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Roasted Vegetable Tacos with Chipotle Pomegranate Sauce

This Roasted Vegetable Taco with Chipotle Pomegranate Sauce recipe is perfect for those times you need an easy yet super impressive meal. The colors in these tacos are so bright and colorful and enticing, and the smell of the roasted vegetables is simply wondrous!  The scent will permeate your home and lure everyone to the kitchen. (Wish I could capture the smell in a photograph…)

Roasted vegetable taco on a plate in a taco rack

The truly magical moment is when everyone takes that first bite.  The word I usually hear afterwards is, “WOW.”  Which is then usually followed by, “Who knew a meat-free taco could taste this good?!” Hearing this makes my day.

So if you’re in need of a crowd-pleasing main that’s easy to put together, give these incredible tacos a try! They are soul-satisfyingly delicious.

Why this Recipe Works:

  • All of the beautifully colored vegetables mixed with the pomegranate seeds makes for quite the show stopping dish.
  • The unique mix of ingredients in the Chipotle Pomegranate Sauce gives these tacos a nice sweet and spicy kick.
  • Calling for zero meat substitutes, these tacos only require a slew of amazing vegetables – don’t worry, you won’t miss the tofu or other substitutes.

Will these tacos fill me up?

  • Not only is this meal packed with nutrition, but it will also keep you full from all of the fiber and water in the veggies!
  • The charred corn tortillas complete the dish to make it hearty and filling.

Looking for other creative vegetable-loaded dishes? Then you have to try my Roasted Vegetable Bowls, my Coconut Curry Vegetables with Forbidden Rice, and my 5-Ingredient Vegan Fajita Tacos.

These tacos also go fantastically with my Blueberry Margaritas and my Celebration Rice and Beans!

How to Make Roasted Vegetable Tacos with Chipotle Pomegranate Sauce:

1. Preheat your oven to 400º. Then, line two baking sheets with parchment paper and set aside. No parchment? No prob!  Any non-stick baking sheets will do.

2. Next, place the butternut squash, Brussels sprouts and red onion in a mixing bowl, add the 2 Tb. of oil and gently toss it all together until the vegetables are evenly coated.Roasted vegetables in a mixing bowl

3. Then, in a small pinch bowl, stir together the garlic powder, salt and pepper. Then, toss this mixture in with the vegetables and gently stir again.

4. Divide the vegetables amongst the two baking sheets, spreading them out into evenly spaced single layers. (Tip – don’t wash that mixing bowl just yet! You’ll be using it again.)

5. Roast vegetables for roughly 30 minutes, adding the chopped pecans to one of the sheets to toast for the last 5 minutes or so. The vegetables are done when the butternut is soft and fork tender and the Brussels are crispy, tender and browned.Roasted vegetables on a baking sheet

6. While the veggies are roasting, make the Chipotle Pomegranate Sauce by combining all ingredients in a small mixing bowl. Set aside until ready to use.

7. Also while waiting, in a small bowl, combine the pomegranate molasses and water and set aside.

8. Once the vegetables are done roasting, return them to that previously used mixing bowl, toss in the molasses/water mixture and the pomegranate seeds and stir to combine. Set this aside.  Roasted vegetables mixed with pomegranate seeds

9. Lastly, prepare your corn tortillas. I do this by placing them directly on the fire on the stove.  They only need about 10 seconds on each side. FYI – always use metal tongs to handle the tortillas during this process – never use your fingers!Warming up tortilla on the stove Flipped tortilla warming up on the stoveThe tortillas can also be warmed in a skillet with or without a bit of oil added.  Anyway you approach it, the goal is to cook them on each side just until they start to puff up or brown.

10. Assemble tacos by filling each tortilla with the roasted vegetable mixture and then top with Chipotle Pomegranate Sauce. If you want to make them extra pretty, top with a few extra pomegranate seeds, too.Three roasted vegetable tacos in a taco rack

I hope you love these tacos as much as we do!

Top Tips for Making Roasted Vegetable Tacos with Chipotle Pomegranate Sauce:

  • Not a fan of pecans? You can use chopped walnuts or pistachios instead.  Or, leave the nuts out entirely.
  • You can use either flour or corn tortillas, but I prefer corn for this recipe.
  • If you don’t have a gas stove, you can absolutely warm your tortillas up on an electric stove in a frying pan.
  • When roasting the vegetables, spread them out in to a single layer on the pan so everything can roast evenly.
  • Don’t want to use tortillas? The roasted veggies on their own with the Chipotle Pomegranate Sauce makes a fantastic side dish!

