Butternut Squash and Brussels Sprout Tacos - Dr Praeger's Veggie Tracker

 

Butternut Squash and Brussels Sprout Tacos


Servings 2
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Dietary Restrictions Vegan, Soy Free
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Vegetables Per Serving

2 Cups

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Tags

beans, Cabbage, Butternut Squash, Brussels Sprouts, Main Course

Vegan, Soy Free


Ingredients

  • ½ tbsp coconut oil
  • 1 cup butternut squash diced
  • 6 organic corn taco shells
  • 1 cup black beans rinsed & drained
  • 1 cup purple cabbage shaved
  • 1 cup brussels sprouts shaved
  • ½ cup pomegranate seeds
  • 1 lime
  • pinch of sea salt

Optional Topping

  • 6 Dr. Praeger’s Brussels Sprouts Cakes

Instructions

  • If using, cook Dr. Praeger’s Brussels Sprouts Cakes according to package instructions.
  • Preheat oven to 400F.
  • Add coconut oil and diced butternut squash to a baking sheet and roast in the oven for 25 -30 minutes, until the squash are soft and browned.
  • Heat tortilla shells and top with; cabbage, roasted squash, diced brussels sprouts cakes, black beans, pomegranate seeds, shaved brussels sprouts, fresh squeezed lime juice and a pinch of sea salt.