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!
Servings: 8 Tacos
Calories: 138kcal
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 tablespoon olive oil
Spice Blend
- 1 tablespoon chili powder*
- 1.5 teaspoon cumin*
- 1 teaspoon onion powder*
- ½ teaspoon garlic powder*
- 1.5 teaspoon salt*
- *note: use about ½ 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 tablespoon olive oil
- 3 tablespoon lemon juice
- 3-5 garlic cloves minced
- ½ teaspoon 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: 138kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 493mg | Potassium: 424mg | Fiber: 3g | Sugar: 5g | Vitamin A: 9053IU | Vitamin C: 33mg | Calcium: 41mg | Iron: 1mg