Roasted Veggie Vegan Tacos | Recipes | Cook For Your Life
Roasted Fall Veggie Vegan tacos, anti-cancer - cook for your life

Roasted Veggie Vegan Tacos

Rated 5 out of 5
5 out of 5 stars (based on 16 reviews)

Clock Icon for Prep Time 15 min prep
Clock Icon for Prep Time 45 min total
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

These tacos are stuffed with sweetly roasted, deliciously caramelized cauliflower and butternut squash on top of creamy avocado. Aromatic cilantro + a squeeze of tangy lime complete this undeniable taste sensation. And, you can swap...


  • 1 small butternut squash, diced into ½-inch cubes (about 4 cups)
  • 1 small cauliflower, cut into medium florets
  • 2 tablespoons extra-virgin olive oil
  • 12 small corn tortillas
  • 1 ripe avocado, cut into 12 slices
  • 2 tablespoons cilantro, minced
  • Salt and pepper to taste
  • Lime wedges
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Nutrition Facts


350 cals


17 g

Saturated Fat

3 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

11 g


49 g


4 g


11 g


7 g


637 mg


  1. Preheat oven to 375 degrees.
  2. On a baking sheet lined with parchment paper, spread the butternut squash and cauliflower. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 30 minutes or until vegetables are golden brown.
  3. Meanwhile, in a dry saute pan over medium-low heat, place one tortilla at a time in the pan to heat through. Keep warm in foil at the back of the stove.
  4. Assemble tacos by placing a piece of avocado on each warm tortilla and smashing it onto bottom of the tortilla with a fork. Season with salt and pepper. Top the avocado with roasted vegetables and cilantro. Serve immediately with lime wedges.

Chef Tips

These tacos are a great way to repurpose leftover roasted vegetables for a quick lunch. Quickly heat them up in a saute pan, then assemble tacos as per recipe.


Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society