Ok, this is the last taco post for awhile, I promise. This was also for taco night, and was so super duper tasty I can’t wait to make them again. The great part is the roasted veggies can be made the same way and used in lots of other meals: I might have to throw it on a pizza sometime!
First I took two packages of cauliflower and one package of mixed carrots from Trader Joe’s. The carrots (a combo of regular, purple, and white carrots) were peeled and chopped in to long, thin strands.
The over was heated to 400.
In a small bowl I mixed together 2TBsp chipotle chili powder, 2Tbsp paprika, 1 tsp cinnamon, 2 tsp cumin, 1 tsp coriander, and 3 tsp garlic powder.
First I tossed the veggies in some olive oil in a large glass casserole dish, and then coated them with the above spice mixture.
The whole thing was baked for 20 minutes, then the veggies were flipped over and baked another 5 minutes.
These veggies were then the “meat” of the tacos, and I used an old simple recipe for mango salsa to top the veggies.