Roasted Cauliflower and Chickpea Tacos Recipe

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Ingredients

  • I used small corn tortillas to make my tacos. You can use a larger size if you want, I just love mini tacos…so I can eat more:)
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 teaspoon sea salt
  • 1 tablespoon fresh lime juice
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 1 (15 oz.) can of chickpeas, drained and rinsed
  • 1 small head cauliflower, washed and cut into bite-size florets
  • Corn tortillas
  • 1 cup finely chopped red cabbage
  • 1 jalapeño, sliced, seeds removed
  • 1 large avocado, seed removed and diced
  • Chopped cilantro
  • For the Lime Crema:
  • 1 cup plain Greek yogurt or sour cream
  • 1/8 cup fresh lime juice
  • 1/4 cup chopped cilantro
  • Salt and pepper, to taste
  • Note-you can make the tacos vegan by using vegan sour cream or yogurt to make the lime crema or you can omit it...but it's really good:)

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1110g
Calories 1234  
Calories from Fat 450 36%
Total Fat 50.97g 64%
Saturated Fat 11.44g 46%
Trans Fat 0.0g  
Cholesterol 35mg 12%
Sodium 3967mg 165%
Potassium 2359mg 67%
Total Carbs 166.23g 44%
Dietary Fiber 34.7g 116%
Sugars 27.64g 18%
Protein 39.29g 63%
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