These meat-free organic rainbow Tacos come with Four Vegetarian/ Vegan fillings to choose from and makes this the perfect feast for all to enjoy! From a spiced chickpea, caramelized sweet potato, smokey mushroom, or veggie mince filling- there’s something for everyone to enjoy!
Serves: Around 6-7 people (20-30 mini tacos)
Cooking & Preparing Time: 1hr 30mins
Needed
- Taco shells
- Spicy roasted chickpea filling (recipe below)
- Caramelized sweet potato filling (recipe below)
- Spicy vegetarian soya mince filling (recipe below)
- Smokey mushrooms filling (recipe below)
- Salsa (recipe below)
- Guacamole (recipe below)
- Green dipping sauce (recipe below)
- Plus any extra rainbow salad bits you like: lettuce, tomatoes, avocado stars, diced chilli, sweetcorn, garden peas, or even mango pieces.
For these mini tacos, you can choose to make as many or as few of the filling options as you’d like and simply layer the tacos with the filling, salsa, guac, sauce, and some extra salad bits like lettuce if wanted.
How to Make Spicy Roasted Chickpea Filling
Needed
- 1 can of organic chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- Himalayan salt and pepper to taste
The Method
Preheat the oven to 400ºF/200ºC.
Pat the rinsed chickpeas dry.
In a bowl mix the chickpeas, oil, cayenne pepper, cumin, salt, and pepper until the chickpeas are thoroughly coated.
Spread chickpeas on an oven tray, making sure to place the greaseproof paper down beforehand.
Roast in the oven for 30 mins or until golden brown in color.
Remove from the oven to cool and set aside.
How to Make Caramelised Sweet Potato
Needed
- 4 sweet potatoes, washed and dried
- 2 tablespoon olive oil
- 2 teaspoon paprika
- 1 tablespoon maple syrup
- Himalayan salt and pepper to taste
The Method
Preheat the oven to 425ºF/220ºC.
Keep the skins on the sweet potato and dice them into small cubes – approximately 2cm by 2cm.
In a bowl mix the sweet potato cubes, olive oil, paprika, maple syrup, salt, and pepper until the cubes are well coated.
Spread the sweet potato cubes evenly on greaseproof paper on an oven tray.
Roast the sweet potato in the hot oven for 40 mins, turning them midway through cooking, until they are crisp and caramelized.
(Optional) Sprinkle with sesame seeds and set aside.
How to Make Spicy Vegetarian Soya Mince
Needed
- 300g organic soya mince
- 1 tablespoon olive oil
- 1 red onion, diced
- 1 can chopped organic tomatoes
- 1 tablespoon chilli powder
- 1 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon of crushed red chilli flakes
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 teaspoon sea salt
- 1 teaspoon of black pepper
- 1 can red kidney beans, drained and rinsed
- Himalayan salt and pepper to taste
The Method
Presoak and prepare the soya mince according to the instructions on the packet.
Set the soya mince aside once it’s been prepped. If you’re using frozen soya mince go straight to step 2.
Create a Mexican spice mix by combining all the spices along with salt and pepper.
Heat olive oil in a pan on medium heat. Add garlic and onions to the pan and sauté.
Add a can of chopped tomatoes while stirring. Add a splash of water and continue stirring.
Add the Mexican spice mix prepared earlier, stir and let the mixture bubble.
Add the soya mince, stir and let the mixture simmer until the liquid reduces.
Finally, add the red kidney beans and stir.
How to Make Sautéed Mushrooms
Needed
- 400g organic chestnut mushrooms
- 1 tablespoon butter
- 1 clove garlic, crushed
- Himalayan salt and pepper to taste
- Optional: ½ teaspoon chili flakes
The Method
Slice mushrooms.
Melt butter on high heat in a pan.
Add mushrooms and sauté for 1minute. Add crushed garlic and continue sauteing and stirring.
Add salt and pepper and continue sauteing and stirring on high heat until mushrooms are dark gold and beginning to lightly char.
