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

Scale

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

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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