Next level vegan / vegetarian tacos served with a homemade chimichurri sauce. The filling is roasted with a great spice blend. Served on your favorite tortilla (or over rice) and topped with an easy chimichurri that comes together while the vegetables cook. A great meatless meal option for the whole family!
*note: use about 1/2 of the seasoning mix to start & build up from there to your preference...save leftover mix for future use
1bunch cilantrorinsed and thick stems trimmed off (approx. 1 C firmly packed)
1/2tspred pepper flakes
salt & pepper to taste
Preheat oven to 400°F, and line 1-2 cookie sheets with parchment paper. Set aside
Create your spice mix by placing all spice blend ingredients in a small jar and shaking to combine. Alternatively, place all ingredients in a bowl and stir to combine. Set aside
Wash and prep all vegetables as noted in the instruction list
In a large bowl, toss all veggies with the olive oil and spice blend until evenly coated
Evenly distribute vegetable mixture on your sheet pans. Roast for 25-30 minutes (or until fork tender) - see notes below for additional tips
While veggies are roasting, make the chimichurri sauce. Place all sauce ingredients in a food processor or blender, pulse or blend to combine. Cilantro should be finely chopped when complete - see notes below for additional tips
Serve vegetable mixture in your favorite tortilla and topped with chimichurri - enjoy!
*While the vegetables are roasting, I recommend stirring the vegetable mixture 1-2x throughout the cooking process.*If you have multiple pans of vegetables in the oven, rotate which rack your pans are on about halfway through to help ensure more even cooking.*For the chimichurri sauce: if it is too thick, add additional olive oil and lemon juice until desired consistency is reached.*Note: the nutritional information on this recipe is for the filling + chimichurri as type of taco shell or tortilla can vary widely