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Chili-roasted cauliflower and chickpea tacos topped with refreshing mango salsa make for the ultimate vegan, hand-held delight! These tacos are just as nutritious as they are flavorful.
Servings: 10 tacos
Calories: 305kcal
Ingredients
- 4–5 cups chopped cauliflower from 1 medium head of cauliflower
- 1 15-oz. can cup chickpeas, rinsed and drained
- 3 Tbsp. extra virgin olive oil
- 1 Tbsp. chili powder
- 1 tsp. smoked paprika
- ½ tsp. cumin
- Zest of 1 lime
- Sea salt and black pepper to taste
- ***Mango Salsa***
- 1 mango peeled and diced
- 1 small jalapeño seeded and finely chopped
- ½ red bell pepper diced
- Juice of 1 lime
- ¼ cup fresh chopped cilantro
- Sea salt and black pepper to taste
- 10 corn or flour tortillas warmed
- Greek yogurt or sour cream for serving if desired
Instructions
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Preheat oven to 425 degrees F and line two rimmed baking sheets with foil.
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Combine cauliflower and chickpeas in a large bowl. In a smaller bowl, combine olive oil, chili powder, smoked paprika, cumin, lime zest, salt and pepper. Whisk to combine. Pour over cauliflower and chickpeas and toss to coat.
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Spread mixture evenly onto baking sheets (try to avoid crowding) and roast for 25 to 30 minutes, tossing once halfway through.
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In the meantime, prepare salsa by combining all ingredients in a large bowl. Set aside.
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Fill each tortilla with cauliflower and chickpea mixture; top with mango salsa and additional garnishes of choice.
Nutrition
Serving: 2g | Calories: 305kcal | Carbohydrates: 39g | Protein: 7g | Fat: 14g | Saturated Fat: 1.5g | Sodium: 280mg | Fiber: 8.5g | Sugar: 11g