Sheet Pan Veggie Tacos || Healthy veg-loaded tacos made with sheet pan-roasted cauliflower, purple cabbage, onions, and corn and topped with fresh mango, cilantro, lime, and a creamy taco sauce.
About these heet pan veggie tacos
Simple, delicious veggie tacos make an easy, healthy meal, perfect for Taco Tuesday or Meatless Monday or any day you please. Just toss cauliflower florets, sliced cabbage, onion, and corn onto a sheet pan with a little oil and my easy spice mix.
We are a taco-obsessed crew, and a week rarely passes where we don’t have tacos on the menu. Sometimes we have tacos for dinner two, three times a week. 🙄
What makes our (very regular) taco-eating healthy is that we generally opt for meatless tacos loaded with roasted vegetables and fresh toppings, like these sheet pan veggie tacos.
Tossing all the veggies onto one pan makes this meal quick, easy, and perfect for busy weeknight dinners (or when you want to spend minimal time in the kitchen, but still end up with something delicious on the table).
What you’ll need for Sheet Pan Veggie Tacos
- Purple cabbage
- Yellow onion
- Cooked corn (I use frozen)
- Spices: chili powder, garlic powder, cumin, ground chipotle, kosher salt
- Olive oil
- Fresh mango
- Fresh cilantro
- Corn tortillas
- Sour cream or my creamy taco sauce*
A few quick tips for roasting vegetables
- Ensure washed veggies have been patted dry. If veggies are still damp (or wet), they will steam, and you won’t end up with the golden roasted taste we’re looking for.
- Don’t overcrowd the veggies. Give them space, as overcrowding can also lead to steaming.
- Line your sheet pan with parchment paper or an oven-safe silicone mat, so veggies don’t stick.
- Roast your veggies at 425 degrees for between 30-45 minutes until tender and turning golden and crispy in spots.
- Stir the veggies mid-way through the cooking time to ensure the veggies evenly roast.
For an in-depth roasting guide, check out this article from the Kitchn.
Roasted Veggie Taco Variations
These veggie tacos can be easily adapted to suit whatever veggies you have on hand. Cubed sweet potato, beets, and brussel sprouts are delicious substitutions.
If you give these sheet-pan veggie tacos a try, let me know in the comments below. I love to hear from you!
My favorite roasted veggie-based recipes
- SWEET POTATO BUDDHA BOWL WITH KALE AND QUINOA
- OVEN-BAKED ROASTED POTATO FRITTATA RECIPE
- ROASTED BUTTERNUT SQUASH PASTA
- ROASTED SHALLOTS AND CHIVE DIP
Sheet Pan Veggie Tacos
- 1 large head of cauliflower broken into small florets
- 2 cups purple cabbage thinly sliced
- 1 yellow or red onion cut in half and thinly sliced
- 1 cup cooked corn frozen, fresh, or canned – I always keep frozen on hand and prefer the taste to canned
- 2 tsp chilli powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1/4 tsp chipotle spice
- kosher salt
- 12-16 corn torillas
- 1 fresh mango silced
- fresh cilantro chopped
- lime wedges to serve
- sour cream* or the creamy taco sauce below
*Creamy Taco Sauce*
- 1 cup sour cream OR 1/2 cup plain greek yogurt + 1/2 cup mayonnaise
- juice of one lime
- 1/4 tsp chipotle spice
- a pinch of kosher salt
- Preheat oven to 425.
- On a large, parchment-lined baking sheet add cauliflower florets, cabbage, and onion. Generously coat veggies with olive oil, sprinkle the spice mixture and salt over top, and mix thoroughly until veggies are well coated (hands are the best tool for this).
- Roast veggies for 30-35 minutes until tender and browning. Stir at the halfway point. With five minutes left to go, toss your corn over the veggie mixture and return to the oven for the remaining minutes.
- While the veggies are roasting, prep the cilantro, mango, lime wedges, and sauce (or sour cream). Set aside for serving.
- Just before serving, grill or warm-up your corn tortillas — this only takes a minute and shouldn't be done too far in advance or the tortillas will become hard. If not using a grill, place tortillas in a dry pan over medium heat for 1-2 minutes, flip, and cook for another minute before serving.
Creamy Taco Sauce
- In a small mixing bowl or mason jar, combine sour cream, lime juice, chipotle, and salt and whisk until smooth. Set aside for serving.