These Roasted Vegetable “Nachos” are naturally gluten free, loaded with flavor, and are a great way to sneak some extra veggies into your meals!
They’re SUPER easy to customize based on what sounds good but also for your dietary preferences. Swap out the meat for beans, cheese for a dairy-free alternative, use low-fodmap veggies, whatever you want! Anyone can enjoy them!
I say “nachos” because there are no chips involved but the crispiness of the roasted veggies still adds a different kind of crunch that will have you craving more. I love making this whenever it’s the end of the week and I want to use anything left over in my fridge! These could really be “everything but the kitchen sink” nachos if you wanted them to be 😆
Watch the full video tutorial HERE.
What You’ll Need To Make These Veggie-Packed Nachos:
- Vegetables of choice – I used cauliflower, zucchini, and sweet potato but anything will work!
- Taco seasoning – Siete is my favorite!
- Taco meat – grass-fed beef, chicken, turkey, and beans are great options.
- Oil – I prefer avocado oil.
- Salsa – homemade or store-bought (look at ingredients).
- Cheese – can use dairy-free.
- Toppings – avocado, sour cream, greek yogurt.
How To Make:
Preheat your oven to 400F and line a baking sheet with parchment paper.
Slice up your vegetables of choice – either whatever sounds good or this is a great way to use what you have in your kitchen! I love using cauliflower, zucchini, and sweet potato but anything tastes amazing. For that thick “chip” texture I do recommend using some type of potato with your other veggies!
Once sliced, place all vegetables on your baking sheet, drizzle with oil and coat with taco seasoning. Toss until everything is coated and spread out evenly on the tray. Bake for 25-35 minutes, or until vegetables are slightly crispy.
Prepare your taco meat of choice. I like to keep things simple and cook grass-fed beef with taco seasoning on the stove. Some other great options are using ground turkey, chicken, or beans if you’re wanting a vegan/vegetarian recipe!
Once the vegetables are done, add taco meat (or beans) on top with salsa and cheese. Place the baking sheet back in the oven for a few minutes until the cheese is nicely melted.
Serve with your choice of toppings! My go-to’s are Greek yogurt and avocado. Enjoy!
More Quick, Veggie Packed Recipes:
Healthy Cowboy Caviar (Gluten Free, Vegan)
Sheet Pan Fajitas (Gluten Free, Paleo)
Stuffed Bell Pepper Skillet (Gluten Free, Paleo)
Roasted Vegetable Nachos
Ingredients
- Vegetables of choice
- Taco Seasoning (I use Siete)
- Cooking oil (I use Avocado oil)
- Taco meat of choice (beans for vegan/vegetarian)
- Salsa
- Cheese (or dairy-free)
Optional toppings: greek yogurt, sour cream, avocado
Instructions
- Preheat oven to 400F and line a baking sheet with parchment paper.
- Slice vegetables of choice and place on baking sheet. Spray or drizzle with oil and taco seasoning. Toss until evenly coated and then spread evenly on tray. Bake 25-35 min or until vegetables are slightly crispy
- While the vegetables cook, make your taco meat (or beans).
- When veggies are done, add taco meat or beans, salsa, and cheese. Place back into the oven and bake for another few minutes until cheese is melted.
- Serve with toppings of choice. Enjoy!