Roasted Butternut Tacos
These vibrant vegan tacos feature oven-roasted butternut squash cubes and a crisp, lime-marinated black bean and cabbage slaw. Finished with creamy homemade guacamole, crunchy pepitas, and salty vegan feta, this recipe provides a healthy and satisfying twist on a weeknight favorite. Naturally gluten-free and packed with plant-based protein.
Instructions
- 1
Preheat oven to 425F. Line a large rimmed baking sheet with parchment paper.
- 2
On the baking sheet, toss cubed butternut squash (1 medium) with olive oil (2 tbsp), chili powder (1 tsp), and salt pepper (1 pinch). Bake for 30 to 35 minutes until tender and caramelized, tossing halfway.
- 3
In a medium bowl, combine purple cabbage (2 cup), black beans (2 can), green onions (0.33 cup), fresh cilantro (0.33 cup), lime juice (2.5 tbsp), olive oil (1 tsp), and salt (0.25 tsp). Toss well and let marinate.
- 4
In a small bowl, mash avocado (1 large) with lime juice (1 tbsp), coriander powder (0.25 tsp), and salt (1 pinch) until smooth.
- 5
Warm tortillas (8 corn) in a skillet over medium heat on both sides. Stack them in a towel to keep warm.
- 6
Assemble by spooning slaw into tortillas, topping with roasted squash and a dollop of guacamole. Garnish with roasted pepitas (0.25 cup), vegan feta crumbles (0.25 cup), and hot sauce (1 dash).
Nutrition Facts
Per portion