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Broccoli, Kimchi & Chili Chickpea Tacos! ?? .
Sharing a flavorful taco recipe inspired by all the great looking tacos I’ve been seeing on instagram this week. I used brocc, kimchi, edamame, roasted chickpeas, crunchy mini peppers, and a creamy tahini sauce. So perfect for a quick meal to fuel me for the rest of the day ??
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Plus, I’ve been excited to use these @mikeys cassava root grain free tortillas and found such a yummy way to enjoy them! ??
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Wishing you all a great Saturday!!??
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Filling:
2 cups brocc florets
Bit of oil
1/4 tsp Salt, 1/ tsp garlic powder
1/4 cup Bell peppers diced
1/2 tsp Chili powder
1 cm grated Ginger or ground ginger
3/4 cup kimchi chopped
1/4 cup edamame
Lime juice (half lime)
Avocado for garnish
Roasted chili chickpeas*
*toss 1/2 can cooked chickpeas in bit of oil, generous sprinkling of chili powder, salt, and garlic powder..about 1/4 tsp each, bake on sheet pan for 15 min at 400 degrees F
Sauce:
1/4 cup tahini
2 T water
1 T rice vinegar
1 T agave or maple syrup
5 tsp coconut aminos (can sub light soy sauce)
1/2 tsp garlic powder or more if using fresh minced garlic
Dash sriracha
Steam brocc until just bright green, then stir fry it in large pan with bit of oil and the spices. When tender after a couple min, add kimchi and lime juice, edamame, bell peppers and stir through. Spoon filling into 3 tortillas. Add chickpeas, top with avocado and sauce. ????
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#wellandgoodeats #letscookvegan #thefeedfeed #f52grams #veganfood #riceworks #eattherainbow #healthfood #healthylifestyle #chickpeas #simplerecipes #plantbasedfood #veganinspo #foodblogfeed #vegantacos #healthytacos #healthyvegan #plantpowered #worklunch #bestofvegan #contemporaryvegan #forksoverknives #glutenfreevegan #yumvegantreats #vegansrecipe #thenewhealthy #veganbowls #veganvultures #tacotuesday
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