Description
These Sheet Pan Summer Roasted Vegetable Tacos are a great plant-based option for your work week. Throw your ingredients onto a sheet pan and bake in the oven or on the bbq.
Ingredients
Tacos:
1 cup Frozen Corn, thawed
1 bell pepper, diced
1 jalapeño, diced
3 cups cauliflower florets
1 cup cooked lentils
6 small tortillas
Seasoning:
½ tsp cumin
1 tsp chili powder
½ tsp smoked paprika
¼ tsp garlic powder
¼ tsp oregano
1 tbsp oil
Salt and pepper, to taste
Toppings:
Feta cheese, to taste
Mango, sliced
Red onion, thinly sliced
Avocado
For Mashed Avocado (optional, see below):
Lime juice, to taste
Cilantro pasta, to taste
Instructions
Preheat oven to 425F.
Place corn, bell pepper, jalapeño, cauliflower, and lentils on a sheet pan.
Drizzle with oil and add seasonings. Gently mixed until well combined.
Bake at 425 for 20mins, or until lentils are crispy and vegetables are lightly browned.
Serve on tortillas with mango slices, red onion and feta cheese.
Optional: mash avocado and mix in cilantro pasta, lime juice and salt, to taste. Spread avocado mash on tortillas before additional toppings. Alternatively, top with sliced avocado.
Notes
Cook your sheet pan on the bbq for the perfect summer meal!
- Prep Time: 10
- Cook Time: 20
Keywords: taco, recipe, 30 minute recipe, lentils, vegetarian, cauliflower, avocado, red pepper, jalapeno pepper, corn, mango, red onion, feta cheese