ZUCCHINI TACOS WITH OVEN-ROASTED VEGGIES AND DILL-INFUSED GUACAMOLE 🥑🌮

in food •  18 days ago

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HAPPY NEW YEAR, my lovely steemit friends. Let's hope 2019 will become a year packed with smiles, happiness, and good health.

Though it will be a challenging year, both personally and professionally, I am ready for the new adventures that lay ahead of us. What about you? Are you ready for 2019?

Though the year will start with a 7-day work week, after that we have 7 days off and looking forward to going on a small road trip. Or do absolutely nothing. 2018 has been crazy busy and ever since we opened the doors of our bakery in May, we haven't had much time for ourselves.

Though we aren't sure what we are going to do yet, relaxation is the main goal. So much to do in the coming year and so much that will change. So first things first.... RELOAD.

But let's talk food now......

ZUCCHINI TACOS WITH OVEN-ROASTED VEGGIES AND DILL-INFUSED GUACAMOLE 🥑🌮


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INGREDIENTS (serves 2)


1.5 cup shredded purple cabbage
2 cups salad greens of your choice

For the zucchini tacos (makes 3 small tacos each)


1 cup grated zucchini, make sure to squeeze as much liquid out of the grated zucchini and pack tightly for measuring
½ cup flour of your choice
1 flax or chia egg (= 1 tbsp chia or flax seeds mixed with 3 tbsp water)
1.5 tsp dried oregano
½ onion, sliced
Dried oregano and thyme to taste
Sea salt and black pepper to taste

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For the roasted pumpkin and chickpeas


1.5 cup cooked chickpeas (½ cup dried = 1.5 cup cooked = 1 15 oz can drained)
2 cups pumpkin or butternut squash, cubed
½ bell pepper (any color), sliced
½ onion, sliced
Dried oregano and thyme to taste
Sea salt and black pepper to taste

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Dill avocado sauce


1 avocado
⅓-½ cup freshly chopped dill
1 small tomato, roughly chopped
2 clove of garlic
1 small lime, juice only
A drizzle of extra-virgin olive oil
Sea salt and black pepper to taste

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DIRECTIONS


  1. Preheat the oven to 180C or 355F.
  2. Line a baking sheet with parchment paper or use a silicone mat instead.
  3. Prepare the chia or flax egg by adding 1 tbsp of the seeds to 3 tbsp water. Mix well and let sit for a few minutes.
  4. Combine all zucchini taco ingredients in a mixing bowl. Using your fingers or a fork, mix until the mixture comes together. If there is still a lot of water left in your mixture coming from the zucchini, add more flour to create a dryer dough. Divide the dough into equal balls and press them into circles. Bake for 20-30 minutes in a preheated oven. Or until crisp and browned.
  5. Meanwhile, add pumpkin, chickpeas, onion, and bell pepper to another baking sheet or oven-safe dish. Drizzle with cooking oil and season with herbs. Toss to coat and roast for 20 to 30 minutes. Or until nicely browned and crisp.
  6. In a blender, combine all avocado dill sauce ingredients. Process until smooth texture. Taste and adjust seasoning if necessary.
  7. When the veggies and tacos are ready, assemble to your liking!

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ENJOY ✨✨✨


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FYI: For green smoothie tips, tricks, and recipes, download my FREE GREEN SMOOTHIE EBOOK HERE!


ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH NIKON D5600


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zucchini taco sounds good!

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Thanks. Wish I could send you some ;)

Yessss!!! roasted pumpkin and chickpeas- add pepper, rock salt and some almond/nut butter that's it - @amy-goodrich two dishes in one. (one= the recipe above- your recipe )

Thanks and a Happy Yummy New Year to you.

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Thank you so much. I wish you a healthy, happy and successful 2019.

Happy New Year.
All hoping for the best. :-)

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Thanks @ace108. All the best for you too.

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You're welcome and thank you.

Looks great, will try it out.

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I hope you like them as much as we did. Thanks for stopping by!