Veggie tacos in all the very best ways. Take your pick and have fun getting creative.

Eating well is not boring, my friends. It’s about nourishing your body with real food from the earth. Cheers!

Click the following link for a printer-friendly version and nutrition facts: Loaded Veggie Tacos


vegan, gluten-free, dairy-free, grain-free (option) 

Recipe by Jentry Lee Hull

Yields 8 servings 

You’ll need

  • Cauliflower 
  • Brussels sprouts
  • Yellow Summer Squash
  • Avocado oil (or oil of choice)
  • Apple cider vinegar
  • Maple syrup 
  • Oranges
  • Limes
  • Garlic
  • Cilantro
  • Jalapeño
  • Pink Himalayan salt
  • Chile lime seasoning (from Trader Joe’s)
  • Cayenne pepper
  • Paprika 
  • Beans (Pinto and/or Black Beans) 
  • Lettuce (Romaine lettuce and/or mixed greens)
  • Tortillas 
  • Avocado/Guacamole
  • Hot sauce
  • Baking sheet pans
  • Parchment paper or silicon baking mats


  • 1 large head (or 2 small heads) cauliflower, trimmed and cut into small florets
  • 1 Lb Brussels sprouts, trimmed and sliced into quarters
  • 2 yellow summer squash, cut lengthwise and sliced


  • 2, 15 oz cans Beans (Pinto and/or Black Beans) 
  • 1 head of Romaine Lettuce 
  • Mixed greens or kale 
  • Tortillas (corn/flour or any preferred kind)
  • Avocado/Guacamole
  • Hot sauce


  • 1/4 cup avocado oil (or oil of choice)
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp maple syrup 
  • Juice from 2 oranges
  • Juice from 2 limes
  • 6 cloves garlic, finely minced
  • 1 small bunch cilantro, finely minced
  • 1 jalapeño, seeded and small diced
  • 1 tsp pink Himalayan salt
  • 1 tsp Chile lime seasoning (from Trader Joe’s)
  • 1/2 tsp cayenne pepper
  • 1/4 tsp paprika (sweet or smokey, your choice) 


  • Preheat oven to 375 degrees F.
  • Line two baking sheets with parchment paper or silicon baking mats.
  • Prepare veggies – trim and cut cauliflower into small florets, trim and slice Brussels sprouts into quarters, and slice yellow squash. The goal is to cut all the veggies into roughly the same size, so they cook evenly throughout. 
  • Mix marinade ingredients together. Adjust seasoning to taste.
  • In a large bowl, toss veggies in with marinade. This can be done in sections or all at once, depending on the size of the bowl.
  • Allow veggies to absorb the marinade for a good 10 minutes or so. Always an option to let sit overnight, if you have the time.
  • Transfer marinated veggies to lined baking sheets, spread evenly, and roast for 35-45 minutes. Check about halfway through and move around with a spatula, if needed.
  • Meanwhile, prepare the base of the tacos in one (or all three) of the following ways:
    1. Taco Salad: Prepare and rinse mixed greens/massaged kale with corn, diced bell peppers, diced tomatoes, or any other fresh veggies you have on hand. Toss with dressing of choice and top with beans and roasted veggies.
    2. Romaine Lettuce Taco Boats: pretty self-explanatory – rinse and shake dry a few full-length pieces of romaine lettuce and fill with beans and roasted veggies.
    3. Classic Tacos: Warm tortillas of choice (corn, flour, flour/corn combo) and load them up with beans and roasted veggies.
  • Once tacos are assembled, garnish with avocado/guacamole and hot sauce, and enjoy!



Thrive on,

Coach Jentry