Chickpea, Zucchini, and Cauliflower Tacos + Weekly Menu
Chickpea, Zucchini, and Cauliflower Tacos + Weekly Menu might be a good recipe to expand your main course recipe box. This dairy free, lacto ovo vegetarian, and vegan recipe serves 5 and costs $2.34 per serving. One portion of this dish contains around 19g of protein, 29g of fat, and a total of 602 calories. A couple people made this recipe, and 59 would say it hit the spot. This recipe is typical of Mexican cuisine. It is brought to you by Prevention Rd. A mixture of garlic powder, cilantro, black pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 35 minutes. Overall, this recipe earns an awesome spoonacular score of 98%. If you like this recipe, take a look at these similar recipes: Caribbean Chicken Tacos + Weekly Menu, Crispy Beach Fish Tacos + Weekly Menu, and Tilapian and Summer Squash Tacos + Weekly Menu.
Servings: 5
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
2 ripe avocados
¼ tsp black pepper
½ tsp black pepper
2 cans no salt added chickpeas, drained and rinsed
1 head cauliflower, cut into florets
¼ tsp cayenne
1 tsp chili powder
¼ cup cilantro, chopped
2 tsp cumin
10 (6-inch) flour tortillas
1 tsp garlic powder
½ tsp garlic salt
3 Tbsp olive oil
¼ cup onion, finely diced
1 small onion, cut into ½-inch pieces
¾ tsp salt
2 zucchini, cut into ½-inch pieces
Equipment:
baking paper
baking sheet
oven
bowl
Cooking instruction summary:
Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper or mist with nonstick cooking spray and set aside.Combine zucchini, onion, chickpeas, and cauliflower in a large bowl and drizzle with olive oil; toss well. Sprinkle with cumin, chili powder, garlic powder, salt, pepper, and cayenne; toss well. Spread vegetable mixture on the baking sheets in a single layer and roast for 20 minutes; tossing once half way through.Meanwhile, mash avocados in a small bowl. Mix in the remaining guacamole ingredients.Serve vegetable mixture in tortillas and top with guacamole
Step by step:
1. Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper or mist with nonstick cooking spray and set aside.
2. Combine zucchini, onion, chickpeas, and cauliflower in a large bowl and drizzle with olive oil; toss well. Sprinkle with cumin, chili powder, garlic powder, salt, pepper, and cayenne; toss well.
3. Spread vegetable mixture on the baking sheets in a single layer and roast for 20 minutes; tossing once half way through.Meanwhile, mash avocados in a small bowl.
4. Mix in the remaining guacamole ingredients.
5. Serve vegetable mixture in tortillas and top with guacamole
Nutrition Information:
covered percent of daily need
