Roasted Cauliflower and Chickpea Tacos with Pineapple Salsa

Roasted Cauliflower and Chickpea Tacos with Pineapple Salsa is a healthy and filling meatless meal, perfect for any day of the week. These roasted cauliflower and chickpea tacos are bursting with flavor from the seasoned cauliflower, crispy chickpeas, and refreshing pineapple salsa. Plant-based, dairy-free, and gluten-free!

Author: The Urben Life

Meal Type: Dinner

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 4 servings

Calories: 503 kcal per serving

Ingredients

1 package - Flour Tortillas
1 bag - Cauliflower Florets
1 can - Garbanzo Beans
1 tbsp - avocado oil
1 envelope - Taco Seasoning Mix
1 bag - Chunked Pineapple
1 - red bell pepper
½ - red onion
½ - lime
Salt

Instructions

Preheat oven to 400F and prepare a baking sheet.
Toss cauliflower florets and garbanzo beans with 1 Tbsp. avocado oil and taco seasoning mix. Spread evenly on prepared baking sheet then roast for 35 minutes.
As the cauliflower and garbanzo beans roast, prepare the pineapple salsa by combining all of the salsa ingredients together in a mixing bowl. Stir until well combined, taste and add additional salt, if needed. Set aside.
To prepare tacos, heat Siete Almond Flour Tortillas individually on griddle over medium-high heat for 10-15 seconds per side. Fill tortillas with roasted cauliflower and chickpeas then top with pineapple salsa.
Enjoy immediately or garnish with additional optional toppings like diced jalapeño, chopped fresh cilantro, and guacamole!

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