Prep Time

20

Cook Time

30

Directions

7

Servings

6

Ingredients

21

Reviews

Roasted Veggie Tacos with Mexican Chimichurri

Inspiration at your fingertips

Ingredients List

  • Veggie Tacos: 1/2 butternut squash, seeded, peeled and diced
  • 2 beets, peeled and diced
  • 2 parsnips, peeled and sliced
  • 4 large carrots, peeled and sliced
  • 2 cups cauliflower florets
  • 1/2 sweet onions, diced
  • 2 cloved garlic, finely chopped
  • 4 Tbsp olive oil
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon salt
  • 6 Maria & Ricardo's Cauliflower Tortillas
  • Chimichurri: 1/2 cup fresh parsley
  • 1/2 cup fresh cilantro
  • 2 Tbsp fresh oregano leaves
  • 1 jalapeno, stem removed and de-seeded
  • 4-5 cloves garlic
  • 1/2 teaspoon onion salt
  • 1/2 cup olive oil

Directions

  1. Heat oven to 400 degrees F.
  2. In a large bowl, toss all veggies together with 3 Tbsp of oil and the spices. Spread evenly onto a parchment-lined baking sheet.
  3. Roast for 30-35 minutes, or until tender.
  4. With remaining 1 Tbsp of oil, brush a nonstick frying pan with a light coat, then brown tortillas on both sides until light golden in color.
  5. For the Chimichurri, place all ingredients in a food processor, puree until smooth.
  6. Serve roasted veggies in tortillas with Chimichurri.
  7. For a non-vegan alternative, serve with slices of grilled chicken or steak.