Chickpea Zucchini Cauliflower Tacos with Homemade Guacamole

Usually I'm a meat and potato-lovin' gal (sorry vegans out there! ...please don't hurt me), but when I taste a recipe like this, I don't even miss the meat one bit. Even in tacos. 

This veggie-filled meal is oh-so-fiiiine. It actually makes me want to incorporate some more meatless meals into my diet more often. The spices are perfect, and if you top the tacos with giant globs of guacamole, it's an 11/10. And if it's homemade guacamole, it's more like a 12/10. S'GOOD folks! Give it a try! 

I made this recipe for just myself in my apartment at college, but it yields enough food for like 10 people... oops. Probably more like 6 or 7 actually. Or 3 if you eat a ton of tacos of course. I'm not so great at guestimating the serving sizes!

Ingredients:

Tacos:

  • 2 zucchini, chopped into 1/2 inch pieces
  • Cauliflower florets, chopped a little smaller if from a bag like mine (or you can buy a whole head of cauliflower and chop it, but I'm too lazy, and cutting a cauliflower head is one of my least favorite things to do in life)
  • 1/2 large or 1 small onion, chopped into 1/2 inch pieces
  • 2 cans chickpeas, drained and rinsed
  • 2-3 TB olive or avocado oil (enough to coat all the veggies)
  • 2 tsp Cumin
  • 1 1/2 tsp Chili powder
  • 1 1/2 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Trader Joe's Corn & Wheat Tortillas (MY FAV CORN TORTILLAS! But you can use any type of tortilla)

Guacamole:

  • 2 big ripe avocados, or 3 smaller ones 
  • 1 small tomato, chopped
  • Garlic salt, to taste (I probably used 1/2 tsp? I don't usually measure)
  • Black Pepper, to taste
  • Garlic Powder, to taste 
  • Onion Powder, to taste, or a few tablespoons of chopped onion
  • 1/4 cup chopped cilantro

Directions:

  1. Preheat oven to 400°F. Line 2 large baking sheets with parchment paper or spray with nonstick cooking spray.
  2. In a large bowl (and I mean reaaaaal large), combine chopped zucchini, onion, chickpeas, and cauliflower in a large bowl and drizzle with olive or avocado oil, making sure it's all coated well. Toss and if needed, add a little more oil or spray a little extra olive oil spray in. Sprinkle with cumin, chili powder, garlic powder, salt, and pepper. Toss well again.
  3. Spread vegetable mixture on the baking sheets in a single layer and bake for about 20 minutes or until they're all roasty-lookin' (My chef language is exquisite I know). Toss once halfway through baking.
  4. While the veggies cook, make your guacamole: Mash avocados in a small bowl. Mix in the tomatoes, spices, and cilantro.
  5. Serve vegetable mixture in tortillas and top with ALL DA GUAC.
  6. Dive into those tacos. Mouth first.