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Barbecue Brussels Sprouts Tacos

These sweet & savory barbecue brussels sprouts tacos are super easy to make… and it’s a completely plant-based meal!

Vegan Tacos

8 Ingredients


Gluten Free

Soy Free

High Protein

Remember when the only tacos available in restaurants in the US were filled with meat, cheese, and sometimes refried beans? Now we have cauliflower tacos, chickpea tacos, mango tacos, buffalo tacos, sweet potato tacos, breakfast tacos, dessert tacos… I know there are those who argue that ingredients like cauliflower and sweet potatoes have no business being inside a taco, but I am definitely not in that camp! Creativity is one of my favorite parts of food, and tacos are no exception.

125 Healthy Meal Ideas

Brussels Sprouts Tacos

I’ll let you in on a secret:

While I could never get tired of eating brownies here at Healthy Dessert Blog Headquarters (also known as my apartment), brownies are not the most exciting food to photograph, especially when there are already over 30 healthy brownies recipes on my blog. But brussels sprouts tacos are a different story entirely! You have so many more colors to work with; so many more options for garnishes (hi limes!); so many more chances to be creative in general. And when the photoshoot is done, dinner is already made. Multitasking!

The recipe for these healthy tacos is super versatile. I like to add black beans to my tacos for protein, but feel free to use your favorite protein or anything you have on hand. And if you want to add roasted sweet potato or sub out the brussels sprouts for cauliflower or carrots, I don’t see why it wouldn’t still work. Have fun experimenting!

Meatless Tacos

Plant Based Tacos Recipe

They also make a great savory breakfast – who doesn’t love breakfast tacos???

I opted to serve mine in whole-grain tortillas, warmed a few seconds in the oven.

If you’re on a low-carb diet, feel free to use lettuce wraps instead or just eat the barbecue taco filling on its own.

Serve with Vegan Ranch Dressing and extra limes if desired.

Barbecue Brussels Sprouts Tacos (Vegan)

Barbecue Brussels Sprouts Tacos

Barbecue Brussels Sprouts Tacos

Yield: 6-7 tacos
Print This Recipe [mrp_rating_result show_count="false" show_rich_snippets="false"]


  • 2 cups chopped brussels sprouts
  • 1 cup diced onion
  • oil or oil spray, for roasting
  • 1/2 cup protein of choice, such as beans
  • Heaping 1 1/2 cups slaw
  • 6-inch tortillas of choice
  • 1/3 cup barbecue sauce
  • 1 lime, optional


Preheat oven to 420 F. Line a pan with parchment. Toss the sprouts and onion with oil or spray, and arrange in a single layer (important not to crowd them) on the parchment. Bake until browned – mine took 35 minutes. (Also cook your protein if using something that needs to be cooked.) Stir the roasted sprouts with the protein and barbecue sauce. I like to serve the filling in tortillas that have been warmed in the oven a few seconds. Arrange about 1/4 cup slaw on each tortilla, top with the barbecue mixture, and finish with a squeeze of lime if desired.

View Nutrition Facts


And since I can’t end this post without dessert…

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Published on May 14, 2018

Meet Katie

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  1. Susan says

    What do you like to use for barbecue sauce? Storebought versions are usually loaded with sugar so I have been avoiding them.

  2. Kathryn says

    Katie, your pictures are gorgeous! My family love well cooked Brussels sprouts, and tacos are always a hit, so I definitely need to make these soon!

  3. Natasha @ Thoughts of Tradition says

    I have never tried brussels sprouts, but they look very cute, and I’m sure they’d be fabulous in a taco. If you don’t mind, I would LOVE to see a recipe for a plant-based barbecue sauce, with as little sugar as possible. Perhaps there is a certain fruit or vegetable that has that “brown sugar” flavor, besides dates, that could be prepared in the same way as the cauliflower in your amazing enchilada sauce.
    Meanwhile, I think I may try this. I would definitely serve the filling in bowls as a yummy side dish. Thank you for the recipe, and have a wonderful Monday night.

    • Jason Sanford says

      She has a recipe that she either wants to post in the future or might have to save it to include in the next book, but it’s basically a base of tomato paste, with apple cider vinegar, onion and garlic powder, salt, and you can add some molasses or other sweetener as desired. Or just take any barbecue sauce recipe you find online and you can change out the sweetener called for with your favorite sweetener and the amount you want. That might not work for every recipe but it’s a good starting point if you’re feeling adventurous!

  4. Cassie Thuvan Tran says

    Brussels sprouts in tacos–why didn’t I think of that? I would love to use this taco filling for salads or just even eat it on its own as well! Corn tortillas are my personal favorite kind of tortillas to have, but iceberg lettuce wraps and collard greens are also incredible. And I agree–tacos have come such a long way! So many vegan options out there!

  5. Cindy Warden says

    These are dynamite. I ate them 3 nights in a row because they were so good. I’m a life coach who is added healthy recipes into the my social media posts – and I just posted about these in my IG feed. Love your recipes, lady! Thank you.

  6. Lee says

    I wanted to eat these right off of the page. They looked so delicious. I made them and I was right, they are so delicious. Yum.

  7. Sanya says

    Thanks for the delicious recipe. I liked it and my 3 yr old absolutely loved the barbeque brussel sprouts – he voted it a “keeper recipe”

  8. Stephanie says

    These were absolutely delicious! I used Sweet Baby Rays Original BBQ sauce and it was so good! Definitely made the hubby happy! I love all of your recipes!

  9. Rosemarie Pettas says

    I do believe all the concepts you’ve offered on your post. They are very convincing and can definitely work. Still, the posts are very quick for starters. Could you please prolong them a bit from next time? Thank you for the post.

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