Vegan Rainbow Tacos
These tacos are clean and colourful. Made with chickpeas and quinoa with lots of fresh veg, wrapped in a corn tortilla or hard-shell corn taco.
Servings 4 people
Calories 493kcal
Ingredients
- 1/2 cup quinoa uncooked
- 1 cup water
- 1/2 tsp turmeric
- 1 pinch salt
- 1 cup carrot grated
- 1/3 cup green onion chopped (approx. 2 onions)
- 3/4 cups cherry tomatoes sliced
- 1 cup purple cabbage chopped
- 2 avocados chopped
- 1 cup chickpeas
- 1/2 cup cilantro chopped
- sea salt and paper to taste
- cayenne pepper to taste
- 4 corn tortillas (or hard-shell corn tacos)
- fresh lime to serve
Garlic-tahini dressing:
- 1/4 cup tahini
- 2 limes juiced
- 2 cloves garlic finely chopped
- pinch sea salt and pepper
- 2 tbsp water
Instructions
- Start by cooking your quinoa. In a saucepan add 1/2 cup quinoa to 1 cup water. Bring to a boil then reduce heat, add turmeric powder and sea salt, simmer for 12-15 minutes, or until cooked.
- Grate carrots, chop spring onion, tomatoes, cabbage and avocado. Toss veg into a bowl with turmeric quinoa, chickpeas and chopped cilantro, sprinkle generously with salt and pepper.
- Prepare dressing: In a small bowl add 1/4 cup tahini, lime juice, chopped garlic, and pinch salt and pepper. Whisk to combine. Add splashes of water to thin, I used about 2 tablespoons.
- Pour dressing over taco mix and toss to combine. Sprinkle with more sea salt and pepper, and cayenne flakes to taste. Scoop mixture into corn tortillas and serve with fresh lime.
Notes
Nutritional information is a rough estimate.
Nutrition
Calories: 493kcal | Carbohydrates: 59g | Protein: 14g | Fat: 26g | Saturated Fat: 4g | Sodium: 76mg | Potassium: 1129mg | Fiber: 16g | Sugar: 7g | Vitamin A: 6112IU | Vitamin C: 44mg | Calcium: 128mg | Iron: 5mg