Spring Veggie Tacos with Avocado Creme

A delicious gluten-free, vegan friendly Spring Veggie Taco loaded with plant-based protein, fiber, and healthy fats. Ole!

FILLING //
1 cup walnuts, coarsely chopped
1 cup chickpeas (can use canned, well rinsed)
1 large sweet potato, diced into chunks (should yield 2 cups)
½ cup water
2 tablespoons coconut oil (for cooking)

TACO SPICES //
1 tablespoon chili powder
2 teaspoons ground cumin
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon crushed red pepper flakes
½ teaspoon dried oregano
½ teaspoon paprika
1 teaspoon sea salt
1 teaspoon black pepper

PEPPERS //
1 whole small red onion (yields ½ cup), sliced into thin strips
1 large red bell pepper, sliced into thin strips
1 large green bell pepper, sliced into thin strips
1 large yellow bell pepper, sliced into thin strips
1 tablespoon coconut oil
2 cloves garlic, diced
a pinch of sea salt

View the full recipe at Nutrition Stripped →