These Cumin Lime Cauliflower Chickpea Tacos are officially my newest taco obsession! It’s partly because this recipe can be made on one sheet pan and requires little clean up or prep time. However, it’s also because the cumin and lime taco seasoning gives these vegan tacos such a unique and delicious flavor!
The first taco recipe I ever made for SGTO was my Lentil Tacos with Avocado Pico de Gallo. It was one of those recipes that made me realize adding legumes to tacos may just be the best vegan taco filling ever!
Since I’ve made those tacos so many times, I knew the next taco recipe I made had to include my FAVORITE legume- chickpeas! Plus, adding cauliflower was an easy choice because chickpeas and cauliflower are a match made in heaven.
This sheet pan taco recipe is truly easy, healthy, and full of flavor. I’m all about the easy plant-based dinner recipes right now, and these are truly a go-to!
How to make cauliflower chickpea taco “meat”:
In addition to being easy, these cauliflower chickpea tacos only require 9 simple ingredients!
Ingredients:
- Chickpeas/ Garbanzo beans (I used canned chickpeas for this recipe, just make sure they are rinsed and dried)
- Cauliflower
- Oil (any high smoke point oil works, I used avocado oil for this recipe)
- Lime Juice (Make sure it’s fresh squeezed for the best flavor!)
- Cumin (I used Rumi Spices, but any brand works)
- Paprika (for a little spice!)
- Garlic Powder
- Salt & Pepper
- Taco shells
Once you have all the ingredients prepped and ready simply preheat the oven, add everything to a sheet pan, mix together, and then roast for 25-30 minutes until browned and cooked.
Tips & tricks:
- Don’t overcrowd the pan. I used a very large pan- specifically my NordicWare aluminum baking pan- to cook all my veggies and chickpeas. If you cannot add everything to one pan without overloading the pan, just use two pans.
- If you use two pans, add them to the same rack in the oven. Otherwise, they won’t cook the same and the pan that is underneath won’t get as crispy as the pan on top. Also, it’s very important to add the tray to the middle rack so it doesn’t burn.
- Chop the cauliflower into bite size pieces. First of all, this helps the cauliflower taco meat cook fully. Second of all, bite size pieces will just be more enjoyable to eat.
- Toss the ingredients together with your hands vs. a spoon. I always use my hands to coat my veggies and chickpeas in seasoning and oil so I can make sure it really gets rubbed in. Sure, it’s a little messier, but what’s a good dinner without a little mess?!
- Make sure the chickpeas are rinsed & COMPLETELY dry before adding them to the sheet pan. This makes such a huge difference. I speak about it a bit more in my Roasted Sriracha Chickpeas recipe, but the same logic applies here. Wet chickpeas will end up steamed, not roasted and crispy. Needless to say, dry those chickpeas! OH and PS- this also applies to the cauliflower.
- Stir the taco filling ingredients half way through baking. This leads to a more evenly baked filling!
How to serve vegan tacos:
While this taco filling is SUPER simple & flavorful, I love to serve it with extra toppings. This may just be a personal preference, but adding guacamole and some sort of fresh topping is a non-negotiable for me when I eat tacos!
To serve the tacos as you see pictured, mash up 2 avocados with 2 Tbsp lime juice, 1/2 tsp garlic powder, and salt to taste. Then, add 2 Tbsp of the smashed avocado to the bottom of your taco shell. Next, top with a heaping spoonful of the cumin lime cauliflower chickpea filling. To finish it off, garnish with fresh tomatoes, jalapeño (only if you like it spicy), and fresh cilantro.
Better yet, follow the steps I took in my Vegan Lentil Tacos and top it with some Avocado Pico de Gallo!
Vegan sour cream, shredded lettuce, shredded vegan cheese, or pickled red onions are other great toppings to add! This recipe is really meant to be a base and can be paired with any of your favorite taco toppings.
Oh and by the way, to keep these vegan tacos gluten-free, just make sure to choose corn tortillas over flour tortillas. The rest of the filling is naturally gluten-free and pretty darn healthy too!
I truly hope you love these flavorful Cumin Lime Cauliflower Chickpea Tacos! They’re the perfect easy recipe to whip up in 40 minutes or less and, let’s be honest, who doesn’t love a sheet pan dinner?! There’s nothing quite like less dishes for cleanup especially when the end result is these crispy cumin lime vegan tacos!
-TSG
Looking for more easy vegan weeknight dinner ideas? Check out these SGTO favorites!
Black Bean Quinoa Veggie Burgers
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Cumin Lime Cauliflower Chickpea Tacos
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6-8 tacos 1x
- Category: Dinner
- Method: Roasted
- Cuisine: Mexican
- Diet: Vegan
Description
The easiest cauliflower chickpea taco recipe seasoned with cumin & lime that can be made on one sheet pan!
Ingredients
Taco Filling:
- 1 can chickpeas (15 oz can, 1 ½ cup cooked chickpeas or 215 grams)
- 4 cups chopped cauliflower florets, loosely packed (360 grams)
- 3 Tbsp oil (30 grams– I used avocado oil)
- 2 Tbsp lime juice (20 grams or 1 small lime juiced)
- 2 tsp cumin
- ½ tsp paprika
- ½ tsp garlic powder
- Salt & pepper to taste (I use at least 1 tsp salt, more for stronger flavor)
Taco Ingredients:
- 6–8 taco shells (any works, flour or corn)
- 1 cup guacamole (or smashed avocado with salt, lime, and garlic powder)
- Chopped cherry tomatoes
- Cilantro (stems removed)
- Sliced jalapeño (only add if you like spicy food)
Instructions
- Preheat the oven to 375F.
- While the oven is preheating, drain and rinse the canned chickpeas. Dry completely and add to a large baking sheet. Next, chop the cauliflower into bite size pieces and add to the baking sheet with the chickpeas.
- Add the remainder of the taco filling ingredients to the sheet pan including the oil, lime juice, cumin, paprika, garlic powder, salt, and pepper. Then, use your hands to mix the seasoning until the cauliflower and chickpeas are completely coated.
- Add the sheet pan to the oven (on the middle rack) and bake the taco filling for 25-30 minutes until the chickpeas and cauliflower are browned and cooked throughout. The cauliflower should be crisp on the outside but easily pierceable and the chickpeas will be crisp on the outside and soft on the inside. Then, remove and set aside.
- Fill each taco shell with 2 Tbsp of guacamole/ smashed avocado on the bottom and then top with a heaping spoonful of the chickpea cauliflower taco filling. Top with chopped cherry tomatoes, sliced jalapeño, and cilantro or your choice of toppings. Serve and enjoy!
Notes
- Taco filling can be stored in a closed container in the fridge for 3-4 days or in the freezer up to 1 month. Leftovers are best enjoyed warmed.
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