Ingredients
10–12 small corn tortillas
3 cups butternut squash, cubed into 1/2 inch pieces
2 cups Brussels sprouts, trimmed and quartered
1 can (15oz) chickpeas, drained and rinsed
3 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp salt
1/4 cup tahini
1 tbsp maple syrup
1 tbsp lemon juice
2–3 tbsp warm water
Optional toppings: Pomegranate seeds, fresh cilantro, pumpkin seeds
Instructions
Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 2: In a large bowl, toss the cubed butternut squash, Brussels sprouts, and chickpeas with olive oil, cumin, smoked paprika, and salt until evenly coated.
Step 3: Spread the vegetable mixture in a single layer on the prepared baking sheet. Roast for 25-30 minutes, tossing halfway through, until the squash is tender and the sprouts are crispy.
Step 4: While the vegetables roast, prepare the dressing by whisking together tahini, maple syrup, and lemon juice. Gradually add warm water until a smooth, pourable consistency is reached.
Step 5: Warm the tortillas in a dry skillet or over a gas flame for about 30 seconds per side until soft and slightly charred.
Step 6: Assemble the tacos by filling each tortilla with a generous scoop of the roasted harvest mixture, then drizzle with the maple tahini sauce and top with pomegranate seeds or cilantro if desired.
Notes
Ensure the squash is cut into uniform pieces for even roasting. For extra crunch, add toasted pumpkin seeds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Healthy Dinner
- Cuisine: American-Mexican Fusion
Nutrition
- Serving Size: 2 Tacos
- Calories: 380 kcal
- Sugar: 8g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 11g
- Protein: 9g
- Cholesterol: 0mg
Keywords: autumn harvest tacos with roasted veggies, roasted vegetable tacos, healthy fall dinner, vegan taco recipe, butternut squash tacos
