Ingredients

VEGETABLES

  • 2 cups chopped cauliflower
  • 2 whole carrots, chopped
  • 5 baby potatoes, quartered
  • 1 whole yellow summer squash, sliced into rings and halved (seeds removed)
  • 2 Tbsp avocado or melted coconut oil (or sub water)
  • 1/4 tsp sea salt
  • 1/4 tsp cumin
  • 1/4 tsp chili powder
  • 1 Tbsp maple syrup

CHIMICHURRI SAUCE

  • 5 cloves garlic, crushed
  • 1-2 small serrano peppers, seeds / stems removed
  • 1 cup packed cilantro, thick bottom stems cut off
  • 1 cup packed flat-leaf parsley
  • 3 Tbsp ripe avocado
  • 1/4 tsp salt, plus more to taste
  • 3 Tbsp lime juice
  • 1 Tbsp avocado oil (optional)
  • 1 Tbsp maple syrup
  • 3 Tbsp Water to thin (plus more as needed)

 

FOR SERVING

  • ~10 yellow or white corn tortillas (as fresh as possible)
  • optional: Toasted or raw pumpkin seeds
  • optional: Fresh chopped cilantro
  • optional: Fresh chopped radish
  • optional: Limes

 

 

Instructions

  • Preheat oven to 375 degrees F and arrange veggies on a baking sheet (1 or 2 depending on size). Drizzle with oil (or water) and season with spices and maple syrup. Toss to combine. Bake for 20 minutes. Then turn temperature up to 450 F to brown for 5 minutes.
  • In the meantime, prepare chimichurri sauce by placing garlic and chiles in a food processor along with cilantro, parsley, avocado, salt, lime, oil (optional), and maple syrup. Process until nearly smooth. Then add water to help further combine until smooth and creamy.
  • Taste and adjust flavor as needed, adding more pepper for heat, salt for saltiness, maple syrup for sweetness, herbs for earthy flavor, or avocado for creaminess. Scrape into a storage container and refrigerate until serving time.
  • To serve, warm tortillas in a damp towel in the microwave for 30 seconds or in the still-warm oven for a few minutes. Then fill with roasted vegetables and any desired garnishes (radish, pepitas, cilantro, lime juice). Top with a drizzle of chimichurri and enjoy.