• Grace Bancroft

Rainbow tacos

Smokey roasted veggies all wrapped up in a soft taco!

These rainbow tacos are a much lighter take on traditional tacos. All the veggies are roasted together in spices to create a beautiful smokey flavour with lots of texture too. The perfect taco recipe to have on hand all summer long!

All they require is one big tray too, so minimal washing up & more time for activities!

Cauliflower, chickpea & kale tacos

Serves 3

Vegan, Gluten free option, Vegetarian, Dairy free


1/2 large purple cauliflower

1 large red capsicum

1 can chickpeas, drained & rinsed

1 tbsp extra virgin olive oil

1 tsp cumin powder

1 tsp smokey paprika

salt & pepper to taste

3 cups baby kale

1/4 cup good quality spicy tomato salsa

6 small wholegrain tortillas, to serve

1 avocado, thinly sliced, to serve

Fermented kraut, to serve

Greek yoghurt, optional


Preheat the oven to 200 degrees celcius.

Chop the cauliflower into small florets. Place onto a lined baking tray. Drizzle with half the evoo, the cumin, paprika, salt & pepper.

Place into the oven & roast for 10 minutes.

Meanwhile, slice the capsicum into approximately 2 x 2 cm squares.

Add the capsicum, chickpeas & remaining oil to the cauliflower. Toss to coat evenly in the spices.

Roast for another 15 minutes, until golden brown with some crispy bits. Add the kale, toss, turn off the oven & keep the tray in there for 5 minutes.

Heat the tortillas according to packet instructions.

Remove the cauliflower mixture from the oven & stir through the tomato salsa.

Serve the cauliflower/salsa mixture in the warmed tortillas. Add in the avocado, kraut & if desired a spoonful of yoghurt.


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