Monday, September 30, 2019

Roasted Broccoli and Chickpea Tacos with Smashed Avocado and Chipotle Crema


Tacos are one of my favorite go-to dinners (I'm sure most of you would agree). But a meatless taco? That might sound strange, but just trust me with these. The roasted broccoli and chickpeas add great flavor and bulk to each taco, leaving you full and satisfied.

These are great on their own, but to round out the meal, add a side of fresh-cut fruit.




1. Preheat oven to 450. Line a large baking sheet with parchment paper.
2. Place broccoli and chickpeas in a large mixing bowl. Add spices and olive oil and toss to combine. Spread evenly on the prepared baking sheet and roast for 12 minutes. Finish with fresh lemon juice.




3. Meanwhile, smash avocado in a mixing bowl. Add lime juice, jalapeno, garlic powder and salt and stir to combine. Set aside.

4. Place chipotle peppers, sour cream, lime juice and salt in a blender or food processor and process until smooth.


5. Spread smashed avocado onto each tortilla and top with roasted broccoli and chickpeas. Drizzle with chipotle crema and garnish with cheese.






Roasted Broccoli and Chickpea Tacos with Smashed Avocado and Chipotle Crema
Serves 4-5

All you need:
1 (12 oz.) bag broccoli florets
1 (15 oz.) can garbanzo beans, drained and rinsed
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon kosher salt
Juice of 1 lemon

2 ripe avocados, peeled and pitted
Juice of 1 lime
1 jalapeno, finely chopped
1/2 teaspoon garlic powder
Pinch kosher salt

2 chipotle peppers in adobo
8 oz. sour cream
Juice of 1 lime
Pinch kosher salt

10 soft flour tortillas

Shredded Colby jack or cheddar cheese, for garnish

All you do:
1. Preheat oven to 450. Line a large baking sheet with parchment paper.
2. Place broccoli and chickpeas in a large mixing bowl. Add spices and olive oil and toss to combine. Spread evenly on the prepared baking sheet and roast for 12 minutes. Finish with fresh lemon juice.
3. Meanwhile, smash avocado in a mixing bowl. Add lime juice, jalapeno, garlic powder and salt and stir to combine. Set aside.
4. Place chipotle peppers, sour cream, lime juice and salt in a blender or food processor and process until smooth.
5. Spread smashed avocado onto each tortilla and top with roasted broccoli and chickpeas. Drizzle with chipotle crema and garnish with cheese.

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