It’s taco Tuesday, but who needs an excuse to eat tacos!
Roasted Cauliflower & Chickpea Tacos
Ingredients
- 2 cups cauliflower florets
- 1 cup chickpeas
- 1/4 cup tahini
- 3 tsp olive oil
- 2 tsp turmeric
- 2 tsp smoked paprika
- garlic salt
- 4 tortillas
- 1/2 avocado
- 2 tbsp feta
- pickled onions
- yogurt cilantro sauce
Instructions
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Pickled onions should be made at least four hours before you plan to serve. Find my recipe here.
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Preheat the oven to 400 degrees. Line a tray with tinfoil and parchment paper.
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Wash the cauliflower and pat dry.
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Rinse 1 cup of chickpeas in a colander.
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In a medium bowl add the tahini, olive oil, turmeric, paprika and garlic salt. Mix until well incorporated. Add the cauliflower and chickpeas to the bowl and mix until they are covered.
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Add the cauliflower and chickpeas to the lined tray and spread them out. Place in the oven for 40 minutes.
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Make the cilantro yogurt dressing (if you don't already.)
Substitutions:
- Gluten free: Use corn tortillas!
- Dairy-Free: Skip the feta and yogurt!
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Stay tuned this recipe is part of the January meal plan!
