🌽 Roasted Chickpea and Cauliflower Tacos With Bell Pepper Sauce and Avocado Cashew Sour Cream 🌽
Easy-peasy 100% plant-based dinner the whole family will love. Or why not invite some friends too? They are quick to make and don't require much cooking time or skills. If you are one of my non-plant-based munchers, why not give this recipe a try on this beautiful "Meatless Monday?" You won't regret serving this to your table guests.
I could go for another one right now. Unfortunately, there were no leftovers so I will have to come up with something else for tonight's dinner. Well actually I should almost start cooking right now, but let me quickly share this lovely recipe with you.
Feels good to be back in my own kitchen after being on a house hunt for the past week. I went down to the coast and Cambodian places that serve yummy vegan food are very scares.... I must admit, there were a few cheat moments and I had some cheese here and there. But all in all, I did well in ordering vegan food everywhere I went. Missed my green smoothies the most though!
But stunning spot on earth. can't wait to move down there. One more month! Hope you guys have some wild and happy plans for the near future too.
But now it's time for tacos!
Roasted Chickpea and Cauliflower Tacos With Bell Pepper Sauce and Cashew Sour Cream
Ingredients (serves 3)
6 organic taco corn shells (or make your own)
3-5 cups shredded salad greens of your choice
1.5 cup shredded white cabbage
For the roasted chickpeas and cauliflower
3 cups cauliflower florets
2 cups cooked chickpeas, drained
herb mix (divided)
1-2 tsp chili powder
1 tbsp dried oregano
1 tsp ground cumin
1 tsp ground coriander seeds
1 tsp onion powder
1 tsp garlic powder
Sea salt and black pepper to taste
For the bell pepper sauce
1 cup onion, chopped
2-3 clove of garlic, minced
1.5 cup bell pepper (any color), chopped
1.5 cup tomatoes, chopped
1/2 cup water
Cashew sour cream
1/2 cup soaked raw cashew nuts
1/2 avocado
1 lime, juice only
1 cup fresh parsley or cilantro
1 tbsp apple cider vinegar
1/4 cup water
Sea salt and pepper to taste
Directions
- Preheat oven to 200C or 400F.
- Add cauliflower, chickpeas, and half of the herb mix to a baking sheet. drizzle with cooking oil and toss to coat. Roast until browned and tender. Toss every halfway through.
- Meanwhile, make the bell pepper sauce. Heat cooking oil over medium heat. Saute onion for 2-3 minutes, stirring regularly. Add garlic, bell pepper and the other half of the herb mix and cook for an additional 1 to 2 minutes. Then stir in tomatoes and water. cover and cook for 10 minutes.
- Meanwhile, add all cashew sour cream ingredients to a blender or food processor and process until creamy.
- Heat taco corn shells in the oven. Fill as you like with the chickpea and cauliflower mix, bell pepper sauce, and cashew sour cream.
¡Buen provecho!
ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH FUJI X-M1
Hi my dear! What a great dish you make! It looks so yummy and healthy too, i like chickpeas, always i boil it and i eat them with salt and cumin and chili powder, this vegan dish very good with the cashew sour cream and especially when you add some herbs like origano, it give an excellent flavor to our dish.
Hi gorgeous. I'm with you. I love chickpeas with cumin and chili powder too. So yum. Going to the market tomorrow to pick up some veggies to make a plant-based tajine ;) Have a beautiful day and thanks for stopping by!
Love the recipe and you have lots of flavor there with the herb mix. I love chickpeas!
Thanks, Tess! Vegan food needs a lot of herbs to make it taste good. Meat or other animal products bring a lot of flavor to a dish and a lot of herbs make up for the flavor loss. That's why the Mexican and Indian kitchen are the inspiration of many of the vegan dishes I make. Thanks for your comment. Have a lovely day!
I love tacos. The filling looks so delicious and full of flavor.Great recipe @amy-goodrich!! Thanks for sharing :)
Wish I could send you one haha!
high rich,high protein high calorie stuff great work
Thanks @teenovision.