Grilled Plant-Based Taco Bar Recipes

Ingredients

• 2 avocados (halved )
• 2 large red bell peppers (seeds removed, halved)
• 3 medium zucchini [~7” long] (1/2 in Rounds)
• 2 large portabella mushrooms (Sliced)
• 1 pint cherry tomatoes (leave whole)
• 1 medium Butternut Squash ( 1 inch cubes)
• 2 medium/large red onions (Thick round slabs)
• 12-15 soft corn organic non GMO tortillas (Yellow & Blue)
• 3-4 limes
• sunflower/safflower/olive oil 
• salt + pepper
• Olive Oil Mister
• 8-12 skewers, soak if using wood
• Taco Seasoning (recipe below)
• Avocado Crema (recipe below)
• Chimichurri or Superfood Salsa Verde (recipe below)
• Shredded Red Cabbage for topping
• Cilantro for topping

Ingredients for Taco Seasoning

• ½ tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp cumin
• ½ tsp chili powder
• ½ tsp oregano
• ½ tsp Maldon
• Mix in bowl and set aside

Ingredients for Vegan Avocado Creama

• 1 ripe avocado
• 1/4 cup vegenaise
• 1 clove garlic
• 2 tbs chopped cilantro
• ½ tsp sea salt
• 1 tsp lime zest
• Combine all ingredients in a food processor and blend until smooth

Ingredients for Chimichurri

• 1/2 cup packed fresh cilantro
• 1 jalapeno, seeds removed, minced
• 2 tablespoons minced shallot
• 2 cloves garlic, roughly chopped
• ¼ -1/2 cup olive oil
• 1 tablespoon apple cider vinegar
• 3 tbs hemp hearts
• 2 tablespoon lime juice
• Salt and pepper, to taste
• Combine all ingredients except olive oil, drizzle that in as you pulse in food processor till mixed, but slightly chunky and desired consistency is achieved