Roasted Veggie Tacos with an Avocado Dressing


We always try to find a balance with our meals and aim to eat vegetarian at least 50 percent of the week. So one day it’s pork ribs and the next roasted veggie tacos with an avocado coriander dressing. These type of meals are a family favorite and definitely toddler approved. Not only are these tacos full of nutrition but also very easy to make, I think it took me 30 minutes to serve.


This recipe makes 6 medium sized tacos. 


1 large head cauliflower, cut into florets

1 red pepper, sliced

240g chickpeas, drained

1/4 cup olive oil

1 teaspoon ground coriander

1 teaspoon paprika powder

1 teaspoon chili powder

1 teaspoon salt

6 medium sized tortilla wraps

For the dressing:

1 avocado

1 cup coriander

1/2 cup sour cream

1 lemon, juiced



Preheat the oven to 220C and line an oven tray with parchment paper.

Mix all the ingredients together (except for the dressing) and transfer to the tray. Roast the veggies for 15-20 minutes, mixing them halfway through. You want the cauliflower to be tender but still have a slight bite.

For the dressing add all the ingredients to a blender and blend until smooth. Season with salt and transfer to a small bowl.

In the meantime you can grill the tortilla wraps or warm them according to the package instructions. 

Once the veggies are roasted divide them among the tacos and smother with the green dressing.


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