Looking for an easy way to increase your veggie intake? I have a delicious solution for you. Veggie Loaded Tacos!
Ok, this isn’t exactly revolutionary and I’m sure many of you have made your own veggie loaded tacos before and that’s great. But in case you’re looking for a reminder about the many things you can put in tacos, here it is. What I like about these is that they’re easy to make, very customizable, gluten free, and a great vessel for adding a ton of rainbow colored veggies loaded with phytonutrients. I made these for lunch today, but they’re also a good idea for just about any meal of the day.
Here’s how I made my veggie loaded tacos today. These are with almond flour tortillas, roasted broccoli, peppers, and sprouts.
Let’s start with what kind of tortillas I used.
Almond Flour Tortillas
Corn tortillas are great (especially the ones my mom makes!) but lately, I’ve been really into these Almond Flour tortillas from Trader Joe’s. To be honest, I wouldn’t consider them the “cleanest” because they have tapioca starch, xantham gum, and natural flavors, but I’ve made peace with this and enjoy them anyway. If you want an alternative without natural flavor though, Siete is a good option (though they also use tapioca starch and xantham gum. You can read more about these ingredients and their effects over on The Food Babe blog.) The Trader Joe’s kind is my favorite though, texture and flavor wise.
Roasted Broccoli with Coconut Aminos
Lately, I’ve been really into adding coconut aminos to my veggies as they roast or saute. Coconut aminos are made from the sap or nectar of a coconut palm tree, and it’s a nice alternative to soy sauce because it has lots of umami flavor, but with less sodium. I love adding it to my vegetables when I’m craving an extra flavor boost. Today, I added coconut aminos to about a pound of broccoli florets, along with some olive oil, garlic powder, and a pinch of kosher salt. After roasting it long enough for some of the pieces to carmelize, I took it out of the oven and had to stop myself from eating it all before everything else was ready. Perfectly sweet and savory!
Roasted Peppers
All I did here was add olive oil and kosher salt before roasting these colorful peppers. They came out perfectly sweet and tender and added a fun pop of color to the plate.
Sprouts
One of my not so secret, but kinda secret health “hacks” is to add any kind of sprouts, microgreens, or herbs to my everyday dishes. Today, I went with clover sprouts from The Sproutman, which I bought at my local supermarket. Sprouts are nutrient powerhouses and can add up to 40x more vitamins and minerals than their full grown counterparts. So it’s super healthy and with a mild nutty taste, it adds a subtle earthiness to my meals that I really like.
Instructions
Preheat oven to 350 F.
Broccoli: Prepare the broccoli by laying the florets out on a parchment lined baking sheet. Add 1 TBSP of olive oil, 2 TBSP of Coconut Aminos, 1/2 TBSP of garlic powder, Dash of Kosher salt. Mix it all together so that each piece of broccoli is evenly coated with the seasoning. Roast in the oven for 20 minutes, or until the edges start to brown and caramelize.
Peppers: Slice the peppers into long strips and remove the seeds. Lay them out on a parchment lined baking sheet and drizzle with 1 TBSP of olive oil and a sprinkle of kosher salt. Roast in the oven for 25 minutes at 350F.
Tortillas: I use a cast iron comal to warm up my tortillas, but you can use any pan you have.
Once the veggies are done roasting and the tortillas are warm, assemble them together and add a handful of sprouts on top to enjoy. ¡Buen provecho!
Oh, need to try this! Looks delish!