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Veggie Sheet Pan Tacos with Avocado Lime Crema

Name: Veggie Sheet Pan Tacos with Avocado Lime Crema
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 red onion (sliced); 1 red bell pepper (coarsely chopped); 1 zucchini (sliced into half moons); 1 yellow squash (sliced into half moons); 15 oz canned Fareway Organic Chickpeas (drained and rinsed); 1 tbsp coconut aminos (or tamari); 1 packet Siete Organic Taco Seasoning; 1 ripe avocado; ½ bunch fresh cilantro; 2 limes (juiced); 1 jalapeño (deseeded for less spice); 2 tbsp maple syrup; 1 garlic clove; 2-4 tbsp water (for desired texture); salt (to taste); 12 gluten-free street taco corn tortillas; cilantro leaves

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Sheet Pan Tacos are an easy, colorful, and budget-friendly dinner that you can make all year round! Filled with roasted seasonal vegetables, Fareway Organic Chickpeas, Siete taco seasoning, warm corn tortillas, and drinkable dairy free creamy avocado lime crema. They’re hearty, packed with plants, and perfect for weeknights, meal prep, or a simple summer dinner al fresco!

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The Best Veggie Taco Recipe!

Whenever I fly home to Iowa, there is one stop for groceries: Fareway.

Their summer produce is always incredibly fresh, surprisingly affordable, and so often locally sourced that it makes me want to build every meal around whatever looks best that week. There is something about walking through Midwest grocery stores in the summer that just hits differently. The zucchini, squash, peppers, onions, herbs, sweet corn, tomatoes… everything feels abundant and ready to become dinner.

Between hosting an unforgettable six-course plant-based dinner at Oak Park in Des Moines and spending time with family, I threw together these roasted sheet pan tacos after a trip to Fareway, and they ended up being one of everyone’s favourite meals of the week! My Midwestern parents and my meat-loving fiancé both went back for seconds, which I think tells you everything you need to know.

Pile the seasoned roasted veggies into warm tortillas, or use the leftovers for burrito bowls, wraps, salads, breakfast tacos, burritos, or even tossed over greens for lunch the next day. It’s a versatile recipe you can use to your liking, and while it’s great for summer, you’ll find yourself making it all year long.

Why You’ll Love These Quick and Easy Roasted Veggie Tacos

These veggie tacos are the definition of a summer veggie dinner that works for everyone! They’re colorful, hearty, packed with plants, and completely “set it and forget it.” Everything roasts together on one sheet pan while you blend up the creamiest avocado lime crema, making this recipe perfect for busy weeknights, meal prep, or feeding a crowd. And even better? It comes together for about $2.60 per serving, proving that eating the rainbow doesn’t have to be expensive, especially when you’re shopping at Fareway! I just love the ease of a sheet pan meal, and this recipe is already approved by the most important people in my life, so I can’t wait for you to try it too!

Ingredients for Summer Veggie Sheet Pan Tacos

Every ingredient in this sheet pan tacos recipe brings texture, flavor, color, or staying power, so here’s what you’ll need:

Red Onion: adds sweetness, depth and a slightly caramelized flavor from the roasting process.
Red Bell Pepper: for color, sweetness, and that classic fajita-style flavor. It softens beautifully in the oven and pairs perfectly with taco seasoning.
Zucchini: one of my favorite summer vegetables for sheet pan meals. Zucchini becomes tender and juicy when roasted, yet still holds its shape, making it perfect for meatless tacos.
Yellow Squash: adds more color and a slightly sweet, delicate texture. Together with zucchini, it makes these tacos feel very summer-forward.
Fareway Organic Chickpeas: bringing the plant-based protein, fiber, and heartiness to these veggie tacos. Roasting the chickpeas with the veggies helps them soak up the seasoning and get a little golden around the edges.
Coconut Aminos or Tamari: adds salty, savory depth and helps the taco seasoning stick to the veggies and chickpeas.
Siete Organic Taco Seasoning: without a doubt, my favorite taco seasoning packets because it’s got clean ingredients, and just the right amount of flavor! Using packaged taco seasoning keeps this recipe quick and easy.
Gluten-Free Street Taco Corn Tortillas: small corn tortillas are perfect for these tacos. Warm them before serving so they’re soft, flexible, and a little toasty around the edges.
Fresh Cilantro: adds freshness at the end and brings the whole taco together!

