Delicious Vegan Buffalo Cauliflower Tacos
Make these delicious vegan buffalo cauliflower tacos for a crowd-pleasing family dinner or any larger gathering! Double battered cauliflower bites meet crispy chickpeas, fresh salsa and a creamy dressing.
Ingredients
- 6 taco-sized corn tortillas
- 1 cup fresh spinach leaves 30 g, roughly chopped
- 1 avocado peeled & sliced
- 1.5 cups cooked chickpeas 240 g, drained
- ½ teaspoon cumin
- ¼-½ teaspoon chili powder
- Pinch of salt
- Cauliflower Buffalo Bites
- Fresh Salsa to taste
- Vegan Ranch to taste
- Fresh cilantro leaves to garnish
Instructions
- Preheat the oven to 400 °F (200 °C) and line two baking sheets with parchment paper.
- Prepare the cauliflower buffalo bites (instructions in the recipe above) and bake them for 30 minutes on your first baking sheet.
- Drain the chickpeas and put them in a medium-sized bowl with cumin, chili and salt. Toss to coat with the spices, then arrange the chickpeas in a single layer on a baking sheet and roast in the oven for 20 minutes alongside the cauliflower.
- Once everything is slightly brown and crispy, remove the sheets from the oven.
- In the meantime, make the salsa and ranch (recipes above).
- Once all components are ready, assemble your tacos! Load each corn tortilla with some fresh spinach, cauliflower bites, roasted chickpeas and avocado. Add salsa and drizzle generously with ranch dressing.
- Garnish with fresh cilantro and serve immediately!
Notes
- You can use any leafy greens of your choice instead of spinach for these tacos.
- Instead of the corn tortillas, you can also use soft wheat-based tortillas!
- Other delicious spices you can add to the chickpeas include smoked paprika, cayenne, onion powder and garlic powder.
- Find more ideas & tips in the article!
Nutrition
Serving: 1taco | Calories: 294kcal | Carbohydrates: 40g | Protein: 17g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Cholesterol: 28mg | Sodium: 631mg | Fiber: 10g | Sugar: 5g