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  • Writer's pictureCrystal Munegatto

Cauliflower Chickpea Tacos w/Mango Salsa!

I have never gotten into the whole vegetarian/vegan way of life...mostly because it seemed difficult to get all the nutrients my body requires while eating this way. BUT, as it turns out, most of the recipes that catch my eye lately are in fact either vegetarian and some are even VEGAN (yay me!).

On a scale of 1-10 these tacos are an 11. Yes people, an 11. That means not only do they make your tastebuds happy, but they're also super easy to throw together. Not like I need even an ounce more incentive to eat these tacos. I mean, holy deliciousness. They have every component that I seek out in the perfect taco: texture, balance of sweetness and spice, freshness, low calorie amount so I can eat more....We have a winner, folks.

Even though these tacos call for jalapeno and chill powder, I promise it is a simple touch of heat and huge burst of freshness. You could also add shredded cheese, some cabbage or cole slaw, Greek yogurt, extra cilantro and a squeeze of fresh lime juice. I recommend all of the above!

>> Ingredients:

  • 10 corn or flour tortillas

  • 4 cups chopped cauliflower (~1 small head)

  • 1 cup cooked chickpeas (if using canned, be sure to drain and rinse them)

  • 3 tbsp extra virgin olive oil

  • 1 tsp chili powder

  • 1 tsp smoked paprika

  • ½ tsp cumin

  • Zest of 1 lime

  • Pinch of sea salt and black pepper to taste

***Mango Salsa***

  • 1 mango, peeled and diced

  • 1 jalapeño, seeded and finely chopped

  • ½ red bell pepper, diced

  • Juice of 1 lime

  • 3 tbsp fresh cilantro, chopped

  • Sea salt and black pepper to tast

>> Directions:

  1. Preheat oven to 425 degrees F and line two rimmed baking sheets (or one large sheet)

with parchment paper.

  1. Combine cauliflower and chickpeas in a large bowl. In a smaller bowl, combine olive oil, chili powder, smoked paprika, cumin, lime zest, salt and pepper. Whisk to combine. Pour over cauliflower and chickpeas and toss to evenly distribute.

  2. Spread mixture evenly onto baking sheets (try to avoid crowding) and roast for 20 minutes, tossing them over, and bake another 15 minutes.

  3. In the meantime, prepare salsa by combining all ingredients in a large bowl. Refrigerate until ready to use.

  4. To prepare tacos: fill with cauliflower and chickpeas, top with ~2-3 tbsp of mango salsa and additional toppings if desired: cheese, cabbage slaw, extra cilantro, lime juice and yogurt.

Enjoy my people!

Recipe Source: Dishing Out Health

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