Roasted Cauliflower Chickpea Tacos

Spicy, salty, roasty, soft, crunchy, and citrusy, these tacos have everything … plus, they’re vegan!

15 mins prep | 45 mins total

Serving Info

Makes: 6 tacos

Per serving

C 37gP 13gF 7gCal 258

Ingredients

• 1/4 cup (60g) apple cider vinegar

• 6 tablespoons (91g) fresh lime juice (divided)

• 1 tablespoon (21g) agave syrup

• 1 1/4 teaspoons salt (divided)

• 8 ounces (227g) shredded red cabbage slaw

• 1 tablespoon (14g) olive oil

• 2 teaspoons (2g) chili powder

• 2 teaspoons ground cumin

• 1 teaspoon paprika

• 1/4 teaspoon garlic powder

• 1/4 teaspoon (1g) onion powder

• 1 24-ounce bag (680g) cauliflower florets

• 1 can drained (253g) canned chickpeas (rinsed and drained)

• 6 tortillas (258g) "Mission" protein plant powered tortillas

  
  

Directions

1. Preheat the oven to 425 degrees.

2. In a bowl, whisk together apple cider vinegar, 2 tablespoons lime juice, agave, and ¼ teaspoon salt. Add shredded cabbage, coating evenly and set aside.

3. In another bowl, combine chili powder, cumin, paprika, remaining 1 teaspoon of salt, garlic powder, onion powder, 4 tablespoons lime juice, and olive oil.

4. Add chopped cauliflower florets and chickpeas to the bowl and mix well to coat evenly.

5. Place cauliflower and chickpeas on a greased baking sheet and roast for 30 minutes, stirring occasionally during cooking, until chickpeas are slightly crispy and cauliflower is tender.

6. Let cool for 5 minutes.

7. To prepare taco, take a tortilla and fill with roasted cauliflower and chickpeas and the red cabbage slaw. Garnish with jalapeno, avocado, and cilantro as desired (macros not included) and enjoy!

   
   

Notes

• Feel free to use any variety of prepackaged, undressed coleslaw mix.

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