paprika and topped it all off with a sprinkling of cilantro. Easy peasy, you’ve got dinner (or lunch or breakfast or something in between).

Roasted Vegetable Tacos with Smoky Avocado Cream

Name: Roasted Vegetable Tacos with Smoky Avocado Cream
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: 1 avocado, roughly chopped; 2 tablespoons vegan yogurt or 20 cashews soaked in water until soft; 1 clove garlic, roughly chopped; 1 teaspoon lime juice; 1/8 teaspoon cumin; 1/8 teaspoon smoky paprika; Salt, to taste; 1 package of tortillas; 1 medium sweet potato; 1 green pepper; 1 red pepper; 1 medium red onion; 1 medium zucchini; 1 can of corn; Olive oil; Juice of half a lemon; Salt and pepper; Fresh cilantro and lime slices, to garnish

Yield: 8 - 10 tacos

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Delicious roasted vegetables with a creamy avocado creme are a great filling for vegan tacos!

Ingredients

For the roasted vegetable tacos

1 package of tortillas
1 medium sweet potato
1 green pepper
1 red pepper
1 medium red onion
1 medium zucchini
1 can of corn
Olive oil
Juice of half a lemon
Salt and pepper
Fresh cilantro and lime slices, to garnish

For the smoky avocado cream

1 avocado, roughly chopped
2 tablespoons vegan yogurt or 20 cashews soaked in water until soft
1 clove garlic, roughly chopped
1 teaspoon lime juice
⅛ teaspoon cumin
⅛ teaspoon smoky paprika
Salt, to taste

Instructions

Preheat the oven to 230°C (450°F). Peel the sweet potato and chop all the vegetables into roughly equal- sized pieces (except for the corn). Place the sweet potato and red onion on a baking sheet and drizzle over a bit of olive oil, a squeeze of lemon juice and sprinkle with salt and pepper. Toss to coat. Roast in the oven for about 10 minutes.
Remove the pan from the oven and stir the sweet potatoes and onions. Add the remaining vegetables to the pan and drizzle over olive oil, a squeeze of lemon and salt and pepper. Toss to combine and put the pan back in the oven for another 10 minutes or until all the vegetables are soft, stirring once halfway through.
While the vegetables are roasting make the sauce by combining all ingredients in a blender or food processor. If you are using cashews, you may need to add a couple tablespoons of water to blend it smoothly.
Warm the tortillas and assemble the tacos with the filling, avocado cream and a sprinkle of cilantro. Serve alongside remaining cream and slices of lime to squeeze on top.

Nutrition Information:

Yield: 8 Serving Size: each taco
Amount Per Serving: Calories: 185Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 567mgCarbohydrates: 27gFiber: 5gSugar: 8gProtein: 3g

Comments

Sarah says

November 07, 2015 at 10:32 pm

I love roasted vegetables...eat them all of the time...what an awesome idea! Looks so yummy!

Anna @ Sunny Side Ups says

November 07, 2015 at 11:19 pm

Ooo...these tacos are just bursting with flavor!! That avocado cream looks incredible! 🙂 Pinned!

Vicky @ Avocdo Pesto says

November 09, 2015 at 12:25 am

I just made roasted butternut squash tacos today myself and it's a rainy day here in Costa Rica so I feel your gloomy mood but tacos make everything better right?! Love that you added smokey paprika to the avocado sauce!

Rachel @ Simple Seasonal says

November 09, 2015 at 4:07 am

This is such a tasty looking and light meal! Love it!

Marie says

November 09, 2015 at 4:57 am

These look so good! Love the flavors with the roasted vegetables. Pinning this!

Brian Jones says

November 12, 2015 at 8:55 am

Oh boy does that look good, I love roasted vegetables but never wrapped them in a tortilla, what a great idea!

Kari says

November 13, 2015 at 2:20 am

Perfect meatless meal!

Healing Tomato says

November 15, 2015 at 1:02 am

This is my kind of tacos. Great recipe.

Ingredients

For the roasted vegetable tacos

For the smoky avocado cream

Instructions

Nutrition Information:

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