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!
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.