Winter tacos with chimichurri sauce

Winter tacos with chimichurri sauce are a speedy, tasty and nutritious meal. They are vegan and gluten free and make a great finger food for your guests.

CHIMICHURRI SAUCE:
½ cup (packed) fresh coriander
¼ cup (packed) fresh parsley
2 tbsp / 30 ml red wine vinegar
6 tbsp / 90 ml extra virgin olive oil
2 garlic cloves, pressed
¾ tsp salt
1 tsp brown sugar
½-1 tsp hot chilli flakes (depending on preference)
ground pepper, to taste

TACOS + FILLING:
12 taco shells (gluten-free ones if you are gluten-intolerant)
½ cauliflower, divided into florets
1 small sweet potato, cut into 1 cm / ½ in cubes
1½ cups of cooked black beans
a wedge of red cabbage, finely shredded
½ avocado, diced
1 tsp smoked paprika
1½ tsp cumin
½-1 tsp hot chilli powder
salt, to taste
2 tbsp / 30 ml olive oil
slices of fresh chilli, to serve (optional)
lime wedges, to serve (optional)
cashew sour cream, to serve (optional)
fresh coriander, to serve (optional)

View the full recipe at Lazy Cat Kitchen →