Roasted veggie tacos. turmeric chickpeas. guacamole 
These veggie tacos will satisfy meat eaters, boyfriends, friends and even children. They are simple and easy to make! 
Servings Prep Time
4people 30 min
Cook Time
30 min
Servings Prep Time
4people 30 min
Cook Time
30 min
Ingredients
Instructions
  1. Directions:
  2. Preheat oven to 425F.
  3. 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!
  4. 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.
  5. 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.
  6. 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.