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| Prep Time | 30 min |
| Cook Time | 30 min |
| Servings |
people
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Ingredients
- 1 Large sweet potato. My favorite are the purple ones.
- 1 Large zucchini Use any veggies you prefer.
- 1 Small head cauliflower
- 1 Can chickpeas or black beans use unsalted.
- 1-2 cup Pickled purple cabbage Use left overs on top of salads.
- 1 Package corn or almond flour tortillas Can use romaine lettuce or cabbage cup
- 1-2 Med avocados
- 1/4 Med red or white onion
- 1/2 juice of ½ lime. Save the other half to squeeze on chickpeas
- 1/2 tsp sea salt
- 1/2 tsp Sea salt or Himalayan pink salt.
- 1/2 tsp Granulated garlic Or 1-2 cloves of fresh garlic
- 1/2 tsp Turmeric
- 1 tsp cumin
- 1/2 tsp Granulated garlic Or 1-2 cloves of fresh garlic
- 1/8 tsp Chili powder
- Avocado oil / coconut oil for drizzling
Ingredients
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Rate this recipe!
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Instructions
- Directions:
- Preheat oven to 425F.
- Veggies- Chop all veggies and add to a bowl. Drizzle with avocado oil, sea salt and granulated garlic and mix it with hands. Add to baking sheet to roast. I cook all the veggies separately but on same sheet. This way you and your family can customize your tacos!
- Chickpeas- Drain and add chickpeas to med size bowl. Drizzle avocado oil over chickpeas, then add turmeric, cumin, and a pinch of chili powder, granulated garlic, and sea salt. Mix in bowl. Roast with the veggies in a separate pan. When done cooking squeeze the other half of lime over it. Cook for 8 min and then flip over for another 8-10 min. Keep roasting until you like it. I love them to be a bit crispy.
- Guacamole – Chop red onion, mash avocados to be either creamy or a bit chunky. It’s to your liking. Add the onion, garlic powder, squeeze the lime juice in and mix. add salt to taste.
- Pickled cabbage- Make while your veggies are roasting. Thinly slice about ¼-1/2 of a med head of cabbage. Place in container and pour apple cider vinegar on top to cover all of cabbage. Then add a few pinches of sea salt. Mix it together and let sit in fridge for a few hours before making (best to make 1-2 days in advanced). Use leftover for on top of salads, bowls, etc. It will last a few weeks in fridge and get even more fermented which means probiotics and good for your gut health!
Recipe Notes
Make it into a fun DIY taco party. Place your veggies nicely in bowls or a plater. Let your family/friends make their own! If you are into sauces like I am, add some chipotle sauce, salsa , etc. I sometimes like it clean and simple with just the guacamole.
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