Easy peasy tacos! Fresh Winter Vegetables roasted in oven tossed with basic spices,wrapped inside warm tortillas, and topped with creamy cilantro sauce. It is seasonally versatile, big on flavor, made with wholesome ingredients and so so healthy! A quick and healthy 30 minute vegetarian dinner. Let the oven do all of the work for you!
Winter is a time to revel in the warmth of food,from hot cocoa to delicious soups, to shorbas and to delicious vegetable curries. And its the season when the markets are brimming with all sorts of root vegetables, tubers and leafy greens that are robust with natural goodness.
While most vegetables are available to us year around,it’s important to eat seasonal vegetables as they help your body to adapt to change of weather. Moreover, seasonal Fruits and Vegetables are fresh and they are full of nutrients and antioxidants than those who have gone out of season.
So for today’s dinner, I have oven-roasted some of my favorite winter veggies,wrapped inside warm tortillas, and topped with creamy cilantro sauce. It is seasonally versatile, big on flavor ,made with wholesome ingredients and so so healthy!
For my vegetables, I went for carrots, beetroot, potatoes, sweet potato and red onions seasoned with simple spices and roasted until tender.
While that’s happening, make the sauce.
For sauce, have blended together the cilantro ,green chillies, sour cream and lime juice.
The herby, savory, acidic flavor pairs perfectly with roasted vegetables.
This easy recipe requires just 30 minutes and includes so many delicious, wholesome ingredients.They are absolutely delicious and no-fuss veggie tacos.
Let’s do taco night!
Roasted Winter Vegetables Tacos with Creamy Cilantro Sauce Recipe
INGREDIENTS:
for Roasting
1 cup cubed carrots
1 cup cubed potatoes
1 cup cubed beetroot
1 cup cubed sweet potato
1/2 cup onion
2 tbsp olive oil or coconut oil
salt as required
1 tsp freshly crushed pepper
for sauce
1/2 cup fully packed cilantro leaves
2 green chillies
2 tbsp lime juice
1/2 tbsp of sour cream or thick yogurt
salt as required
for Toppings
1/2 cup diced capsicum
1/2 cup cheddar cheese
6 corn or flour tortillas , warmed
INSTRUCTIONS:
ROAST VEGETABLES
- Pre-heat the oven to 400 F. Line a baking tray with parchment paper or foil.
- Toss the veggies with olive oil,pepper powder and a few pinches of salt
- Roast the vegetables, stirring occasionally, until tender, about 25 minutes.
MAKE CILANTRO SAUCE
1. Add sour cream, lime juice, green chillies, cilantro, and a pinch of salt to a blender. Blend until smooth. Taste then add more lime juice or salt if needed. Refrigerate up to a week.
TO ASSEMBLE
1. Fill each warmed tortilla with roasted vegetables and top with capsicum , cheese and drizzle with cilantro sauce. Serve with extra sauce on the side.
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