How to Make a Quick Salsa
Needed
- 3 large red tomatoes, chopped small
- Handful of different coloured cherry tomatoes, chopped small
- ½ red pepper, chopped small
- ½ yellow pepper, chopped small
- 1 small chilli, seeds removed and finely diced
- ½ cucumber, finely diced
- 1 Red onion, finely diced
- Abundant handful of coriander, lightly torn
- Freshly squeezed juice of 1-2 limes
- Himalayan salt and pepper to taste
The Method
In a bowl mix the chopped tomatoes, peppers, cucumber, and red onion together.
Add as much chili as you would like, and the salt/pepper, lime juice, and torn coriander. Fold through the chopped veggies.
How to Make Guacamole
Needed
- 1 large avocado
- Freshly squeezed juice of 1 ½ limes
- ½ garlic clove, crushed
- ½ teaspoon chilli flakes (or more if you like it spicy!)
- Himalayan salt and pepper to taste
The Method
Put all ingredients into a bowl and mash.
How to Make Green Dipping Sauce
Needed
- ½ cup greek yoghurt
- 1 avocado
- 1 clove garlic, crushed
- Small handful of coriander
- 1 pickled jalapeno or ½ a deseeded chilli (or more if you like spice!)
- Himalayan salt and pepper to taste
- Splash of water
The Method
Put all ingredients in a blender and blitz until smooth.
Add a splash of water to make the dip less thick, blitz.
Keep adding a little water and blitzing until you reach the desired consistency.
Assemble the Tacos
Fill and construct the tacos as you like, using a combination of filling with salsa, guacamole, and green dip!
Garnish with vegetables of your choice and finally add extra coriander, avocado stars, and slices of lime to finish.
Voila!
Other Similar Recipes
- Vegetarian OR Vegan Birria Tacos (Oyster Mushroom Tacos)
- Rainbow Vegan Tacos
- Crispy Air Fryer Tortilla Chips (Plus Oven Method)
- Simple Fresh Authentic Guacamole (Mexican)
- Easy Mushroom Tacos
- Mexican Huevos Rancheros Recipe
- How to Make Refried Beans (Vegan Refried Beans)
- Authentic Corn Tortilla Recipe (Gluten-Free Tortillas)
- Healthy Taco Salad Recipe (Mexican Salad)
If you try these meat-free rainbow tacos, I’d love to hear your thoughts and/or questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
Meat-free Organic Rainbow Tacos: 4-ways
Ingredients
Main ingredients:
- Taco shells
- Spicy roasted chickpea filling recipe below
- Caramelized sweet potato filling recipe below
- Spicy vegetarian soya mince filling recipe below
- Smokey mushrooms filling recipe below
- Salsa recipe below
- Guacamole recipe below
- Green dipping sauce recipe below
- Plus any extra rainbow salad bits you like: lettuce tomatoes, avocado stars, diced chilli, sweetcorn, garden peas, or even mango pieces
Spicy Roasted Chickpea Filling:
- 1 can of organic chickpeas drained and rinsed
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- Himalayan salt and pepper to taste
Caramelised Sweet Potato filling:
- 4 sweet potatoes washed and dried
- 2 tablespoon olive oil
- 2 teaspoon paprika
- 1 tablespoon maple syrup
- Himalayan salt and pepper to taste
Spicy Vegetarian Mince Filling:
- 300 g organic soya mince
- 1 tablespoon olive oil
- 1 red onion diced
- 1 can chopped organic tomatoes
- 1 tablespoon chilli powder
- 1 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon of crushed red chilli flakes
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 teaspoon sea salt
- 1 teaspoon of black pepper
- 1 can red kidney beans drained and rinsed
- Himalayan salt and pepper to taste
Sautéed Mushroom filling:
- 400 g organic chestnut mushrooms
- 1 tablespoon butter
- 1 clove garlic crushed
- Himalayan salt and pepper to taste
- Optional: ½ teaspoon chilli flakes
Salsa Recipe:
- 3 large red tomatoes chopped small
- Handful of different coloured cherry tomatoes chopped small
- ½ red pepper chopped small
- ½ yellow pepper chopped small
- 1 small chilli seeds removed and finely diced
- ½ cucumber finely diced
- 1 Red onion finely diced
- Abundant handful of coriander lightly torn
- Freshly squeezed juice of 1-2 limes
- Himalayan salt and pepper to taste
Guacamole:
- 1 large avocado
- Freshly squeezed juice of 1 ½ limes
- ½ garlic clove crushed
- ½ teaspoon chilli flakes or more if you like it spicy!
