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    You are at:Home»Dairy-Free Recipes»Roasted Vegetable Street Tacos for the Healthy Handheld Win

    Roasted Vegetable Street Tacos for the Healthy Handheld Win

    0
    By Contributed on February 11, 2022 Dairy-Free Recipes, Entrees

    There’s something special about roasted vegetables. That wonderful caramelization creates an addictive sweet and savory flavor. I love roasted vegetables on bowls, pizzas, and salads; so why not tacos? These delicious roasted vegetable street tacos are naturally allergy-friendly and vegan, and loaded with so much plant-based goodness. They’re tasty way to add nutrition at casual gatherings, like the Super Bowl, but easy and affordable enough for a weeknight meal.

    Roasted Vegetable Street Tacos Recipe - Dairy-Free, Vegan, Plant-Based, Allergy-Friendly, Gluten-Free Optional - a flavorful, healthy, easy, and affordable meatless meal

    Roasted Vegetable Street Tacos for the Healthy Handheld Win

    This is another delicious recipe from the Healthier by Dole campaign that I simply had to share. Not only is it simple, cheap, and everyone-friendly, this dish is also very versatile. You can mix up the vegetables, use your favorite tortillas, swap in lettuce wraps, and get fancy with toppings – like different salsas. You can also substitute regular refried beans for the refried black beans, if desired.

    I like to use a homemade taco seasoning because many store-bought brands do contain milk. And because it is super-easy to make and tastes more fresh. But if you can find a packet without dairy, feel free to use it! The chefs at Dole like to use a lower-sodium variety.

    Roasted Vegetable Street Tacos Recipe - Dairy-Free, Vegan, Plant-Based, Allergy-Friendly, Gluten-Free Optional - a flavorful, healthy, easy, and affordable meatless meal

    Special Diet Notes: Roasted Vegetable Street Tacos

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

    Roasted Vegetable Street Tacos
     
    Print
    Prep time
    10 mins
    Cook time
    35 mins
    Total time
    45 mins
     
    Author: Dole
    Recipe type: Entree
    Cuisine: Mexican
    Serves: 6 servings
    Ingredients
    • 2 medium sweet potatoes, peeled and cut into ¾-inch pieces (about 1 pound)
    • 1 (8 ounce) package mushrooms, coarsely chopped (about 3 cups)
    • 2 cups chopped cauliflower
    • 2 tablespoons olive oil
    • 2 teaspoons dairy-free taco seasoning mix (with lower sodium amount)
    • 1 cup low fat refried black beans
    • 2 tablespoons hemp hearts
    • 12 street taco size lower carb whole wheat tortillas (or tortillas of choice, can use gluten-free)
    • 1 jalapeño pepper, chopped
    • ½ large avocado, peeled, pitted and chopped
    • ½ small red onion, chopped
    • 2 cups chopped butter lettuce
    • 12 cilantro sprigs, for garnish (optional)
    Instructions
    1. Preheat your oven to 400°F, and line a rimmed baking pan with parchment paper.
    2. In a medium bowl, toss together the sweet potato, mushrooms, cauliflower, oil, and taco seasoning.
    3. Spread the seasoned vegetables in a single layer in your prepared pan.
    4. Roast the vegetables for 35 minutes or until golden brown and tender.
    5. Cook the black beans, hemp hearts, and 2 tablespoons water in a small saucepan over medium-low heat for 5 minutes or until heated through, stirring occasionally.
    6. Spread the tortillas with the bean mixture; top with the sweet potato mixture, jalapeño, avocado, onion and lettuce. Serve the tacos garnished with cilantro, if desired.
    Nutrition Information
    Serving size: 2 tacos Calories: 280 Fat: 11g Saturated fat: 2g Carbohydrates: 48g Sugar: 7g Sodium: 566mg Fiber: 22g Protein: 13g
    3.5.3229

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    Contributed

      This recipe was shared with Go Dairy Free by another recipe creator. We have not tested this recipe in our kitchens unless otherwise noted.

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