Roasted Cauliflower Tacos With Avocado Sauce

• porcje: 4 servings
• czas aktywny: 15 minutes
• całkowity czas: 45 minutes

Składniki

2 cups thinly sliced red cabbage (220g)

3 Tbsp apple cider vinegar (45 mL)

1 lime (juiced)

1 tsp honey (or sugar for vegan alternative)

¼ tsp salt

1 medium head cauliflower

1 15-oz can chickpeas (drained and patted dry, 425g,)

2 Tbsp olive oil (30 mL)

1 Tbsp chili powder

2 tsp smoked paprika

½ tsp salt

¼ tsp cumin

1 avocado

1 clove garlic (minced)

¼ cup extra virgin olive oil (60 mL)

1 Tbsp lime juice

2 Tbsp cilantro

salt and pepper (to taste)

8 small flour tortillas (or corn)

Wskazówki

Slaw: Combine all of the Slaw ingredients in a non-metal bowl and set aside. Stir every once in a while.

Bake Filling: Preheat oven to 400°F (204°C). Toss together all Taco Filling ingredients.Spread onto a baking sheet and bake for 30 minutes, or until slightly browned and crisp.

Sauce: Meanwhile, combine all Sauce ingredients in a food processor until smooth.

Assemble: Spoon filling evenly onto 8 tortillas. Top with a heaping spoonful of slaw and avocado sauce. Serve immediately or store separately until ready to eat.

Wartości Odżywcze

• Wielkość Porcji: 2 tacos
• Kalorie: 557 kcal
• Tłuszcz Całkowity: 33.7 g
• Sód: 530 mg
• Węglowodany Całkowite: 57.9 g
• Błonnik Pokarmowy: 16.7 g
• Białko: 13.1 g