- Himalayan salt and pepper to taste
Green Dipping Sauce:
- ½ cup greek yoghurt
- 1 avocado
- 1 clove garlic crushed
- Small handful of coriander
- 1 pickled jalapeno or ½ a deseeded chilli or more if you like spice!
- Himalayan salt and pepper to taste
- Splash of water
Instructions
For The Spiced Chickpea filling:
- Preheat the oven to 200ºC/400ºF.
- Pat the rinsed chickpeas dry then – In a bowl mix the chickpeas, oil, cayenne pepper, cumin, salt and pepper until the chickpeas are thoroughly coated.
- Spread chickpeas on an oven tray, making sure to place greaseproof paper down beforehand.
- Roast in the oven for 30 mins or until golden brown in colour.
- Remove from the oven to cool and set aside.
For The Caramelized sweet potato filling:
- Preheat the oven to 220ºC/425ºF.
- Keep the skins on the sweet potato and dice them into small cubes- approximately 2cm by 2cm.
- In a bowl mix the sweet potato cubes, olive oil, paprika, maple syrup, salt and pepper until the cubes are well coated.
- Spread the sweet potato cubes evenly on greaseproof paper on an oven tray.
- Roast the sweet potato in the hot oven for 40 mins, turning them midway through cooking, until they are crisp and caramelised.
- (Optional) Sprinkle with sesame seeds and set aside.
For The Spicy Vegetarian Soy Mince filling:
- Presoak and prepare the soya mince according to the instructions on the packet. Set the soya mince aside once it’s been prepped. If you’re using frozen soya mince go straight to step 2.
- Create a Mexican spice mix by combining all the spices together along with salt and pepper.
- Heat olive oil in a pan on medium heat then Add garlic and onions to the pan and sauté for a few minutes, till soft.
- Add a can of chopped tomatoes while stirring
- Add a splash of water and continue stirring.
- Add the Mexican spice mix prepared earlier, stir and let the mixture bubble.
- Add the soya mince, stir and let mixture simmer until the liquid reduces.
- Finally add the red kidney beans and stir.
For The Mushroom filling:
- Slice mushrooms.
- Melt butter on high heat in a pan
- Add mushrooms and sauté for 1minute
- Add crushed garlic and continue sauteing and stirring
- Add salt and pepper and continue sauteing and stirring on a high heat until mushrooms are dark gold and beginning to lightly brown.
For The Salsa:
- In a bowl mix the chopped tomatoes, peppers, cucumber and red onion together.
- Add as much chilli as you would like, and the salt/pepper, lime juice and torn coriander. Fold through the chopped veggies.
- For The Guacamole & Green dipping sauce:
- For the guacamole, it’s as simple as mashing all the ingredients together in a bowl.
- For the sauce, Put all ingredients in a blender and blitz until smooth
- Add a splash of water to make dip less thick, blitz
- Keep adding a little water and blitzing until you reach the desired consistency
To Construct the tacos:
- I know it may seem a little bit confusing seeing all the various elements but these recipes are actually all super simple and can be made in under an hour , depending on which/ how many fillings you choose to make.
- To construct the tacos simply layer your fillings along with the salsa, gaucamole, some simple salad, cheese ( optional) and some of the dipping sauce and voila!
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