Vibrant Rainbow Veggie Tacos

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Colorful, roasted vegetable tacos with tangy avocado crema, serving up a fun and healthy meal. This mexican-inspired mexican (vegetarian) ready in about 45 minutes pairs diced (1/2-inch cubes) red bell pepper, diced (1/2-inch cubes) zucchini, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium, peeled and diced (1/2-inch cubes) sweet potato
• 1, diced (1/2-inch cubes) red bell pepper
• 1, diced (1/2-inch cubes) yellow bell pepper
• 1, diced (1/2-inch cubes) zucchini
• 1/4 cup olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small corn tortillas
• 1 ripe, pitted and peeled avocado
• 2 tbsp lime juice
• 1/4 cup Greek yogurt
• 1/4 cup, chopped cilantro
• 1/4 cup, halved cherry tomatoes

Instructions

1. Step 1: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss 1 medium peeled and diced sweet potato, 1 red bell pepper diced, 1 yellow bell pepper diced, and 1 zucchini diced with 1/4 cup olive oil, 1 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Step 2: Spread the vegetable mixture in a single layer on the baking sheet and roast for 20-25 minutes, stirring once halfway through, until tender and slightly caramelized at the edges.
3. Step 3: While vegetables roast, prepare the avocado crema: in a food processor, combine 1 ripe avocado, 2 tbsp lime juice, 1/4 cup Greek yogurt, and 1/4 cup chopped cilantro. Blend until smooth, adding a splash of water if needed to reach a drizzling consistency.
4. Step 4: Warm the 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
5. Step 5: Assemble: spread a thin layer of avocado crema on each tortilla, top with a generous portion of roasted vegetables, and sprinkle with 1/4 cup halved cherry tomatoes.