Roasted Veggie Tacos

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!

Happy Holidays!!


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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