Lunch or Dinner
Roasted Chickpea and Mushroom Tacos with Jalapeño Lime Slaw
calories
g of fiber
g of added sugar
g of protein
Yield
12 Tacos
Serving Size
3 Tacos
Prep Time
-
Cook time
-
Total time
-
SUPPLIES
INGREDIENTS
For the Tacos
For the Jalapeno Lime Slaw
DIRECTIONS
1
PREP: Preheat oven to 375F. Prepare a large sheet pan.
2
FILLING: Add the chickpeas and mushrooms to a mixing bowl and toss with:
• 2TB olive oil
• 1ts salt
• 1ts chili powder
• 1 ts cumin
• 1 ts garlic powder
3
FILLING: Transfer to the sheet pan.
4
FILLING: Add the jalapeno pepper sliced in half to the center of the pan face down.
5
BAKE: Bake until the chickpeas and vegetables are lightly browned and soft, 15 to 20 minutes.
6
SAUCE: To the nutribullet cup, add:
• 1/4 cup coconut milk
• 1 garlic clove
• 1/2 ts salt
• Lime juice
• 2TB rice vinegar
• 1TB maple syrup
• 2TB olive oil
7
SAUCE: Once jalapeño is done roasting, add it to the cup.
8
SAUCE: Blend on high speed until smooth.
9
MIX: Add the cabbage to a mixing bowl and toss with sauce.
10
MIX: Mix in cilantro.
11
PREP: Warm the tortillas on a warm skillet.
12
SERVE: Assemble the tacos evenly.
NOTES