Roasted Cauliflower and Chickpea Tacos

Ingredients

• Chili powder

  2 tsp or 5g

• Garlic powder

  ¼ tsp or 0.8g

• Onion powder

  ¼ tsp or 0.6g

• Cumin seed

  1 tsp, ground or 3g

• Sea salt

  365 Everyday Value

  1 tsp or 4g

• Lime juice

  1 tbsp or 15g

• Olive oil

  1 tbsp or 14g

• Water

  1 tbsp or 15g

• Garbanzo Beans Chickpeas Drained and Rinsed

  Lower Sodium - Trader Joe's

  15 oz or 425g

• Cauliflower

  raw

  1 head small or 265g

• Live! Soy Yogurt

  Plain - Silk

  8 oz or 227g

• Lime juice

  ⅛ cup or 30g

• Cilantro

  raw, coriander leaves

  ¼ cup or 4g

• Flour tortillas

  4 tortilla, medium or 184g

• Red cabbage

  raw

  1 cup, shredded or 70g

• Jalapeno peppers

  raw

  1 pepper or 14g

• California avocado

  raw

  1 fruit, without skin and seed or 136g

Directions

1. Preheat oven to 400 degrees F. In a medium bowl, whisk together chili powder, garlic powder, onion powder, cumin, salt, lime juice, olive oil, and water.
2. Stir in chickpeas and cauliflower florets. Place seasoned chickpeas and cauliflower on a greased baking sheet. Roast for 30-35 minutes, stirring occasionally during cooking, until chickpeas are slightly crispy and cauliflower is tender. Remove from oven and set aside.
3. To make the lime crema, place the soy yogurt in a small bowl. Add 1/8 cup fresh lime juice and 1/4 cup chopped cilantro. Stir well. Season with salt and pepper, to taste.
4. Take a corn tortilla and place roasted cauliflower and chickpeas on top. Top with red cabbage, jalapeño slices, diced avocado, and chopped cilantro. Drizzle lime crema over the tacos and serve!