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Roasted Cauliflower and Squash Tacos

Roasted Cauliflower and Squash Tacos

with Crunchy Jicama Slaw and Yogurt Crema

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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!

Tags:Veggie
Allergens:Wheat/BléMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

6 g

Flour Tortillas, 6-inch

(ContainsWheat/Blé)

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

(ContainsMilk/Lait)

Not included in your delivery

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2339 kJ
Calories559 kcal
Fat14 g
Saturated Fat2 g
Carbohydrate92 g
Sugar18 g
Dietary Fiber12 g
Protein17 g
Cholesterol5 mg
Sodium941 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Zester
Small Bowl
Aluminum Foil
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 400°F (to roast the butternut squash and cauliflower). Start prepping when the oven comes up to temperature!

2

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.

3

Prep: Meanwhile, mince or grate the garlic. Zest, then juice the lime. Roughly chop the cilantro.

4

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.

5

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!)

6

Finish and serve: Spread each tortilla with yogurt crema and top with jicama, cauliflower, squash and remaining cilantro. Enjoy!