As I mentioned in my last post, these Roasted Veggie Tacos use the same ingredients as my Mediterranean-Style Bowl but taste totally different! So take a chance and make them two days in a row to see what I mean….it’s the perfect way to use up leftovers… they’re so delicious!
Roasted Veggie Tacos
1/2 teaspoon each ginger, cinnamon & turmeric
1 head cauliflower, chopped into bite-size pieces
6 small potatoes, diced into bite-size pieces
2 zucchini, diced into bite-sized pieces
1/2 large red onion, diced into bite-sized pieces
3 garlic cloves, minced
extra virgin olive oil
salt + pepper
2 cups fresh spinach greens
10 fresh tortillas
Chipotle Ranch Sauce, Ranch Dressing & Tajin Clasico Seasoning
Heat oven to 425° F. Place the cauliflower in a large bowl and toss with 1 tablespoon extra virgin olive oil, 1 teaspoon salt, the ginger, cinnamon & turmeric. Spread onto a baking sheet and roast 20 minutes. In the meantime bring the potatoes to a boil in a medium pot; reduce heat and simmer for 10 minutes, adding 1 teaspoon salt. Toss the zucchini with a little extra virgin olive oil, salt & fresh ground pepper; lay on half of second baking sheet. Toss the red onions and the minced garlic with a little extra virgin olive oil, salt & fresh ground pepper. Place on the other half of the second baking sheet. Roast in oven 10 minutes. Drain potatoes and add to a large skillet that has been drizzled with a little extra virgin olive oil – toss the spinach in and stir until wilted; set aside. Remove all the roasted veggies from the oven and toss with the potatoes & spinach. Heat the tortillas as package directs. To assemble: Scoop roasted veggies on top of each tortilla. Drizzle with chipotle ranch sauce and ranch dressing. Sprinkle with Tajin Clasico Seasoning. Dig in!
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