Sheet pan Roasted Veggie Tacos (Whole30) (Edit recipe)

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Being on a Whole30, Plant-based Whole30, Gluten-free, Dairy-free or a Paleo diet doesn't mean you have to miss out on Taco night. These Sheet pan Roasted Veggie Tacos served with Jicama wraps and a delicious Tahini dressing is a crowd-pleaser and makes for a great meal any day of the week. The Primal Palate Taco seasoning is the only spice you need and is the secret ingredient in both the roasted veggies and the Tahini dressing, making it flavorful and easy! This is my favorite thing to make when entertaining, just use 2 sheet pans and make a big batch. Lay it out with all the fixings & enjoy!

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PREP TIME

15 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 4

Ingredients

For the Tacos

1 whole Cauliflower, cut into florets
1 whole Red Bell Pepper, sliced in about 1/4 inch strips
1 whole Yellow Bell Pepper, sliced in about 1/4 inch strips
1 whole Orange Bell Pepper, sliced in about 1/4 inch strips
1 whole Onion, sliced in about 1/4 inch strips
1.75 Tbsp Taco Seasoning - Primal Palate
3 Tbsp Avocado Oil
1 whole Jicama, thinly sliced (I used Trader Joe's Jicama Wraps)
1 whole Lime, cut into wedges, for garnish
1 Tbsp Parsley, for garnish

For the Tahini dressing

0.25 cup Tahini
2 Tbsp Lemon Juice
2 Tbsp Avocado Oil
0.5 tsp Taco Seasoning - Primal Palate
3 Tbsp Water

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 425F.
Cut the cauliflower into florets. Slice the bell peppers and onions.
Arrange the cauliflower on one sheet pan and the bell peppers & onion on the other. Based on the quantity of the veggies, use either one or two sheet pans.
Sprinkle Primal Palate Taco & Fajita seasoning on all the veggies.
Drizzle Oil and then toss the veggies to coat them well with the oil & spice blend.
Arrange in a single layer and avoid crowding. This is essential for ensuring that the veggies are roasted and not steamed.
Roast the cauliflower, the bell peppers and onions for 15-20 mins, tossing halfway through.
In the meantime, make the Tahini dressing by whisking together tahini, lemon juice, oil, taco seasoning and water until a smooth sauce is ready.
When veggies are roasted, leave them on separate trays or combine them on 1 tray (if using 2 trays).
Garnish with parsley and lime wedges.
Serve with jicama (or lettuce) wraps for a Whole30 meal or traditional corn/ flour tortillas. Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	286
Fat:	26 g
Carbohydrates:	8 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	32 mg
Fiber:	2 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.