Cauliflower and Chickpea Curry Tacos
Curry cauliflower chickpea tacos with avocado lime crema are a powerhouse of flavor and convenience, perfect for spicing up dinner without the hassle. These tacos pack a punch with their bold curry seasoning and hearty fillings, all while keeping things light and healthy. They're a breeze to whip up, making them ideal for busy weeknights or impromptu gatherings. Plus, their fresh, vibrant ingredients and creamy, zesty crema are sure to win over anyone looking for a delicious, satisfying meal that meets all dietary needs—dairy-free, vegan, gluten-free, and oil-free.
Servings 12 tacos
Calories 144kcal
Equipment
- Oven
Ingredients
Taco Filling Ingredients
- 1 head cauliflower cut into florets (about 6 cups)
- 15 oz canned chickpeas drained and patted dry
- 1 tbsp maple syrup
- 1 tbsp coconut aminos
- 1 tbsp curry powder
- 1 tsp chili powder
- ½ tsp cumin
- 1 tsp sea salt
- ½ tsp black pepper
Dairy-Free Avocado Lime Crema Ingredients
- ½ ripe avocado
- ½ cup plain unsweetened vegan yogurt
- 1 lime juiced
- ½ tsp red pepper flakes
- 1 cup cilantro stems and leaves
- ¼ cup fresh dill
- ¼ cup fresh mint
- ½ cup water
- salt and pepper to taste
Slaw Ingredients
- 1 cup red cabbage shredded
- 2 Tuscan kale leaves finely chopped
- ¼ red onion thinly sliced
- 2 mini sweet red peppers thinly sliced
- ½ lime juiced
- 1 tsp maple syrup
- salt and pepper to taste
To Serve Ingredients
- 12 6” almond flour or corn tortillas
Instructions
- Preheat oven to 400 degrees and line a large metal baking sheet with parchment paper. Add the maple syrup, coconut aminos, and seasonings to a medium mixing bowl and stir to combine. Add in the cauliflower and chickpeas and toss to coat. Spread on the prepared baking sheet and bake for 25 minutes, stirring halfway through, until the cauliflower has darkened on the edges.
- Meanwhile, prepare the crema by adding all ingredients to a blender and pureeing until smooth and creamy. Season to taste. Next, prepare the slaw by adding all ingredients to a bowl and tossing to combine. Set aside.
- Warm the tortillas oven an open flame, or in a skillet, until the edges are just slightly charred. Fill each tortilla with a layer of crema, roasted cauliflower and chickpeas, and top with the slaw.
Nutrition
Serving: 1taco | Calories: 144kcal | Carbohydrates: 25g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 358mg | Potassium: 380mg | Fiber: 6g | Sugar: 4g | Vitamin A: 876IU | Vitamin C: 47mg | Calcium: 69mg | Iron: 2mg
