Veggie Tacos: Brussels Sprouts with Peanut Sauce
These veggie tacos include brussels sprouts slaw and peanut sauce. Top with homemade diced onions, tomatoes, cilantro, and a squeeze of lime.
Ingredients
Brussels Sprout Slaw
- 16 ounces brussels sprouts chopped in half (or lightly shredded)
- 2 tbsp taco mix seasoning
- 1 tbsp grapeseed oil (omit if oil-free)
Peanut Sauce
- 1/2 cup peanut butter chunky or smooth*
- 1/4 cup tamari or low-sodium soy sauce
- 1 tbsp maple syrup
- 2 tbsp grapeseed oil
- 2 cloves garlic peeled
- 1/2 inch fresh ginger skin removed
- 1 jalapeño diced and seeds removed
- 1 tbsp hot sauce
- 1/4-1/2 cup water as needed
Other Add-Ins
- 1 handful of microgreens
- 1 jalapeño diced and seeded
- 1/4 cup finely chopped onion
- lime wedges
- tortillas
- extra smoked paprika
DIY Taco Spice Mix
- 4 tbsp chili powder
- 2 tbsp cumin
- 1 tbsp smoked paprika
- 1 tbsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp black pepper
- 1 tbsp maple syrup
Instructions
- Pre-heat oven to 350 degrees Fahrenheit
- Wash, dry brussel sprouts & trim the ends.
- Add them to a food processor and lightly shred (roughly 1-2 pulses)*.
- Spread the brussel sprouts on a baking sheet lined with parchment paper.
- Season brussel sprouts with the taco spice mix and use hands to distribute.
- Coat with grapeseed oil and leave in oven for approximately 20-30 minutes. Or until your brussel sprouts have reached the desired likeness.
- Spicy Peanut Sauce: Add peanut butter, tamari, grapeseed oil, garlic, ginger, jalapeño (diced & seeded), and hot sauce to a blender (or food processor).
- Blend on high, adding water as needed, until smooth and desired consistency is reached.
- Transfer to an airtight container and place in the fridge until ready to use.**
- Assemble your tacos and eat!
Video
Notes
*Using a food processor is totally optional. Cut the brussel sprouts in half if you are not using a food processor.
**Peanut sauce should be used within 5-7 days.