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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
6 g
Flour Tortillas
(Contains Gluten)
285 g
Cauliflower, florets
340 g
Butternut Squash, cubes
113 g
Jicama, julienned
10 unit
Garlic
1 unit
Lime
1 tbsp
Mexican Seasoning
1 tsp
Chipotle Powder
10 g
Cilantro
1 tbsp
Honey
100 g
Greek Yogurt
(Contains Milk)
Not included in your delivery
Oil*
Nutrition Values
Utensils
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!
