These flavor-packed tacos are sure to bring a fresh twist to your next taco night. Seasoned cauliflower florets provide a range of vitamins, minerals and fiber, while roasted chickpeas add protein and a fun crunchy texture.
Whether you’re a vegetarian or just looking to add more nutritious recipes to your rotation, this plant-based dish is bound to please the whole dinner table.
Tip: For additional flavor, add cilantro or a spicy lime crema on top. Combine 6 ounces of plain, full fat Greek yogurt, 2 tablespoons lime juice, 1 teaspoon salt, 1 teaspoon garlic powder and 2 teaspoons minced chipotle peppers in adobo sauce.
Makes 4 servings (2 tacos). Per serving: 690 calories, 17 g total fat (2.5 g saturated fat, 0 g trans fat), 0 mg cholesterol, 115 g carbohydrates, 28 g protein, 29 g dietary fiber, 1330 mg sodium, 15 g sugar, 0 g added sugar.
- Preheat oven to 400 degrees F
- Mix together cumin, chili powder, oregano, salt and 4 tablespoons olive oil
- Toss chickpeas in half the oil spice mixture and toss cauliflower with the other half of oil spice mixture
- Roast each on separate baking sheets until crispy (about 30 minutes)
- While chickpeas and cauliflower are in oven, heat remaining 2 tablespoons olive oil in pan and Sauté zucchini until tender
- Warm tortillas in oven for 5 minutes at 400 degrees F
- Assemble tacos: 1 tortilla, 1/4 cup shredded cabbage, 1/4 cup chickpeas, 1/4 cup cauliflower and 1 tablespoon avocado
