Crispy Cauliflower Power Tacos   

A great source of protein and fun way to change up your tacos! Can be made into a bowl for an easier on the go or work-day meal.

Makes 4 servings (2 tacos/serving)

Ingredients:

• 1 tablespoon cumin
• 1 tablespoon chili powder
• 1 tablespoon oregano, dried
• 2 teaspoons kosher salt
• 6 tablespoons olive oil, divided
• 2 – 15 oz cans chickpeas, drained
• 1 head cauliflower, cut into small florets
• 1 zucchini, cut into ¼” cubes
• 8 corn tortillas, 6” size
• 2 cups red cabbage, shredded, divided
• 1 avocado, diced

Directions:

1. Preheat oven to 400º
2. Mix cumin, chili powder, oregano, salt, and 4 tablespoons olive oil.
3. Toss chickpeas in half the oil-spice mixture and toss cauliflower with the other half of oil-spice mixture. Roast each on separate baking sheets until crispy (about 30 minutes).
4. While chickpeas and cauliflower are in the oven, heat remaining 2 tablespoons olive oil in pan and sauté zucchini until tender.
5. Warm tortillas in oven for 5 minutes at 400 degrees.
6. Assemble tacos: 1 tortilla, ¼ cup shredded cabbage, ¼ cup chickpeas, ¼ cup cauliflower, 1 tablespoon avocado.

Nutrition Information per serving:

690 calories

28 grams protein

29 grams dietary fiber

17 grams total fat, 0 mg cholesterol

115 grams carbohydrates

1330 mg sodium

15 grams sugar

0 grams added sugar