Description
These Vegan Broccoli Tacos are packed with crispy roasted broccoli, creamy avocado slices, and a tangy cilantro slaw for a refreshing twist on classic tacos. Perfect for a healthy, plant-based meal, these tacos are bursting with Mexican-inspired flavors and are ready in just 30 minutes!
Ingredients
Units
Scale
For the Roasted Broccoli:
- 2 cups broccoli florets
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Cilantro Slaw:
- 1 cup shredded cabbage (purple & green mix)
- 1/4 cup shredded carrots
- 2 tablespoons vegan mayonnaise or coconut yogurt
- 1 tablespoon lime juice
- 1 tablespoon chopped cilantro
- 1/2 teaspoon maple syrup
- 1/4 teaspoon salt
For the Tacos:
- 6 small flour or corn tortillas
- 1 avocado, sliced
- 1 lime, cut into wedges
- Tortilla chips, for serving (optional)
Instructions
- Roast the Broccoli: Preheat oven to 400°F (200°C). Toss broccoli with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes, until crispy.
- Make the Slaw: In a bowl, mix cabbage, carrots, vegan mayo, lime juice, cilantro, maple syrup, and salt. Let sit for 5 minutes to allow flavors to meld.
- Warm the Tortillas: Heat tortillas in a dry skillet over medium heat for 30 seconds per side.
- Assemble the Tacos: Fill each tortilla with roasted broccoli, avocado slices, and a generous scoop of cilantro slaw.
- Serve: Garnish with lime wedges and serve with tortilla chips on the side. Enjoy!
Notes
- Swap broccoli for cauliflower or Brussels sprouts for a variation.
- Add sliced jalapeños or hot sauce for extra heat.
- For a protein boost, add black beans or crispy tofu.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican-Inspired
