Roasted Brussels Sprout and Sweet Potato Tacos with Kale Chimichurri

I recently read that the vegan eating will be a popular trend in 2019. As most of you know, I’ve been creating vegan dishes for some time now, and I always encourage a plant-based meal at least once or twice a week. These tacos are so incredibly flavorful and filling. If you have any leftover veggies, pack them up with quinoa or farro for a delicious lunch!

1. Preheat oven to 450. Place Brussels sprouts, sweet potatoes and garbanzo beans in an even layer on a baking sheet. Drizzle with olive oil and sprinkle with spices; toss to coat. Roast for 20 minutes, or until the Brussels sprouts are golden brown and lightly crisp.

2. Meanwhile, combine chimichurri ingredients in a food processor until smooth.

3. Place four tortillas on a plate and cover them with a damp paper towel. Microwave for 30 seconds. Repeat with the remaining tortillas.

4. Place 4 tortillas (2 tortillas stacked together) onto each plate and top with the roasted Brussels sprout filling. Spoon chimichurri over and serve.



Roasted Brussels Sprout and Sweet Potato Tacos with Kale Chimichurri
Serves 4

All you need:
1 pound Brussels sprouts, trimmed and shaved thin (I used my food processor for this, but a mandolin or box grater would work as well)
2 sweet potatoes, peeled and diced
1 (15 oz.) can garbanzo beans, drained and rinsed
2 tablespoons olive oil
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Chimichurri
1 bunch flat-leaf parsley
5 kale leaves, stemmed and torn into pieces
1 shallot, chopped
Zest and juice of 2 limes
1 tablespoon red wine vinegar
1 teaspoon garlic powder
1 teaspoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
3/4 cup olive oil

16 corn tortillas

All you do:
1. Preheat oven to 450. Place Brussels sprouts, sweet potatoes and garbanzo beans in an even layer on a baking sheet. Drizzle with olive oil and sprinkle with spices; toss to coat. Roast for 20 minutes, or until the Brussels sprouts are golden brown and lightly crisp.
2. Meanwhile, combine chimichurri ingredients in a food processor until smooth.
3. Place four tortillas on a plate and cover them with a damp paper towel. Microwave for 30 seconds. Repeat with the remaining tortillas.
4. Place 4 tortillas (2 tortillas stacked together) onto each plate and top with the roasted Brussels sprout filling. Spoon chimichurri over and serve.

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