Cauliflower, Beetroot, and Avocado Tacos

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Cauliflower, Beetroot, and Avocado TacosWhether you're sitting at a brunch or just starting your breakfast, tacos are an excellent option to fulfill your hunger. Today, we're making vegan tacos you're going to love to the fullest. We'll keep the veggies a bit raw instead of cooking them completely. To keep the preparation simple and lean, I've omitted the use of cheese and lime crema. But, if you prefer a heavier version, do add both the ingredients along with a fresh salsa topping. You can make these tacos quickly in a few simple steps. My hubby prefers a sprinkle of chili flakes on these tacos. Cauliflower can be substituted with broccoli though I'll recommend sticking with the original list of ingredients. Let's quickly make these scrumptious tacos.

Cauliflower, Beetroot, and Avocado Tacos
Cauliflower, Beetroot, and Avocado Tacos
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Cauliflower, Beetroot, and Avocado Tacos

Do once try these delicious tacos topped with roasted cauliflower, corn, and beetroot with select spices and a generous addition of fresh avocado slices.

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Servings: 6
Nutrition: (per serving)
Calories: 271 calories
Fat: 16 grams
Carbohydrates: 33 grams
Sodium: 314 milligrams
Protein: 5 grams
Sugar: 10 grams

Ingredients:
  • 6 corn tortillas
  • 1 medium-sized cauliflower head (cut into small florets)
  • 1/2 cup corn (fresh, canned, or frozen)
  • 1 cup beetroot (sliced or diced)
  • 1 sweet potato (peeled & sliced)
  • 10 to 12 avocado slices
  • 2 tsp fresh lime juice
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/3 tsp garlic powder
  • cracked black pepper to taste
  • 1/2 cup extra virgin olive oil
  • kosher salt to taste
  • lime wedges (for garnish)
  • cilantro sprigs (for garnish)

Instructions:

  1. Preheat oven to 200 °C.
  2. Take two bowls.
  3. Add cauliflower florets and corn to one of the bowls and beetroot and sweet potato to the other one.
  4. In a small bowl add olive oil, lime juice, chili powder, ground cumin, garlic powder, cracked black pepper and kosher salt.
  5. Give it a good whip to combine all the ingredients and divide the marinade into two equal parts.
  6. Add both the parts to both the bowls prepared earlier at the step three.
  7. Toss and make sure that the marinade is coated well on the veggies in both the bowls.
  8. Grease an oven-proof tray with cooking spray and arrange the veggies in one layer.
  9. Roast for about 20 minutes.
  10. Place a generous helping of roasted veggies on each tortilla.
  11. Top it with 2 to 3 slices of avocado.
  12. Garnish with cilantro sprigs and lime wedges.
  13. Optionally, you can sprinkle chili flakes on top.
  14. Serve immediately.