Avocado Lime Crema Ingredients

Make sure you save this avocado lime crema recipe because it’s creamy, tangy, bright, totally dairy-free and goes with absolutely everything!

Avocado: creates the creamy base of the sauce without any dairy. It makes the crema rich, smooth, and satisfying.
Fresh Cilantro: gives the sauce that fresh, green flavor that works so well with roasted vegetables.
Lime Juice: keeps the sauce from feeling heavy and balances the avocado by bringing brightness and acidity.
Jalapeño: adds a little heat and freshness. Remove the seeds for a milder sauce, or leave some in for more spice.
Maple Syrup: just a small amount of maple goes a long way to bring harmony to the other ingredients in this sauce. It won’t make a sweet sauce; it just rounds everything out!
Garlic: adds savory depth and makes the crema taste more complete. You can use powdered or fresh garlic, depending on how potent you want it to be.

How to Make These Summer Veggie Sheet Pan Tacos

Making these sheet pan tacos is so quick and easy, you’ll totally understand why it’s the perfect weeknight meal! Start by preheating the oven to 425°F for convection bake.

Roast the Veggies and Chickpeas

Prepare your veggies accordingly and spread them, along with the chickpeas, on a large metal baking sheet. Drizzle with coconut aminos or tamari, sprinkle with taco seasoning, and toss until everything is evenly coated. Try to make sure everything is spread out into an even layer so the vegetables roast instead of steam.

Transfer to the oven and bake for 20–25 minutes, tossing halfway through, until the veggies are tender and golden around the edges. You’re looking for your chickpeas to look a little roasted, the squash to be soft but not mushy, and the peppers and onions to have those sweet, caramelized edges.

Blend the Avocado Lime Crema

While the veggies roast, add the avocado, cilantro, lime juice, jalapeño, maple syrup, garlic, salt and water to a blender. Blend until smooth and creamy, adding more water as needed to thin. The sauce should be thick enough to feel creamy, but loose enough to drizzle over the tacos. Taste and adjust. More lime if you want it brighter, more salt if it needs pop, or more jalapeño if you want extra heat.

Warm the Tortillas

Warm each tortilla over an open flame on a gas range or in a skillet until lightly browned on the edges. This step makes such a difference. Warm tortillas are softer, more flavorful, and much less likely to break when you fill them. Also, a little char never hurt anyone, and it gives the tacos a really nice flavor.

Assemble the Tacos

Remove the veggies from the oven and fill each warm tortilla with the roasted veggie and chickpea mixture. Drizzle generously with avocado lime crema and top with fresh cilantro. Serve right away while the veggies are warm, the tortillas are soft, and the crema is cool and creamy!

How to Customize Your Sheet Pan Tacos

One of the things I love the most about this recipe is how easy it is to customize and make your own!

Use whatever vegetables you have on hand. Corn, mushrooms, cauliflower, sweet potatoes, broccoli, poblano peppers, or cherry tomatoes would all be delicious. Just try to cut everything into similar-sized pieces so it cooks evenly.
You can also switch up the protein. Chickpeas are easy and affordable, but black beans, pinto beans, lentils, or crumbled tofu would all work.
For toppings, try shredded cabbage, pickled onions, roasted salsa, avocado slices, dairy-free cheese, jalapeños, hot sauce, or extra lime.

Sheet Pan Tacos FAQ

Can I make these sheet pan tacos gluten-free? As long as you’re using gluten free tortillas like corn or almond, the rest of your recipe should be gluten free.

Can I make the avocado lime crema ahead of time? Yes, but it’s best fresh because avocados darken as they sit. If making ahead, store it in an airtight container with plastic wrap pressed directly against the surface and add a squeeze of lime before serving.

How do I store leftovers? Store the roasted veggie mixture in an airtight container in the fridge for up to 4 days. Store the crema separately and assemble the tacos fresh when ready to eat.

What can I do with leftover roasted veggies? If you’re not going to make more tacos, there are so many things you can do with roasted veggies, like turning them into a burrito bowl, adding them to salads or making quesadillas.

Did you make this recipe?

I would love to hear which vegetables you used and how much you adored the avocado-lime crema! Leave a rating and review below for me to read and try these recipes next:

Tofu Tacos with Pineapple Salsa

15 Minute BBQ Chickpea Tacos

Crispy Vegan Oven Baked Tacos

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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