Ingredients
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For the filling:
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1 large butternut squash (approximately 2 pounds), peeled, seeded, and cubed
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2 medium cauliflowers, florets only, cut into small pieces
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2 garlic cloves, minced
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1/2 white onion, finely chopped
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1 tablespoon olive oil
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1 teaspoon cumin powder
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1/2 teaspoon paprika
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1/2 teaspoon chili powder
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Salt and black pepper, to taste
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For the chipotle lime sauce:
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1/2 cup unsweetened almond milk
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1 tablespoon freshly squeezzed lime juice
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1/4 cup plain non-dairy yogurt
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1/2 teaspoon maple syrup
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1 chipotle in adobo sauce, roughly chopped (optional)
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For the cabbage slaw:
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1 medium head green cabbage, shredded
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1/4 cup chopped red bell pepper
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1/4 cup chopped cilantro
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Juice of 1 lime
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1/4 cup unsweetened apple cider vinegar
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1/4 cup water
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Pinch of salt
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Black pepper, to taste
Directions
Sub_title: A delicious and healthy twist on traditional tacos!
Description: These vegan, gluten-free, and kid-friendly tacos are packed with nutritious butternut squash and cauliflower, topped with crunchy cabbage slaw, creamy avocado, and tangy chipotle lime sauce. They’re perfect for any meal!
Ingredients:
For the filling:
1 large butternut squash (approximately 2 pounds), peeled, seeded, and cubed
2 medium cauliflowers, florets only, cut into small pieces
2 garlic cloves, minced
1/2 white onion, finely chopped
1 tablespoon olive oil
1 teaspoon cumin powder
1/2 teaspoon paprika
1/2 teaspoon chili powder
Salt and black pepper, to taste
For the chipotle lime sauce:
1/2 cup unsweetened almond milk
1 tablespoon freshly squeezzed lime juice
1/4 cup plain non-dairy yogurt
1/2 teaspoon maple syrup
1 chipotle in adobo sauce, roughly chopped (optional)
For the cabbage slaw:
1 medium head green cabbage, shredded
1/4 cup chopped red bell pepper
1/4 cup chopped cilantro
Juice of 1 lime
1/4 cup unsweetened apple cider vinegar
1/4 cup water
Pinch of salt
Black pepper, to taste
Instructions:
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the butternut squash and cauliflower on the prepared baking sheet, drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and toss until evenly coated. Roast in the preheated oven for about 30 minutes, stirring halfway through. The vegetables should be tender and golden brown.
2. Meanwhile, prepare the chipotle lime sauce by whisking together the almond milk, lime juice, yogurt, maple syrup, optional chipotle, and a pinch of salt in a blender until smooth. Set aside.
3. Prepare the cabbage slaw by mixing all the ingredients together in a bowl. Season with salt, pepper, and desired amount of dressing. Set aside.
Direction:
To assemble the tacos, divide the roasted vegetables among four tortillas. Top each serving with a spoonful of the chipotle lime sauce, a scoop of the cabbage slaw, and avocado slices. Garnish with fresh cilantro leaves and serve immediately.
Note: You can also use store-bought corn tortillas if you prefer.
Steps
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1
Done
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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the butternut squash and cauliflower on the prepared baking sheet, drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and toss until evenly coated. Roast in the preheated oven for about 30 minutes, stirring halfway through. The vegetables should be tender and golden brown. |
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2
Done
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Meanwhile, prepare the chipotle lime sauce by whisking together the almond milk, lime juice, yogurt, maple syrup, optional chipotle, and a pinch of salt in a blender until smooth. Set aside. |
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3
Done
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Prepare the cabbage slaw by mixing all the ingredients together in a bowl. Season with salt, pepper, and desired amount of dressing. Set aside. |
