Broccoli Tacos

Some people might think I’m crazy for taking such a sacred thing as a taco and filling it with….broccoli? I think broccoli sometimes gets a bad reputation, but it’s actually one of my favorite vegetables when cooked correctly. I absolutely love broccoli when it’s roasted and steamed (Chinese restaurants always steam it perfectly, am I right?!).

I ate broccoli tacos out once, but the filling was fried broccoli. For this recipe, I took the restaurant’s broccoli taco concept, but I roasted instead of fried the broccoli in order to make it a little bit easier to make and a lot healthier to eat. I also added lots of other goodies to create an explosion of flavor and texture in your mouth!

Don’t judge these tacos by their “broccoli”. The broccoli is the base of the filling, but it is roasted to crispy perfection and layered with so many other complementary components. It’s a creative recipe that is fun and delicious! Save this one for your next Taco Tuesday!

4 small flour tortillas
olive oil + salt
2 heads broccoli, cut into small florets
1/2 can chickpeas, drained and rinsed
1/3 cup diced cucumber
1/3 cup matchstick or shredded carrots
1/4 red onion, thinly sliced
2 scallions, thinly sliced
1/4 cup vegan barbecue sauce
Preheat oven to 375 degrees. Place small broccoli florets on a large baking sheet and drizzle generously with olive oil and salt. Toss to coat evenly, and roast in the oven for about 20-25 minutes, turning half way through. Meanwhile, prep chickpeas, cucumber, red onion, and scallions, and warm tortillas either in a microwave for 15 seconds, on top of the stove, or in a saute pan for 1-2 minutes on each side. 

To assemble, in each tortilla, place 8-10 florets of broccoli; 1-2 Tbsp each of chickpeas, cucumber, and carrots; a few slices of red onion; and a sprinkle of scallions. Top with a drizzle of barbecue sauce and serve immediately. I garnished mine with some spring mix.

Serves 2

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