Did you try this recipe? Give it a star rating and let me know what you think in the comments below. Your feedback is very helpful!

Vegan Roasted Vegetable Tacos with Chipotle Pomegranate Sauce

Roasted Vegetable Tacos with Chipotle Pomegranate Sauce

These show-stopping tacos offer an abundance of flavors, colors and textures! They are perfect to make during the fall and winter seasons, especially when you're in need of an easy yet super impressive meal.
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Course: Main Course
Cuisine: gluten-free, plant based, vegan
Keyword: Roasted Vegetable Tacos, Vegan Tacos
Prep Time: 15 minutes
Cook Time: 35 minutes
0 minutes
Total Time: 50 minutes
Servings: 8 tacos

Ingredients

Roasted Vegetable Tacos

  • 8 Corn Tortillas about 6 inches in diameter
  • 14 oz. (about 3 – 3 ½ cups) Butternut Squash, chopped into ½ inch cubes
  • 1 lb. (about 4 – 4 ½ cups) Brussels Sprouts, trimmed and chopped into roughly ½ inch pieces, leaves included
  • 1 Small Red Onion or half of a large, chopped
  • 1 Tb. Olive Oil or Canola Oil preferably organic canola oil to avoid GMO's
  • 1 tsp. Salt
  • ¼ tsp. Garlic Powder
  • ¼ tsp. Black Pepper
  • 1/3 cup Pecans chopped
  • 1/3 cup Pomegranate Seeds
  • 1 Tb. Pomegranate Molasses **Balsamic glaze (aka reduction) works well, too, if you can't get your hands on pomegranate molasses. I buy mine on Amazon, HERE's a link!**Balsamic glaze (aka reduction) works well, too, if you can't get your hands on pomegranate molasses. I buy mine on Amazon, HERE's a link!
  • 1 Tb. Water

Chipotle Pomegranate Sauce

  • 3 Tb. Maple Syrup
  • 4 Tb. Pomegranate Molasses
  • 1/3 cup Dijon Mustard
  • 2 tsp. Chili Powder
  • 1/8 tsp. Cayenne Pepper 1/4 tsp. for spicy

Instructions

  • Preheat your oven to 400º. Then, line two baking sheets with parchment paper and set aside. No parchment? No prob! Any nonstick baking sheets will do.
  • Next, place the butternut squash, Brussels sprouts and red onion in a mixing bowl, add the 2 Tb. of oil and gently toss it all together until the vegetables are evenly coated.
  • Then, in a small pinch bowl, stir together the garlic powder, salt and pepper. Toss this mixture in with the vegetables and gently stir again.
  • Divide the vegetables amongst the two lined baking sheets, spreading them out into evenly spaced single layers. (Tip – don’t wash that mixing bowl just yet! You’ll be using it again.)
  • Roast vegetables for roughly 30 minutes, adding the chopped pecans to one of the sheets to toast for the last 5 minutes or so. The vegetables are done when the butternut is soft and fork tender and the Brussels are crispy, tender and browned.
  • While the veggies are roasting, make the Chipotle Pomegranate Sauce by combining all ingredients in a small mixing bowl. Set aside until ready to use.
  • Also while waiting, in a small bowl, combine pomegranate molasses and water and then set it aside.
  • Once the vegetables are done roasting, return them to that previously used mixing bowl, add the molasses/water mixture and the pomegranate seeds and stir to combine. Set this aside.
  • Lastly, prepare your corn tortillas. I do this by placing them directly on the fire on the stove. They only need about 10 seconds on each side. FYI - always use metal tongs to handle the tortillas during this process - never use your fingers! The tortillas can also be warmed in a skillet with or without a bit of oil added.  Anyway you approach it, the goal is to cook them on each side just until they start to puff up or brown.
  • Assemble tacos by filling each tortilla with the roasted vegetable mixture and then top with Chipotle Pomegranate Sauce. If you want to make them extra pretty, top with a few extra pomegranate seeds, too.

Notes

  • Not a fan of pecans? You can use chopped walnuts or pistachios instead.  Or, leave the nuts out entirely.
  • You can use either flour or corn tortillas, but I prefer corn for this recipe.
  • If you don't have a gas stove, you can absolutely warm your tortillas up on an electric stove in a frying pan.
  • When roasting the vegetables, spread them out in to a single layer on the pan so everything can roast evenly.
  • Don't want to use tortillas? The roasted veggies on their own with the Chipotle Pomegranate Sauce makes a fantastic side dish!
 
Tried this Recipe? Follow me Today!Mention @AudreyEDunham or tag #AudreyDunhamRecipes!

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