Crispy Vegetable Tacos
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dishes
Cuisine: Gluten-free, paleo, vegan
Serves: 4
Ingredients
  • 2 cups Brussels sprouts, halved
  • 3 carrots, sliced diagonally
  • 1 red onion, chopped into 1” pieces
  • 2 Tbsp. avocado oil
  • 2 tsp. chili powder
  • 1 tsp. Himalayan pink salt
  • ½ tsp. black pepper
  • ½ cup coconut yogurt
  • 2 tsp. water
  • Juice of 1 lime
  • ½ cup cilantro
  • ½ tsp. Himalayan pink
  • 8 Siete Almond Flour Tortillas
  • 2 avocados
  • Micro greens
Instructions
  1. Preheat oven to 400 degrees F.
  2. Line a large baking sheet with foil and parchment paper.
  3. Add your Brussels sprouts, onions, and carrots to the baking sheet.
  4. Add the avocado oil, chili powder, salt, and pepper. Mix well so all the veggies are coated in the spices.
  5. Roast the veggies in the oven for 25 minutes until brown and crispy.
  6. Meanwhile, add the coconut yogurt, water, lime, cilantro, and salt to a blender. Blend until combined.
  7. Toast the tortillas in a skillet and mash some avocado on each tortilla. Add the roasted veggies, micro greens, and top with cilantro yogurt sauce. Enjoy!
  8. Recipe makes 8 tacos.
Recipe by total body nourishment | lauren venosta at https://www.totalbodynourishment.com/crispy-vegetable-tacos/