Roasted Cauliflower and Chickpea Tacos with Pineapple Salsa
Roasted Cauliflower and Chickpea Tacos with Pineapple Salsa is a healthy and filling meatless meal, perfect for any day of the week. Plant-based, dairy-free, and gluten-free!
Servings 4 people
Ingredients
- 1 7 oz. package Siete Almond Flour Tortillas
For the Filling
- 1 12 oz. bag Sprouts Cauliflower Florets
- 1 15 oz. can Sprouts Garbanzo Beans
- 1 Tbsp. avocado oil
- 1 1 oz. envelope Sprouts Organic Taco Seasoning Mix
For the Salsa
- 1 12 oz. bag Sprouts Chunked Pineapple thawed then chopped
- 1 red bell pepper chopped
- ½ red onion diced
- ½ lime juiced
- Salt to taste
Instructions
- Preheat oven to 400F and prepare a baking sheet.
- Toss cauliflower florets and garbanzo beans with 1 Tbsp. avocado oil and taco seasoning mix. Spread evenly on prepared baking sheet then roast for 35 minutes.
- As the cauliflower and garbanzo beans roast, prepare the pineapple salsa by combining all of the salsa ingredients together in a mixing bowl. Stir until well combined, taste and add additional salt, if needed. Set aside.
- To prepare tacos, heat Siete Almond Flour Tortillas individually on griddle over medium-high heat for 10-15 seconds per side. Fill tortillas with roasted cauliflower and chickpeas then top with pineapple salsa.
- Enjoy immediately or garnish with additional optional toppings like diced jalapeño, chopped fresh cilantro, and guacamole!
