These yummy fall veggie vegan tacos are stuffed with sweetly roasted, deliciously caramelized cauliflower and butternut squash on top of creamy avocado. Tangy, aromatic cilantro, plus a squeeze of lime complete this undeniable taste sensation!

15 min prep

4 servings 

8 ingredients 


  • 1 small butternut squash, diced into ½” cubes (about 4 cups)
  • 1 small cauliflower, cut into medium florets
  • 2 tablespoons extra-virgin olive oil
  • 12 small corn tortillas
  • 1 ripe avocado, cut into 12 slices
  • 2 tablespoons cilantro, minced
  • salt and pepper to taste
  • lime wedges


  1. Preheat oven to 375 degrees.
  2. On a baking sheet lined with parchment paper place butternut squash and cauliflower. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 30 minutes or until vegetables are golden brown.
  3. Meanwhile, in a dry sauté pan over medium low heat, place one tortilla at a time in the pan to heat through. Keep warm in foil at the back of the stove.
  4. Assemble tacos by placing a piece of avocado on each warm tortilla and smashing it onto bottom of the tortilla with a fork. Season with salt and pepper. Top the avocado with roasted vegetables and cilantro. Serve immediately with lime wedges.

Recipe by Silvia Pinto, Drexel Food Lab

Chef Tips

These tacos are a great way to repurpose leftover roasted vegetables for a quick lunch. Quickly heat them up in a sauté pan then assemble tacos as per recipe.

If you are on a neutropenic diet (immunocompromised), blanch the cilantro stems then dry in paper towels. Chop and sprinkle on the veggies.

Nutrition Facts (per serving)

Calories: 350; Fat: 17g; Saturated Fat: 3g; Polyunsaturated Fat: 3g; Monounsaturated Fat: 11g; Carbohydrates: 49g; Sugar: 4g; Fiber: 11; Protein: 7g; Sodium: 637 mg

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

This recipe was originally published on Cook for Your Life. It is used by permission.

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