Chilli Cauliflower & Chickpea Tacos with Mango Salsa
Info
Try our recipe for these Chilli Cauliflower and Chickpea Tacos and make the most of seasonal vegetables. Serve with refreshing mango salsa for a delicious and healthy vegan dinner.
Watch the video here!
Ingredients
10 corn or flour tortillas
450g or about 1 small head chopped cauliflower
1 x 400g tin Biona Organic chickpeas (drained and rinsed them)
3 tbsp Biona Organic Extra Virgin Olive Oil
1 tsp chili powder
1 tsp smoked paprika
½ tsp cumin
Zest of 1 lime
Pinch of sea salt and black pepper to taste
For the salsa:1 x 400g tin Biona Organic Mango Chunks
1 jalapeño, seeded and finely chopped
½ red bell pepper, diced
Juice of 1 lime
3 tbsp fresh cilantro, chopped
Sea salt and black pepper to taste
For topping (optional):Cabbage slaw
Extra coriander
Extra lime juice
Yoghurt
Method
- Preheat oven to 220°C (200°C fan, gas 7) and line two baking trays with foil.
- Combine cauliflower and chickpeas in a large bowl. In a smaller bowl, combine olive oil, chili powder, smoked paprika, cumin, lime zest, salt and pepper. Whisk to combine. Pour over cauliflower and chickpeas and toss to evenly distribute.
- Spread mixture evenly onto baking trays (try to avoid crowding) and roast for 25 minutes, tossing once halfway through.
- In the meantime, prepare salsa by combining all ingredients in a large bowl. Refrigerate until ready to use.
Related Products
Related Recipes
-
hr
Easy Chopped Thai-Inspired Salad
Serves 5-6
|Prep 15 minutes
-
1 hr
Vegan Cherry Tomato & Tofu Shakshuka
Serves 2-3
|Prep 20 minutes
-
40 min
Hasselback Squash
Serves
|Prep 10 mins
-
10 min
Breakfast Porridge Fonio
Serves
|Prep 5 mins
-
25 min
Chickpea and Vegetable Tray Bake
Serves 4
|Prep 15 mins
-
60 min
The Smoothest Hummus Ever!
Serves 6
|Prep 15 mins
-
25 min
Heirloom Tomato & Pesto Tart
Serves 6
|Prep 10 mins
-
5 min
Date Syrup Toffee Apples
Serves
|Prep 1 hr 10 mins
