loaded veggie tacos 3 ways

Goodness gracious these are delicious. Tacos always find their way into our weekly recipe rotation for a pile of reasons: they are satisfying, really versatile, and healthy (when you use the right ingredients…PLANTS y’all).

This recipe is meant to feed a family with different needs and preferences without overcomplicating things. Everything can be made ahead of time, just heat when ready. Meal prep is where it’s at!

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For the printer-friendly version with nutrition facts, click the following link: LOADED VEGGIE TACOS 3 WAYS

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LOADED VEGGIE TACOS 3 WAYS

vegan, gluten-free, dairy-free, grain-free (option) 

Recipe by Jentry Lee Hull

Yields 8 servings 

You’ll need:

• Cauliflower 

• Brussels sprouts

• Yellow Summer Squash

• Avocado oil (or oil of choice)

• Apple cider vinegar

• Maple syrup 

• Oranges

• Limes

• Garlic

• Cilantro

• Jalapeño

• Pink Himalayan salt

• Chile lime seasoning (from Trader Joe’s)

• Cayenne pepper

• Paprika 

• Beans (Pinto/Black Beans) 

• Lettuce (Romaine lettuce/kale/mixed greens)

• Tortillas 

• Avocado/Guacamole

• Hot sauce

• Baking sheet pans

• Parchment paper or silicon baking mats

TACO INGREDIENTS

• 1 large head (or 2 small heads) cauliflower, trimmed and cut into small florets

• 1 Lb Brussels sprouts, trimmed and sliced into quarters

• 2 yellow summer squash, cut lengthwise and sliced

ADDITIONAL INGREDIENTS

• 2, 15 oz cans Beans (Pinto and/or Black Beans) 

• 1 head of Romaine Lettuce 

• Mixed greens or kale 

• Tortillas (corn/flour or any preferred kind)

• Avocado/Guacamole

• Hot sauce

MARINADE INGREDIENTS 

• 1/4 cup avocado oil (or oil of choice)

• 2 Tbsp apple cider vinegar

• 2 Tbsp maple syrup 

• Juice from 2 oranges

• Juice from 2 limes

• 6 cloves garlic, finely minced

• 1 small bunch cilantro, finely minced

• 1 jalapeño, seeded and small diced

• 1 tsp pink Himalayan salt

• 1 tsp Chile lime seasoning (from Trader Joe’s)

• 1/2 tsp cayenne pepper

• 1/4 tsp paprika (sweet or smokey, your choice) 

METHOD

• Preheat oven to 375 F.

• Line two baking sheets with parchment paper or silicon baking mats.

• Prepare veggies:

  • trim and cut cauliflower into small florets, trim and slice Brussels sprouts into quarters, and slice yellow squash. 

  • The goal is to cut all the veggies into roughly the same size, so they cook evenly throughout. 

• Mix marinade ingredients together. Adjust seasoning to taste.

• In a large bowl, toss veggies in with marinade. 

• Allow veggies to absorb the marinade for a good 10 minutes or so. Always an option to let sit overnight, if you have the time.

• Transfer marinated veggies to lined baking sheets, spread evenly, and roast for 35-45 minutes at 375 F. Check about halfway through and move around with a spatula, if needed.

• Meanwhile, prepare the base of the tacos in one (or all three) of the following ways:

1. Taco Salad: Prepare and rinse mixed greens/kale with corn, diced bell peppers, diced tomatoes, or any other fresh veggies you have on hand. Toss with dressing of choice and top with beans and roasted veggies.

2. Romaine Lettuce Taco Boats: Rinse and shake dry a few full-length romaine lettuce leaves and fill with beans and roasted veggies.

3. Classic Tacos: Warm tortillas of choice and load them up with beans and roasted veggies.

• Once tacos are assembled, garnish with avocado/guacamole and hot sauce, and enjoy!

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This is the magical marinade. It’s bright, citrusy, acidic, slightly sweet, and just the right amount of spicy.

the spice lineup

Veggie tacos 3 ways. The traditional taco, the taco salad, and the lettuce boat taco.

The traditional taco.

The lettuce boat taco.

The taco salad.

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