Too quick, easy and delicious: Avocado and roasted mushroom and broccoli tacos are a healthy, vegan and gluten free taco recipe. Made in the toaster oven! Yay!
Just because I love eating tacos as much as possible doesn’t mean I can’t be healthy about it once in a while. So, why not enjoy broccoli tacos? Also, this is what was left in the fridge and I’ve been avoiding the outdoors on account of the world’s absolute worst spring allergies ever known to mankind. Today, two people asked me why I was crying.
“I’m not, I just have really bad allergies.” Earlier today, I ordered the world’s spiciest phô and sat there and ate / blew my nose / cried / sweat a lot while the lovely Vietnamese woman just stared at me like I was some leper contaminating the entire corner of her restaurant. That’s not the first time a phô saved my life.
So what about these tacos? I’ve been eating a little less meat lately, not because I don’t love it, but simply because vegetables are cheap and healthy and delicious too. These tacos would be delicious with a spicy greek yogurt crema, or even just a little melted cheddar cheese. I mean, broccoli and cheddar are old friends. But we enjoyed these avocado and broccoli tacos a-la-vegan like this, and they still hit the spot. Here’s the recipe, please enjoy while I go take another hot shower and find a way to remove my head from inside my sinuses. (Also pictured, chickpea and tahini salad. And here are all of my taco recipes, too.)
- 6-10 authentic Mexican corn tortillas
- 1 large or 2 small ripe avocados, sliced thinly
- 1 large head broccoli, chopped into bite-sized florettes
- 6-8 simple white mushrooms, whole (can be exchanged with other mushrooms, sunchokes, potato, zucchini, squash, anything earthy)
- 1/2 bunch cilantro, chopped
- 1/2 teaspoon garlic powder
- Sea salt and pepper
- Olive oil
- Hot sauce, for serving (optional)
- 1 cup shredded cheddar cheese or vegan cheddar cheese
- 1 cup spicy / savory Greek yogurt crema (recipe link listed in this post)
- On a baking sheet or toaster oven, arrange the broccoli and mushrooms (or other vegetables) on a baking sheet. Drizzle generously with olive oil, and sprinkle with sea salt and pepper, and the garlic powder. If using sunchokes or potatoes, you may need to pre-roast them for a little longer, first.
- Bake at 400 degrees until everything is golden browned and nicely roasted and toasted, about 20 minutes.
- Heat the tortillas according to package instructions and serve wrapped in a dish towel to keep them warm and moist.
- Serve alongside the broccoli and mushrooms, avocado slices, chopped cilantro and the optional cheese or crema, and/or hot sauce.
- Enjoy! Goes great with rice and beans. Excellent recipe available on my blog as well.