Roasted Cauliflower and Squash Tacos
with Crunchy Jicama Slaw and Yogurt Crema
We're in love with this vegetarian taco. The sweet roasted veggies pair extraordinarily well with the zesty jicama slaw and citrusy yogurt! If you've never tried jicama, you're in for a treat. This root vegetable has a mild, refreshing flavour and fun, crunchy texture!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
6 g
Tortillas de farine
(Contient Gluten)
285 g
Chou-fleur, en fleurons
340 g
Courge musquée, en dés
113 g
Dolique bulbeux, julienne
10 pièce(s)
Ail
1 pièce(s)
Lime
1 cs
Assaisonnement mexicain
1 cc
Poudre de chipotle
10 g
Coriandre
1 cs
Miel
100 g
Yogourt grec
(Contient Lait)
Pas inclus dans votre livraison
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Preheat the oven to 400°F (to roast the butternut squash and cauliflower). Start prepping when the oven comes up to temperature!
Roast the cauliflower and squash: Wash and dry all produce. Toss the squash and cauliflower on a baking sheet with the honey, Mexican seasoning, as much chipotle powder as you like and a drizzle of oil. Bake in the centre of the oven, stirring halfway through, until golden-brown, 25-26 min.
Prep: Meanwhile, mince or grate the garlic. Zest, then juice the lime. Roughly chop the cilantro.
Make the crema and dress the jicama: In a small bowl, combine the yogurt, lime zest, half the cilantro, 2 tsp lime juice and a pinch of garlic. Season with salt and pepper. In another small bow, toss the jicama in the remaining lime juice. Season with salt and pepper.
Warm the tortillas: Wrap the tortillas in tin foil and place in the oven to warm for 4-5 min. (You can skip this step if you don't want to warm the tortillas!)
Finish and serve: Spread each tortilla with yogurt crema and top with jicama, cauliflower, squash and remaining cilantro. Enjoy!