Root Vegetable Tacos with Sunflower Seed Queso

These hearty root vegetable tacos are a flavorful, plant-based twist on taco night. Your choice of root veggies-think roasted potatoes, sweet potatoes, carrots, turnips, or beets-bring earthy sweetness and crispy edges, while a smoky sunflower seed queso adds creamy richness to every bite.

These tacos are cozy, nutrient-packed, and surprisingly versatile. The roasted veggies make them hearty enough for fall and winter meals, but they're also satisfying year-round.

The sunflower seed queso is a stand-out feature. It's dairy-free, nut-free, and incredibly creamy thanks to a quick blend and stovetop simmer. (It's also delicious as a dip for tortilla chips or drizzled over grain bowls.)

For more vegetarian dinner ideas, try Sweet Potato Black Bean Quinoa Bowls, Black Bean Stuffed Poblano Peppers, Tempeh Burrito Bowls, or Veggie and Bean Enchiladas.

Ingredients

These tacos bring together simple, nourishing ingredients with bold, plant-based flavor. The roasted filling features a colorful mix of root vegetables, which are hearty, grounding, and ideal for cooler weather. The creamy sunflower seed queso blends soaked seeds with soy milk, nutritional yeast, and chipotle peppers in adobo for a smoky, savory sauce that ties everything together.

Types of Root Vegetables

Feel free to use any of these veggies for this recipe:

• Beets
• Carrots
• Parsnips
• Potatoes
• Sweet potatoes
• Turnips
• Rutabagas
• Radishes

Substitutions

• Root vegetables: Use any combination you like: parsnips, rutabaga, turnips, or winter squash can all work well.
• Sunflower seeds: Raw cashews can be used in place of sunflower seeds for a slightly different flavor.
• Soy milk: Substitute with unsweetened almond milk, oat milk, or another neutral, unsweetened non-dairy milk
• Chipotle peppers in adobo: Use fewer for a milder sauce, or substitute with smoked paprika for less heat.
• Nutritional yeast: Optional, but adds a cheesy, umami flavor to the queso. Can be omitted if needed.
• Grapeseed oil: Any neutral oil (like avocado or olive oil) works for roasting.
• Tortillas: Use corn tortillas for a gluten-free option or flour tortillas if preferred.

Storage

Store the roasted vegetables and queso sauce separately in airtight containers in the fridge for up to five days. The queso may thicken as it sits. Whisk in a splash of water while reheating until smooth.

The recipe is also great for meal prep. Roast a double batch of veggies and use leftovers in grain bowls, wraps, or salads.

FAQ

📖 Recipe

Root Vegetable Tacos with Sunflower Seed Queso

Stephanie McKercher, RDN

These cozy vegan tacos are filled with roasted root vegetables and topped with a creamy, smoky sunflower seed queso. Nut-free, dairy-free, and packed with flavor, they're delicious for weeknight dinners or fall-inspired meal prep.

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Soaking Time 1 hour hr

Total Time 1 hour hr 45 minutes mins

Course dinner, lunch

Cuisine dairy-free, gluten-free, Mexican, vegan

Servings 4 people

Equipment

• blender

Ingredients

  

1x2x3x

Sunflower Seed Queso:

• ½ cup raw sunflower seeds, soaked (see note)
• 1 cup unsweetened soy milk or unsweetened milk of choice
• 2 tablespoons nutritional yeast
• 5 chipotle peppers in adobo sauce
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Salt
• 4 tablespoons water or as needed

Root Vegetables:

• 4 cups chopped root vegetables (1-inch pieces), such as russet potato, sweet potato, carrots, turnips, or beets
• 1 tablespoon grapeseed oil or cooking oil of choice
• 1 teaspoon cumin
• Salt

Instructions

 

• Preheat oven to 450 degrees Fahrenheit while sunflower seeds are soaking.

Prepare Sunflower Seed Queso:

• Drain sunflower seeds from soaking liquid and transfer to a blender container. Add soy milk, nutritional yeast, chipotle peppers in adobo sauce, onion powder, garlic powder, and salt to the blender container. Cover and blend on high 3 minutes, pausing as needed to scrape the edges with a spatula, or until the mixture is smooth and creamy.
• Pour the blended mixture into a saucepan over low-medium heat. Whisk with 4 tablespoons water, or as much water as you need to reach your desired consistency for the sauce. Cook, stirring occasionally, until ready to serve. Adjust the heat as needed throughout cooking.

Prepare Root Vegetables:

• In the meantime, mix chopped root vegetables with grapeseed oil, cumin, and salt. Spread on a rimmed baking sheet and transfer to the center rack of the oven. Cook 35 minutes, or until the vegetables are crispy and starting to brown on the edges.

Serve:

• Spoon roasted root vegetables onto the center of each tortilla. Drizzle warm queso sauce on top. Garnish with cilantro, green onions, jalapeño peppers, and lime wedges if desired.

Notes

To soak sunflower seeds: Cover the seeds in water, cover with a lid or clean towel, and allow to soak for at least one hour or overnight.

 

For gluten-free variation, use corn tortillas. Ensure chipotles in adobo and soy milk are gluten-free (most varieties are).

 

Making Ahead and Storage: Store root vegetables and queso in separate airtight containers and refrigerate up to 5 days. The Sunflower Seed Queso may thicken over time. To thin before serving, gradually add water and whisk until you reach the desired consistency.

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