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Roasted root vegetable tacos with sunflower seed queso on white plate with lime wedges.

Root Vegetable Tacos with Sunflower Seed Queso

Hearty roasted root vegetable tacos drizzled with plant-based sunflower seed queso sauce.
Course dinner, lunch
Cuisine dairy-free, gluten-free, Mexican, vegan
Prep Time 10 minutes
Cook Time 35 minutes
Soaking Time 1 hour
Total Time 1 hour 45 minutes
Servings 4 people
Author Stephanie McKercher, RDN

Ingredients

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, and beets
  • 1 tablespoon grapeseed oil or cooking oil of choice
  • 1 teaspoon cumin
  • Salt

Instructions

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

Prepare Sunflower Seed Queso:

  1. 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.
  2. 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:

  1. 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:

  1. 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.

Recipe 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 a week. The Sunflower Seed Queso may thicken over time. To thin before serving, gradually add water and whisk until you reach the desired consistency.