Delicious roasted veggies are tossed in a spiced gingery harissa paste, stuffed into tacos and finished with a drizzle of green garlic sauce. This satisfying vegetarian meal is healthy, super easy to make and adaptable to whatever produce is in season or in your fridge!
Ingredients
For the Veggies:
- ¼ cup harissa paste
- 1 tsp minced ginger
- 6 tbsp olive oil
- 2 tsp honey
- 1 tsp salt
- ½ tsp smoked paprika
- 1 tsp cumin
- ½ tsp coriander
- 2 cup diced butternut squash
- 4 cups diced golden beets
- 4 cups diced candy cane beets
- Tortillas of your choice
For the Green Garlic Sauce:
- 2 cloves garlic minced
- 1 tbsp lemon juice
- ½ cup Greek yogurt
- 2 tbsp mayo
- ¼ cup packed cilantro leaves
- ¼ tsp salt
Instructions
- Preheat oven to 400 degrees.
- Line a sheet tray with parchment paper
- In a large bowl, mix together the harissa, ginger, olive oil, honey and spices until combined.
- Toss all the veggies in the harissa mixture until the veggies are nicely coated.
- Spread on the sheet tray and roast in the oven for about 25 minutes, or until the veggies are tender and golden.
- While the veggies are in the oven, make the sauce. Combine all ingredients in a blender until incorporated. Set aside.
- To serve, warm tortillas of your choice, fill them with roasted veggies and drizzle with green garlic sauce.
