Veggie Tacos

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats

For the spices:

• 1 ½ teaspoons cumin, coriander, and turmeric

• ¾ teaspoon garlic powder

• ½ teaspoon dried oregano, salt, and ground black pepper

For the veggies:

• Purple cabbage and avocado on side for later

• 4 cups of cauliflower, cut into florets

• 1 medium sweet potato

• diced 1 red bell pepper, cut into chunks

• 1 red onion, cut into chunks

• 2 tablespoons olive or avocado oil

• ½ medium lime, juiced

For the black beans

• 1 can black beans, rinsed and drained

Directions

1. Preheat the oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper. Depending on the size of your sheet pan, you may need to use two pans to accommodate all of the vegetables.

2. In a small bowl, mix the spices: cumin, coriander, turmeric, garlic powder, oregano, salt, and pepper.

3. Place the cauliflower florets, chopped sweet potato, red bell pepper, red onion, and corn in the preheated pan. Drizzle with avocado oil and lime juice. Sprinkle spices evenly over the vegetables. Mix all of the vegetables until they are fully covered with the spices and oil.

4. Roast vegetables for 30-40 minutes, tossing halfway through. During the last 5-10 minutes of baking, remove the pan from the oven and add the rinsed and drained black beans to the sheet pan with the veggies to warm the beans.

5. Serve on tortillas with red cabbage for crunch, avocado slices, and cilantro. Enjoy! Serves four with two tacos each.