Recipe: Mediterranean Roasted Vegetable Tacos
Herbs and spices have the power to truly transform a dish. These Mediterranean Vegetable Tacos absolutely deliver in the flavor department, thanks to warming Mediterranean spices, deliciously roasted veggies, and fresh herbs. Roasting veggies with a hefty dose of spices allows natural tastes to intensify during cooking.
Not only do these colorful veggies provide a variety of phytonutrients, but the herbs and spices are also rich in antioxidant compounds, supporting our health in powerful ways. These tacos are an excellent vegetarian meal, but would also pair well with shrimp or chicken as an additional protein source.
Mediterranean Roasted Vegetable Tacos
Serves 3
Ingredients
- 1 medium red onion
- 1 red bell pepper
- 4 carrots (2 C chopped)
- 15 oz can chickpeas
- 1/2 C fresh cilantro
- 1 Tbsp avocado oil
- 1 1/4 tsp fine-grain sea salt
- 3 tsp garlic powder
- 2 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp oregano
- 12 Tbsp hummus
- 6 8-inch flour tortillas
- 1 lemon (Optional)
Directions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper. Thinly slice the onion and pepper. Peel, halve lengthwise, and slice carrots into even 1/8-inch half-moons. Rinse and drain chickpeas. Destem and roughly chop cilantro leaves. Halve optional lemon. Set all ingredients aside.
- Add onions, carrots, peppers, chickpeas, and avocado oil to a parchment-lined sheet. Toss to coat.
- Add salt, garlic powder, cumin, chili powder, and oregano to veggies. Toss to coat. Spread in a single layer. Place the baking sheet in the oven for 20 minutes.
- Remove the pan from the oven. Toss vegetables. Return to oven, 25 minutes or until fork-tender.
- Remove pan from oven. Add cilantro and salt to taste. Toss to combine.
- Place tortillas on the grate in a warmed oven for 30 seconds. Remove to serving plates.
- Spread 2 Tbsp hummus inside each tortilla. Divide roasted ingredients evenly atop hummus. Top with a squeeze of fresh lemon juice, if desired.
Swaps
- For the cilantro: parsley
- For the avocado oil: olive oil
- For the flour tortillas: corn, Siete almond or cassava flour tortillas, or Trader Joe’s almond flour tortillas
- For the lemon: lime
Recipe modified from: LizMoody.com