Roasted Root Veggie Breakfast Tacos Recipe

Recipe By Slurrp

These roasted root veggie breakfast tacos are a delicious and nutritious way to start your day. Packed with flavor and loaded with colorful vegetables, these tacos are a great way to incorporate more veggies into your breakfast routine. The roasted root vegetables add a hearty and earthy flavor, while the creamy avocado and tangy salsa verde provide a burst of freshness. Top it off with a sprinkle of cilantro and a squeeze of lime for a bright and zesty finish.

4.8
12 Rating -
Rate
Vegdiet
25minstotal
10minsPrep
15minsCook
25m.total
10m.Prep
15m.Cook
Roasted Root Veggie Breakfast Tacos
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ingredients serve

Ingredients for Roasted Root Veggie Breakfast Tacos Recipe

  • 1 cup Chopped Root Vegetables
  • 1 tablespoon Olive Oil
  • As required Salt And Pepper To Taste
  • 2 Small Tortillas
  • 0.13 cup Salsa Verde
  • 1/2 Avocado, Sliced
  • 1 tablespoon Chopped Cilantro
  • as required Lime Wedges, For Serving

Directions: Roasted Root Veggie Breakfast Tacos Recipe

Cooking Directions

  • STEP 1.Preheat your oven to 425°F (220°C).
  • STEP 2.In a large bowl, toss together the chopped root vegetables with olive oil, salt, and pepper.
  • STEP 3.Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes, or until they are tender and golden brown.
  • STEP 4.While the vegetables are roasting, warm the tortillas in a dry skillet over medium heat until they are soft and pliable.
  • STEP 5.To assemble the tacos, spread a spoonful of salsa verde on each tortilla, then top with a generous portion of the roasted root vegetables.
  • STEP 6.Add slices of avocado and sprinkle with chopped cilantro.
  • STEP 7.Serve the tacos warm with a squeeze of lime juice on top.
  • STEP 8.Enjoy your delicious and nutritious roasted root veggie breakfast tacos!

Cooking Tips

  • Feel free to customize your tacos with additional toppings such as shredded cheese, sour cream, or hot sauce.
  • You can use any combination of root vegetables you like, such as carrots, parsnips, sweet potatoes, or beets.
  • If you prefer a spicier flavor, you can add some diced jalapenos or a sprinkle of chili powder to the roasted vegetables.

Storage and Serving

  • These tacos are best enjoyed fresh, but you can store any leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days.
  • To reheat the vegetables, simply warm them in a skillet over medium heat until heated through.
  • Serve the tacos as a delicious and filling breakfast or brunch option, or enjoy them as a light lunch or dinner.
Nutrition
value
133
calories per serving
8 g Fat2 g Protein14 g Carbs4 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    2g
  • Carbs
    14g
  • Fiber
    4g

MacroNutrients

  • Carbs
    14g
  • Protein
    2g
  • Fiber
    4g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    47mg
  • Iron
    1mg
  • Vitamin A
    1099mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    23mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    31mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    36mg
  • Manganese
    < 1mg
  • Phosphorus
    49mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp