Description
Inspired by one of the most popular recipes from The 321 Method meal plans, this recipe will even convert the meat lovers. Crispy cauliflower and chickpeas make a delicious high protein, plant based taco
Ingredients
Scale
- 1 cup chickpeas (1/2 of a 19 oz can)
- 4 cups cauliflower, cut into bite sized florets
- 1 tbsp avocado oil
- 1 tsp garlic powder
- Coarse salt and freshly-cracked pepper to taste (approx. ¼ tsp each)
- 1 tsp chili powder
- 4 corn tortillas
- ½ avocado, diced
- 1 jalapeno, sliced, seeds removed
- 2 cups arugula
- Optional toppings: cilantro, red onion, tomatoes, salsa, hot sauce
Lime Crema
- ⅓ cup 0% plain Greek yogurt
- Juice of half a lime
- Coarse salt and freshly cracked pepper to taste
Instructions
- Preheat oven to 400°F
- Toss Chickpeas and cauliflower in oil, garlic powder, salt, pepper and chili powder. Toss evenly to coat. Spread mixture out evenly on a parchment paper lined baking sheet and place in the oven for 30-45 minutes until edges of cauliflower are nicely browned. Stir halfway through.
- Heat tortillas in the microwave, toaster or oven if desired.
- Once cauliflower and chickpea mixture is cooked, divide between tortillas and top with avocado, jalapenos, arugula and additional optional toppings. Drizzle with lime crema. Serve and enjoy!
Notes
- Sub Greek yogurt for a dairy free yogurt or cashew cream to make this recipe vegan
- Find the 15 minute version of this recipe in The 321 Method Meal Plans!
- Prep Time: 10 min
- Cook Time: 45 min
- Category: Main Dishes
- Method: Baked
- Cuisine: Mexican Fusion
Keywords: One Pan, mexican, Cinco de Mayo