Closeup of Nacho Momma's Roasted Vegetables topped with jalapenos and avocado on a white platter

Nacho Momma’s Roasted Vegetables

This is Nacho Momma’s Roasted Vegetables! No really, that’s the name of this recipe. But remember back in the day when we’d roast (or boil) broccoli and then cover it in Velveeta cheese? Well, this is an updated, healthier take on that with many more flavors included thanks to the abundance of veggies used. And that’s the beauty of this dish. You can switch up the vegetables as you like.

The main things that will stay the same, regardless of what veggies you use, are the taco seasoning and the Loca Plant-Based Potato Queso. This “cheese” sauce is a delicious dairy-free, vegan sauce that is creamy and delicious.

This dish was a huge hit and was SO good. It can be served as a main dish (especially if you’re serving vegetarian/vegan guests) or as a side dish.

Get more gluten-free vegan recipes.

Overhead view of Nacho Momma's Roasted Vegetables Recipe topped with avocado and jalapenos on a white rectangular platter

5 from 2 votes
Closeup of Nacho Momma's Roasted Vegetables topped with jalapenos and avocado on a white platter
Print Recipe

Nacho Momma’s Roasted Vegetables

Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Main Course, Side Dish
Cuisine: American, Mexican
Servings: 6 servings
Calories: 377kcal
Author: Gluten Free & More

Ingredients

  • 2 large sweet potatoes , peeled and cut into 2-inch pieces
  • 2 cups cubed butternut squash pieces
  • 1 red onion , cut into 8 wedges
  • 1 red bell pepper , seeded, deveined, and cut into 8 strips
  • ½ large cauliflower , broken into florets
  • 4 tablespoons olive oil
  • 2 tablespoons taco seasoning
  • 1 teaspoon kosher or fine sea salt
  • 1 teaspoon pepper
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (12 ounce) jar Loca Plant Based Potato Queso
  • 2 roma tomatoes , diced
  • ½ cup cilantro , chopped
  • 1 large jalapeno pepper , sliced – optional

Instructions

  • Preheat the oven to 425 degrees. Line two rimmed baking sheets with parchment paper.
  • Combine the vegetables with oil, taco seasoning, salt, and pepper in a large mixing bowl. Toss to coat. Divide the vegetables evenly among the prepared baking sheets spreading the vegetables into even layers.
  • Roast for 25 minutes. Add the black beans to one of the pans, give the vegetables on both pans a toss and return to the oven, switching placement of the pans. Roast for 15 minutes or until the beans start to split and all the vegetables are tender and starting to brown.
  • Heat the queso in a small saucepan. Put the vegetables on a serving platter, drizzle with the queso and top with tomatoes, cilantro, and jalapeno if using.

Nutrition

Nutrition Facts
Nacho Momma’s Roasted Vegetables
Amount Per Serving
Calories 377 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g10%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 1mg0%
Sodium 933mg39%
Potassium 991mg28%
Carbohydrates 51g17%
Fiber 12g48%
Sugar 8g9%
Protein 11g22%
Vitamin A 16641IU333%
Vitamin C 68mg82%
Calcium 90mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Cauliflower Loca Plant Based Sweet Potatoes Vegan Cheese Vegetables
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