Roasted Veggie Tacos with Burrata
Cool, creamy burrata cheese adds a touch of luxury to these nutritious and tasty vegetarian tacos packed with roasted vegetables. Made easily in the oven, this is a simple meatless dinner that can be customized to include your family's favorite veggies.
Ingredients
- 8-10 small flour tortillas
Roasted Vegetable Filling
- 1 medium sweet potato, peeled and chopped into small chunks
- 200 g (7 oz) sliced mushrooms (I used portabellini / baby bella)
- 1 bell pepper
- 1 onion
- 15-20 cherry tomatoes
Seasoning
- 2 tsp smoked paprika
- ½ tsp ground coriander
- ½ tsp ground cumin
- salt and pepper, to taste
Toppings
- 125 g (4.4 oz) ball of burrata
- Guacamole or 1-2 sliced avocados
- Coriander / cilantro
- Lime wedges
Instructions
- Heat the oven to 200C / 400F.
- Prepare your sweet potato. In a bowl, toss the sweet potato chunks with a little olive oil and some of the seasoning. Scatter in a large roasting dish and place in the oven for 10 minutes until they've softened a little bit.
- Meanwhile, prep your mushroom, onion, pepper and cherry tomatoes. Place in a large bowl and toss with oil and the rest of the seasoning. Add to the sweet potatoes in the roasting dish. Replace in the oven for another 25 minutes.
- You can use this time to prepare your toppings and set the table.
- The tacos are ready when all the veggies are roasted and most of the liquid leached out from the mushrooms and tomatoes has been absorbed.
- Serve! Scoop the veggies onto a warm tortilla with a dollop of guacamole, a spoonful of burrata, a squeeze of lime and a scatter of fresh cilantro / coriander.
Serving: 1g, Calories: 875kcal, Carbohydrates: 108g, Protein: 27g, Fat: 41g, Saturated Fat: 11g, Polyunsaturated Fat: 27g, Cholesterol: 33mg, Sodium: 962mg, Fiber: 19g, Sugar: 10g