Chickpea Tacos with Cauliflower, Avocado Crema and Simple Carrot Slaw
Equipment
- Sheet Tray
- Food Processor - optional
Ingredients
Spice Blend for Chickpeas and Cauliflower
- 2 tsp Cumin
- 1/4 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1 tsp Sea Salt
For Chick Pea Taco Filling
- 1 head Cauliflower cut into bite sized florets
- 1 can or 1.5 cups Chickpeas cooked, rinsed and patted dry
- 1 tbsp Lime Juice
- 1 tbsp Olive, Coconut or Safflower Oil
- 1 tbsp Water
- 1 bag Tortillas or Collard Greens
Avocado Crema (Optional)
- 2 Avocados
- 2 cloves Garlic Clove minced
Cabbage Slaw
- 1/2 C Red Cabbage green or Napa cabbage will also work
- /12 C Carrots matchstick sliced or buy the pre-cut carrots
Instructions
- Preheat oven to 400-F. Mix spices together. Then combine chick peas, cauliflower, spices, oil, lime and water. Roast on sheet tray in an even layer for 15 minutes. Mix then roast for another 15-20 minutes until the cauliflower is slightly charred and crispy.
- Meanwhile, for the Avocado Crema. Combine avocados, garlic and lemon juice in cuisinart. Mix until a creamy consistency is reached. Season to taste with extra lemon and S/P.
- For The Cabbage Carrot Slaw. Combine Cabbage and Carrot with oil and massage.
- Toast the Tortillas on a stove top flame or grill. Assemble tacos with the cauliflower and chickpeas, avocado crema and slaw.
Notes
This recipe has a lot of components. For Quick dinners you can skip the slaw and or avocado crema and toss the roasted veggies over a salad, into a tortilla or collard green wrap!
Storage - Store all of the components in separate containers in the fridge and combine right before eating for quick weekday meals.