Vegan Brussels Sprout Tacos with Cannellini Beans.
These vegan brussels sprout tacos are packed with flavor and plant based protein.
Ingredients
- 4 –6 flour tortillas
- 500 g Brussels sprouts halved and trimmed
- 1/2 can 200g white cannellini beans, drained and rinsed
- 1 large avocado sliced
- 1/2 tsp sweet smoked paprika
- 1/4 cup pumpkin seeds
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp balsamic glaze
- 4 radishes sliced thinly
- 1 lime
- 1 green onion thinly sliced
- 1/2 cup fresh cilantro chopped
Instructions
- Preheat oven to 500°F (260°C). Toss Brussels sprouts with olive oil, smoked paprika, salt, and pepper. Arrange cut-side down on a parchment-lined tray and roast for 5–8 minutes. Add pumpkin seeds and roast 5 minutes more until crispy.
- While sprouts roast, slice avocado. Toss radish slices with lime juice and a pinch of salt.
- Warm tortillas in a pan and heat beans in a small pot.
- To assemble, layer avocado, beans, Brussels sprouts, and pumpkin seeds on each tortilla. Top with radishes, green onion, cilantro, balsamic glaze, and a squeeze of lime.
Nutrition
Calories: 425kcalCarbohydrates: 42gProtein: 12gFat: 18g
Tried this recipe?Let me know how it was in the comments below.