Today is a horrible rainy day in Barcelona. One of those dark and stormy days where you fear for your next electricity bill because the lights have been burning all day. Luckily there are dishes like these roasted vegetable tacos to bring a little colour to and sunshine to depressing days like this. And who doesn’t love tacos, right? They’re so easy and versatile; you can wrap a tortilla around just about anything and call it a taco. And there ain’t nothing wrong with having them for breakfast as well as lunch, dinner or anytime in between.
My tacos, I like to keep ‘em simple. And this this time of year just at the end of summer and on the cusp of autumn is my favorite veggie season. The bell peppers are still going strong in the garden (I’m starting to wonder if there isn’t something wrong with them – should they still be flowering at this time of year???) and the sweet potatoes are finally here! So I picked over my fridge for any lingering forgotten bits of veggies hiding in the crisper and tossed them in the roasting pan along with some fresh sweet potatoes and a can of corn. Sweet and smoky heaven! To go with it I made an avocado cream sauce with the usual suspects of cumin and lime, amped up with a dash of smoked paprika and topped it all off with a sprinkling of cilantro. Easy peasy, you’ve got dinner (or lunch or breakfast or something in between).
For the roasted vegetable tacos
For the smoky avocado cream
Serving Size: each taco
Amount Per Serving: Calories: 185 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 0mg Sodium: 567mg Carbohydrates: 27g Net Carbohydrates: 0g Fiber: 5g Sugar: 8g Sugar Alcohols: 0g Protein: 3g