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–+ servings

ROASTED VEGGIE TACOS

Servings: 4
Roasted and seasoned vegetables layered inside a warmed tortilla, topped with chimichurri sauce, red cabbage, and avocados. Adapted from Chloe Coscarelli's Chloe Flavor ©2018
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Ingredients

CHARRED CORN FILLING

  • 2 cups Sweet Yellow Corn, fresh or frozen
  • 1 cup Red or Sweet Onion, Diced
  • 1 tbsp EVO

ROASTED BRUSSEL SPROUTS FILLING

  • 12 oz Brussels Sprouts, Shredded
  • 1 tbsp Spicy Taco Seasoning
  • 2 tbsp Vegetable Oil

GARNISHES

  • 8 - 10 Corn Tortillas, Warmed
  • 1 Avocado, Cubed
  • 2 Cups Red Cabbage, Chopped
  • Cilantro

CHLOE'S CHIMICHURRI SAUCE ('CHLOE FLAVOR', ©2018)

  • ¼ cup Raw Cashews
  • ½ cup Cilantro
  • ½ cup Flat leaf parsley
  • 2 cloves Garlic
  • 3 tbsp Lemon Juice
  • 2 tbsp Agave
  • ¼ cup Water
  • ¼ Canola Oil
  • ¼ tsp Cumin
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • ¼ cup Water

Instructions

CHARRED CORN FILLING

  • Heat olive oil in large skillet over medium.
  • Add onions and cook until soft + slightly browned, 10 - 15 min.
  • Add corn and cook an additional 4 - 5 min.

ROASTED BRUSSELS SPROUTS

  • While onions are cooking, heat 2 tbsp vegetable oil in a separate large skillet over medium-high heat.
  • In a medium bowl, toss the shredded brussels sprouts with taco seasoning.
  • Cook the seasoned brussels in the skillet and cook for 10 minutes, or until charred to your liking.

CHIMICHURRI SAUCE (*IF MAKING)

  • In a high speed blender, combine all ingredients and blend until smooth.
  • Salt & pepper, to taste.

ASSEMBLY

  • Layer the brussels and corn on a warmed tortilla.
  • Garnish with avocado, red cabbage, and chimichurri.
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