Go Back
+ servings
Three plates of this vegetarian taco recipe served up and ready to eat. Each vegetable taco is covered in homemade chimichurri sauce, and there is a side of refried beans with cheese

Vegetarian Sheet Pan Tacos with Chimichurri

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!
5 from 2 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Mains
Cuisine American, Mexican
Servings 8 Tacos
Calories 138 kcal

Ingredients
  

Vegetable Filling

  • 2 medium sweet potatoes peeled & cubed
  • 2 medium zucchini cubed
  • 1 red bell pepper cubed
  • 1 small purple onion thinly sliced
  • 2 Tbsp olive oil

Spice Blend

  • 1 Tbsp chili powder*
  • 1.5 tsp cumin*
  • 1 tsp onion powder*
  • 1/2 tsp garlic powder*
  • 1.5 tsp salt*
  • *note: use about 1/2 of the seasoning mix to start & build up from there to your preference...save leftover mix for future use

Chimichurri

  • 1 bunch cilantro rinsed and thick stems trimmed off (approx. 1 C firmly packed)
  • 2 Tbsp olive oil
  • 3 Tbsp lemon juice
  • 3-5 garlic cloves minced
  • 1/2 tsp red pepper flakes
  • salt & pepper to taste

Instructions
 

  • 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!

Notes

*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

Nutrition

Calories: 138kcalCarbohydrates: 17gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 493mgPotassium: 424mgFiber: 3gSugar: 5gVitamin A: 9053IUVitamin C: 33mgCalcium: 41mgIron: 1mg
Tried this recipe?Let us know how it was!