Print Recipe

Butternut Squash and Brussels Sprout Tacos

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: beans, Cabbage, Butternut Squash, Brussels Sprouts
Keyword: Vegan, Soy Free
Servings: 2
Author: Healthy Grocery Girl


  • 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


  • 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.