Quinoa and Roasted Root Vegetable Tacos
Crispy-edged roasted beets and parsnips combine with fluffy cumin-spiced quinoa in warm corn tortillas, topped with fresh cilantro, lime crema, and pickled red onion. A vibrant, satisfying vegan taco that celebrates earthy roasted vegetables and bright fresh flavors.
- Prep
- 25 min
- Cook
- 35 min
- Wait
- 15 min
- Total
- 1 hr 15 min
- Makes
- 8 tacos (2 per person)
Steps
Before you start
- Preheat your oven to 425°F (220°C) so it's ready when you've prepped vegetables
- Cook the quinoa first so it's ready to season while warm
- Have all toppings prepped and ready before assembling
Start the Quinoa
- Rinse the 1 cup (180 g) quinoa under cold water in a fine-mesh strainer for 30 seconds, drain well.
- In a medium saucepan, bring the 1.75 cups (420 ml) vegetable broth to a boil over medium-high heat.
- Add the rinsed quinoa, stir once, and return to a boil.
- Reduce the heat to low, cover with a lid, and simmer for 15 minutes.
- Remove from heat and let stand, covered, for 5 minutes.
- Fluff with a fork.
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Ready when: All water is absorbed and grains are tender and fluffy
Tip: Rinsing quinoa removes the bitter outer saponin coating. Do not skip this step.
Prepare Vegetables
- While quinoa cooks, peel the beets with a vegetable peeler or sharp knife and cut into ½-inch (1.3 cm) wedges—you should have about 2 cups (300 g).
- Peel the parsnips and cut into ½-inch (1.3 cm) sticks, about 3 inches (7.5 cm) long—about 2 cups (340 g).
- Place both on a large rimmed baking sheet.
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Ready when: Beets and parsnips are cut to uniform size
Tip: Cut beets slightly larger than parsnips since they take a little longer to roast.
Season and RoastOven 425°F / 220°C
- Drizzle the beets and parsnips with 3 tbsp (45 ml) olive oil.
- Sprinkle with 1 tsp (2 g) ground cumin, and season generously with sea salt and freshly ground black pepper.
- Toss until evenly coated.
- Spread in a single layer on the baking sheet.
- Roast in a 425°F (220°C) oven for 25–30 minutes, stirring once halfway through (after 12–15 minutes), until the edges are caramelized and the vegetables are tender when pierced with a knife.
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Ready when: Edges are golden brown and caramelized, vegetables are fork-tender
Tip: Stir vegetables halfway through so they brown evenly on all sides.
Finish the Quinoa
- Once the fluffed quinoa is ready, transfer it to a medium bowl.
- Stir in the remaining 0.75 tsp (1.5 g) ground cumin and taste for seasoning.
- Add more salt and pepper as needed.
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Ready when: Cumin is evenly distributed and seasoning is balanced
Tip: Season while the quinoa is still warm so it absorbs the flavors better.
Quick-Pickle the Onion
- While vegetables roast, place the thinly sliced red onion in a small bowl.
- Pour 0.25 cup (60 ml) fresh lime juice over it and sprinkle with 0.5 tsp (3 g) salt.
- Toss gently and let sit for 10–15 minutes, stirring once.
- The onion will turn bright pink and soften slightly.
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Ready when: Onion is bright pink and has released its juices
Tip: Don't skip the pickling—it adds crucial brightness and mellows the raw onion's bite.
Make Lime Crema
- While vegetables roast, pour hot (not boiling) water over the 0.75 cup (150 g) raw cashews in a bowl and let soak for 15 minutes.
- Drain well and transfer to a blender.
- Add 2 tbsp (30 ml) fresh lime juice, 0.33 cup (80 ml) water, 1 minced garlic clove, and 0.25 tsp (1.5 g) salt.
- Blend until completely smooth and creamy, about 1–2 minutes, scraping down the sides as needed.
- If too thick, add water 1 tbsp (15 ml) at a time until you reach a sour cream consistency.
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Ready when: Crema is smooth, creamy, and pourable with no cashew chunks
Tip: Use a high-powered blender for smoothest results. If you don't have one, a food processor works but may be slightly less silky.
Warm the Tortillas
- Just before serving, heat a 10-inch (25 cm) skillet or comal over medium-high heat until a drop of water sizzles on contact (about 1–2 minutes).
- Working one at a time, place each corn tortilla on the hot surface for 20–30 seconds per side until warm, flexible, and lightly speckled with brown spots.
- Stack on a clean kitchen towel or in a tortilla warmer to keep warm and soft.
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Ready when: Tortillas are warm, pliable, and have light brown spots
Tip: Don't overcook or they'll become brittle. Just 20–30 seconds per side is perfect for warming without charring.
Assemble the Tacos
- Lay out the warm tortillas on a clean work surface.
- Divide the cumin-quinoa (about 3 tbsp / 45 ml per taco) among the 8 tortillas, placing it slightly off-center on each.
- Top each with a small handful of the roasted beets and parsnips (about 2 tbsp / 30 ml mixed).
- Drizzle each taco with about 1 tbsp (15 ml) of the lime crema.
- Top with 1 tbsp (5 g) fresh cilantro and a spoonful of the pickled red onion with a little of its liquid.
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Ready when: All 8 tacos are assembled with balanced fillings and toppings
Tip: Don't overfill—it's easier to eat and the flavors balance better. Less is more with tacos.
Good to know
Tips
- If you're short on time, buy pre-cooked quinoa (many grocery stores sell microwaveable packets). Just warm and season it, saving 20 minutes.
- For extra texture and richness, add a handful of toasted pumpkin seeds or sliced avocado to each taco right before serving.
- Make sure your blender is powerful—a food processor or immersion blender can create a grainier lime crema. If neither works well, substitute the cashew crema with store-bought vegan mayo mixed with lime juice and garlic.
- Beets stain hands and cutting boards. Wear an apron and consider using an old cutting board, or wash your hands immediately after handling them.
Make ahead
The lime crema can be made up to 3 days ahead and refrigerated in an airtight container. The pickled onion can also be made up to 2 days ahead. Roasted vegetables are best served the same day but can be gently reheated in a 325°F (160°C) oven for 5 minutes if made ahead. The quinoa can be cooked up to 1 day ahead and reheated gently with a splash of water.
Storage & reheating
These tacos are best assembled and served immediately. Leftover components store separately: roasted vegetables in an airtight container in the refrigerator for up to 4 days; cooled quinoa in an airtight container for up to 5 days; lime crema in the refrigerator for up to 3 days. Reheat vegetables gently in a 325°F (160°C) oven for 5 minutes. Warm quinoa in a saucepan with a splash of water over low heat.
Substitutions
- quinoa, uncooked → cooked brown rice or farro. Use 2 cups cooked grains instead. Both offer a heartier texture and earthy flavor similar to quinoa.
- raw cashews, soaked → silken tofu (10 oz / 280 g) blended with the lime juice, water, garlic, and salt. Blends to a smooth, creamy texture and is more neutral than cashews. May be slightly less rich.
- medium beets, fresh → roasted carrots or sweet potato, cut similarly. Both caramelize beautifully and offer similar sweetness and texture, though flavor will be less earthy.
- fresh cilantro, chopped → fresh parsley or a mix of parsley and mint. Provides freshness and herbaceous notes, though without cilantro's distinctive peppery floral quality.
