I’ve been looking to incorporate more meatless meals into our rotation
recently, so when a challenge group participant shared this recipe with me, I
couldn’t wait to try it! Phil loves tacos in all forms, so I knew he
would be on board with trying these as well. They were definitely a hit and we
have made them several times. As with all tacos, you can get creative with the
toppings!
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Ingredients
For the tacos
- 2 tsp chili powder
- 1 tsp ground cumin
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 1 tsp sea salt
- 1 tbsp fresh lime juice
- 1 tbsp olive oil
- 1 tbsp water
- 1 15oz can of chickpeas, drained and rinsed
- 1 small head cauliflower, cut into florets
- Tortillas
- Shredded Cabbage
- Avocado
Lime Crema
- 1 cup plain Greek yogurt
- ⅛ cup fresh lime juice
- ¼ cup chopped cilantro
- salt and pepper, to taste
Instructions
- Preheat oven to 400 degrees.
- In a medium bowl, whisk together chili powder, garlic powder, onion powder, cumin, salt, lime juice, olive oil, and water. Stir in chickpeas and cauliflower florets and toss until coated.
- Place seasoned chickpeas and cauliflower on a greased baking sheet. Roast for 30 minutes, stirring occasionally during cooking, until chickpeas are slightly crispy and cauliflower is tender. Remove from oven and set aside.
- To make the lime crema, place the Greek yogurt in a small bowl. Add lime juice and cilantro. Stir well. Add salt and pepper, to taste.
- Assemble tacos on tortillas and finish with desired toppings. Get creative according to your taste preference!
