You know those nights when you open the fridge fully expecting to whip up your favorite halloumi tacos, only to find the halloumi is nowhere in sight? That’s exactly how these vegan Brussels sprout tacos were born—out of necessity, a little bit of stubbornness, and a bag of Brussels sprouts giving me the side-eye. Instead of giving up, I decided to get creative. And let me tell you, sometimes the best vegan recipes happen when you’re forced to improvise.
I never would have guessed that Brussels sprouts, of all things, would make such a killer taco filling. But here we are! These vegan Brussels sprout tacos are now a staple in my kitchen and a total hit with anyone who tries them. They’re crunchy, savory, and packed with flavor, with a mix of roasted sprouts, creamy avocado, protein-rich beans, and crunchy pumpkin seeds. Who needs cheese when you’ve got this much goodness wrapped up in a tortilla?
Why You’ll Love These Vegan Brussels Sprout Tacos
Let’s be honest: Brussels sprouts have a bit of a reputation. Most of us grew up pushing them around our plates, hoping they’d magically disappear. But when you roast them at high heat, they transform into these crispy, caramelized bites that are totally irresistible. Paired with creamy avocado, tangy radishes, and a hint of lime, these tacos are fresh, vibrant, and deeply satisfying.
What I love most about this vegan Brussels sprout tacos recipe is how easy it is to make. Everything comes together in about 30 minutes, and there’s minimal cleanup (especially if you line your baking tray with parchment). Plus, you’re getting a balanced meal with protein, fiber, healthy fats, and loads of vitamins. This is the kind of recipe that makes you feel good from the inside out.
Ingredients and Their Benefits
Let’s take a closer look at what makes these vegan Brussels sprout tacos so nourishing:
Brussels Sprouts:
These little green gems are part of the brassica family, just like broccoli and kale. Brussels sprouts are loaded with vitamin C (great for your immune system), vitamin K (important for bone health), and fiber to keep your digestion on track. They’re also rich in antioxidants and plant compounds that support heart health and may help lower inflammation.
White Cannellini Beans:
Beans are a fantastic source of plant-based protein and fiber, which makes these tacos filling and satisfying. Cannellini beans are particularly rich in iron, folate, and magnesium—nutrients that support energy, brain function, and muscle health. They’re also low in fat and help keep your blood sugar stable.
Pumpkin Seeds:
I’m obsessed with pumpkin seeds—they add the perfect crunch and a boost of nutrition. Pumpkin seeds are high in protein, healthy fats (especially omega-6s), and magnesium. They’re also a good source of zinc, iron, and antioxidants, making them a smart addition to any plant-based meal.
Avocado:
Avocado brings creamy texture and a dose of healthy monounsaturated fats, which are great for your heart. It’s also packed with potassium, vitamin E, and fiber. Plus, it helps you absorb more of the fat-soluble vitamins from the veggies in your tacos.
Radishes:
Radishes add a peppery crunch and are full of vitamin C, potassium, and antioxidants. They also help with hydration since they’re mostly water—perfect for balancing out the richness of the other taco fillings.
Tortillas:
Whole grain or flour tortillas provide the perfect vehicle for all these delicious toppings. If you want to make these gluten-free, just swap in your favorite corn tortillas.
Fresh Herbs and Aromatics:
Green onion and cilantro bring a burst of freshness and extra vitamins. Cilantro is a good source of vitamin K and antioxidants, while green onions add a gentle onion flavor without overpowering the other ingredients.
How to Make Vegan Brussels Sprout Tacos: Step-by-Step
1. Roast the Brussels Sprouts and Pumpkin Seeds
Preheat your oven to 500°F (260°C). Toss the halved Brussels sprouts with olive oil, smoked paprika, salt, and pepper on a parchment-lined baking sheet. Arrange them cut-side down for maximum caramelization. Roast for 5–8 minutes, then scatter the pumpkin seeds over the tray and roast for another 5 minutes. The sprouts should be golden and crispy, and the pumpkin seeds will be perfectly toasted.
Tip: Don’t overcrowd the pan—spread the sprouts out so they roast instead of steam. If you want extra-crispy edges, leave them in for a minute or two longer, but keep an eye on them so they don’t burn.
