” These Vegan Butternut Squash Tacos with Chipotle Cilantro Sauce are a healthy mix of roasted veggies, crunchy toppings and spicy sauce.” – www.thissavoryvegan.com
Serving Size: 8 tacos
FOR THE ROASTED VEGGIES
- 2 cups butternut squash cut in cubes
- 1 small red onion sliced
- 1 tbsp olive oil
- 2 tbsp taco seasoning
- red pepper flakes optional
FOR THE CHIPOTLE CILANTRO SAUCE
- 2-4 chipotles in adobo sauce comes in a can
- 1-2 tbsp adobo sauce from the can
- 1/4 cup olive oil
- 1/4 cup vegan mayo
- 2 cloves garlic
- 1 lime juiced
- salt & pepper to taste
- 1 bunch cilantro stems removed + more for topping
FOR THE TACOS
- 8 taco-sized flour tortillas
- 1 cup red cabbage chopped
- 1 cup romaine lettuce chopped
- 2 avocados diced
- lime wedges for serving
Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
Add butternut squash, red onion, olive oil, taco seasoning and red pepper flakes to the baking sheet and toss to coat evenly. Place in the oven and bake for 20 minutes (flipping halfway).
While the veggies are roasting, prepare the chipotle cilantro sauce. Add all of the ingredients to a blender or food processor and pulse until combined.* Taste and adjust seasonings as needed. Set aside.
Heat the tortillas over an open flame (or in the oven/microwave) and assemble the tacos.
Layer lettuce, cabbage, avocado and roasted veggies in each tortilla. Top with a drizzle of chipotle cilantro sauce and serve with additional cilantro and lime wedges.
Recipe and Photo credit: www.thissavoryvegan.com
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