Roasted Cauliflower and Squash Tacos

Roasted Cauliflower and Squash Tacos

with Crunchy Jicama Slaw and Yogurt Crema

Read more

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.

Preparation Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

6 g

Flour Tortillas, 6-inch


285 g

Cauliflower, florets

340 g

Butternut Squash, cubes

113 g

Jicama, julienned

10 unit


1 unit


1 tbsp

Mexican Seasoning

1 tsp

Chipotle Powder

10 g


1 tbsp


100 g

Greek Yogurt


Not included in your delivery


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
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Aluminum Foil
Instructionsarrow up iconarrow up icon
download icondownload icon

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!