Description
This one pan meal is the perfect quick & easy, nutritious weeknight meal. Packed with flavor these tacos will become a new staple for you and your family!
Ingredients
Scale
- 1 cup chickpeas (1/2 of a 19 oz can)
- 4 cups cauliflower, cut into bite sized florets
- 1 Tbsp avocado oil
- Coarse salt and freshly-cracked pepper to taste (approx. ¼ tsp each)
- 1 tsp chili powder
- 4 corn tortillas
Lime Crema
- 1/4 cup plain Greek yogurt (sub for cashew cream or non dairy yogurt for vegan option)
- Juice of half a lime
- Coarse salt and freshly cracked pepper to taste
Top as desired, but here are my faves for this one!
- Avocado
- Jalapeno
- Arugula
- Homemade pickled cabbage or pickled red onion
- Optional toppings: cilantro, red onion, tomatoes, salsa, hot sauce
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.
- If you’ve already done your prep – start here. Drizzle a bit of oil in a pan and reheat your cauliflower and chickpeas until warmed through and crispy – about 5 minutes.
- Heat tortillas in the microwave, toaster or oven if desired.
- Once cauliflower and chickpea mixture is cooked, divide between tortillas and top with desired toppings. Drizzle with lime crema. Serve and enjoy!
- Prep Time: 10 min
- Cook Time: 40 min
- Category: Main Dishes
- Method: Baked
- Cuisine: Mexican