2. Prep the Toppings
While the sprouts are roasting, slice your avocado and toss the radish slices with lime juice and a pinch of salt. This quick pickle adds brightness and a little tang that wakes up the whole taco.
3. Warm the Tortillas and Beans
Warm your tortillas in a dry skillet or over a gas flame for a few seconds on each side until they’re soft and pliable. Heat the cannellini beans in a small pot until just warmed through. You can mash them slightly with a fork if you prefer a creamier texture.
4. Assemble the Tacos
Now for the fun part! Spread avocado slices onto each tortilla, add a layer of warm cannellini beans, pile on those crispy Brussels sprouts and toasted pumpkin seeds, and finish with radishes, green onions, and cilantro. Drizzle with balsamic glaze and squeeze over some fresh lime juice.
Tip: If you like a little heat, add thinly sliced jalapeño or your favorite hot sauce.
Vegan Brussels Sprout Tacos with Cannellini Beans.
Ingredients
- 4 –6 flour tortillas
- 500 g Brussels sprouts halved and trimmed
- 1/2 can 200g white cannellini beans, drained and rinsed
- 1 large avocado sliced
- 1/2 tsp sweet smoked paprika
- 1/4 cup pumpkin seeds
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp balsamic glaze
- 4 radishes sliced thinly
- 1 lime
- 1 green onion thinly sliced
- 1/2 cup fresh cilantro chopped
Instructions
- Preheat oven to 500°F (260°C). Toss Brussels sprouts with olive oil, smoked paprika, salt, and pepper. Arrange cut-side down on a parchment-lined tray and roast for 5–8 minutes. Add pumpkin seeds and roast 5 minutes more until crispy.
- While sprouts roast, slice avocado. Toss radish slices with lime juice and a pinch of salt.
- Warm tortillas in a pan and heat beans in a small pot.
- To assemble, layer avocado, beans, Brussels sprouts, and pumpkin seeds on each tortilla. Top with radishes, green onion, cilantro, balsamic glaze, and a squeeze of lime.
Nutrition
Why These Tacos Are a Weeknight Winner
These vegan Brussels sprout tacos are a lifesaver on busy nights. They’re quick to make, super satisfying, and easy to customize. Plus, they’re packed with nutrients from a variety of plant-based sources. You can double the recipe if you’re feeding a crowd or want leftovers for lunch the next day.
I love that this recipe is naturally high in protein and fiber, thanks to the beans and pumpkin seeds. The combination of healthy fats from avocado and olive oil helps keep you full, while the fresh herbs and veggies make every bite exciting. And honestly, isn’t it fun to eat dinner with your hands?
Nutrition at a Glance
Brussels sprouts: High in fiber, vitamin C, vitamin K, and antioxidants. May support heart and gut health, and help stabilize blood sugar.
White beans: Excellent source of plant protein, iron, folate, and magnesium. Great for energy and muscle function.
Pumpkin seeds: Packed with protein, healthy fats, magnesium, zinc, and iron. Add crunch and extra nutrition.
Avocado: Full of healthy fats, potassium, vitamin E, and fiber. Supports heart and skin health.
Radishes and herbs: Provide vitamin C, antioxidants, and a burst of freshness.
Tips, Variations & Serving Suggestions
Make it gluten-free: Use corn tortillas instead of flour.
Switch up the beans: Black beans or pinto beans work just as well if that’s what you have on hand.
Add more veggies: Shredded cabbage, sautéed bell peppers, or even roasted sweet potato make great additions.
Sauce it up: If you want extra creaminess, try a dollop of vegan sour cream or a drizzle of tahini sauce.
Meal prep: You can roast the Brussels sprouts and toast the pumpkin seeds ahead of time. Store everything separately and assemble tacos just before serving.
Final Thoughts
Next time you’re staring at a bag of Brussels sprouts and wondering what to do, remember these vegan Brussels sprout tacos. They’re proof that a little creativity (and a well-stocked spice rack) can turn even the most humble vegetable into a taco-night superstar. Whether you’re a long-time plant-based eater or just looking for a new way to enjoy your veggies, these tacos are sure to win you over.
Give them a try, and let me know your favorite taco toppings or twists!
