Sheet Pan Roasted Veggie Tacos

Ingredients:

Spices:
1 ½ teaspoon cumin
1 ½ teaspoon coriander
1 ½ teaspoon turmeric
3/4 teaspoon garlic powder
1/2 teaspoon dried oregano
Optional: 1/4 teaspoon cayenne pepper
1/2 teaspoon salt
Freshly ground black pepper

Vegetables:
1 cauliflower, cut into florets
1 medium sweet potato, cut into 1 cm cubes
1 red bell pepper, cut into pieces
1 red onion, cut into pieces
Optional: 1 cup frozen or fresh corn
2 tablespoons olive or avocado oil
1/2 medium lime (juiced)

Beans:
1 can (400 g) black beans, drained and rinsed under running water water

To serve:
8 tortillas of your choice, warmed (soft corn tortillas are especially good!)
1 avocado, sliced ​​or diced
Sliced ​​red cabbage
Fresh chopped cilantro
We recommend serving with Jalapeño-Cashew Cream Sauce or Cilantro-Yogurt Sauce

Directions:

1. Make your sauce of choice first to save time.
2. Preheat oven to 200°C. Line a large baking sheet with parchment paper. Depending on the size of your sheet, you may need to use two sheets.
3. In a small bowl, mix together all the spices: cumin, coriander, turmeric, garlic powder, oregano, cayenne pepper, salt, and pepper.
4. Place cauliflower florets, diced sweet potato, red pepper, red onion, and corn (if using) on ​​prepared baking sheet. Drizzle with avocado oil and lime juice. Pour prepared seasoning mixture over vegetables. Use tongs or clean hands to mix all vegetables together to coat with seasoning and oil.
5. Bake for 30–40 minutes (stir vegetables halfway through baking time); sweet potatoes should be tender and easily pierced with a fork. With 5–10 minutes left in baking, add rinsed and drained black beans to baking sheet (along with vegetables).
6. Serve with warmed tortillas, sauce of choice, red cabbage, avocado slices, and cilantro. Enjoy!

Yield: 8 tacos
Recipe: ambitiouskitchen.com