Morristown Medical Center Food and Nutrition Services incorporates root vegetables into a favorite taco recipe. With flavors reminiscent of Vietnam, this vegetarian dish incorporates cooked root vegetables for their health benefits and healing properties.
Root vegetables are low calorie, a good source of fiber and Vitamin C as well as many other vitamins and minerals. Root vegetables are quite versatile and can be eaten raw, steamed or blanched, or stand up to long stewing or roasting.
If you are interested in a great way to enjoy more vegetables in your diet, these delicious vegetarian tacos make an excellent addition to the table.
Prep Time: 10 Minutes
Cook Time: 20 Minutes
- 5 cups mixed squash, beets, and parsnips; peeled and diced
- 1 red onion, thick wedges
- 3 tablespoons olive oil, divided
- 1 teaspoon oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/8 teaspoon salt
- Freshly ground black pepper to taste
- 2 cups red cabbage, shredded
- Juice of 1 lime
- 1/4 cup cilantro, chopped
- 8 corn tortillas, warmed
- Preheat oven to 400 degrees Fahrenheit
- Toss the vegetables and onion with 2 tablespoons oil, oregano, chili powder, cumin, half of the salt and freshly ground black pepper. Spread on a baking sheet and roast until vegetables are tender.
- Toss cabbage with remaining oil, lime juice, cilantro and salt. If possible, make up to a day in advance to give flavors time to incorporate.
- Assemble tacos and serve warm.
Makes 4 servings.
To add protein, include black bean burger or grilled tofu into tacos.
Per serving: 296 calories; 12.4g fat (1.8 g sat); 0mg cholesterol; 45g carbohydrates; 9.3g fiber; 6g protein; 168mg sodium; 749g potassium.