Veggie Tacos

Veggie Tacos
Recipe type: Vegetarian Main Course
Cuisine: Vegetarian/ Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 6
The roasted squash and sweet potato in this taco recipe are so satisfying you won't miss the meat. Orange and yellow vegetables are rich in beta carotene, an antioxidant that helps you to have beautiful, healthy, glowing skin! Avocados are a source of vitamins E and A, which are also great for our skin. Although I have left the onions raw in this recipe, you could toss them together with the squash and potato for a sweeter, milder flavour.
  • 1 butternut squash, peeled and diced
  • 3 sweet potatoes, peeled and diced
  • 2 tbsp extra virgin olive oil
  • ½ tsp smoked paprika
  • 1 tsp chili powder
  • sea salt and pepper
  • 3 tomatoes, diced
  • 2 cloves garlic, minced
  • 1 red onion, diced
  • 2 avocados, diced
  • 1 cup cooked black beans
  • juice of 1 lime
  • sea salt and pepper
  • handful fresh cilantro, washed and stems removed
  • 10 gluten-free, corn tortillas
  1. Toss the squash and sweet potato with the olive oil, salt, pepper, garlic, paprika and chili powder.
  2. Spread evenly on a large baking sheet covered with parchment paper and bake at 350 for about 40 minutes until tender.
  3. Meanwhile, warm the black beans with the lime juice, sea salt and pepper.
  4. To assemble, top each tortilla with some of the squash and potato mixture.
  5. Garnish with the remaining ingredients and serve.


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