Root Veggie Tacos with Cilantro Salsa Verde

MEAL TYPE: Entree

DIETARY RESTRICTION: Dairy-Free, Gluten-Free, Vegan, Vegetarian

MAKES 4 SERVINGS

TAKES 45 MINUTES

Root Veggie Tacos with Cilantro Salsa Verde

Spread a little immune-support love at your next cocktail party by serving up these mini tacos, which are packed with vitamins A and C. The vitamin A in the recipe’s colorful root veggies acts as an antiviral, and the vitamin C in the turnips, cabbage, and parsnips boosts the immune system, making these tacos delicious weapons against all those colds going around. Recipe courtesy of Ashley Marti, chef, food stylist, and founder of Local Haven.

INGREDIENTS

1 bunch carrots

2 large turnips

1 medium celery root

1 medium parsnip

3 Tbs. olive oil

½ tsp. cumin

1 tsp. coriander

1 bunch cilantro

½ fresh red chili pepper (cayenne, jalapeño, and cherry bomb are all great)

Salt, to taste

1 lime (plus more lime quarters for squeezing on top)

8 corn tortillas

¼ head red cabbage (thinly sliced)

¼ cup toasted peanuts

4 scallions (cut into thin rings)

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INSTRUCTIONS

Preheat oven to 400 degrees Fahrenheit.
Wash the carrots and peel the turnips, celery root, and parsnip.
Cut all the vegetables into bite-size pieces, about ½-inch chunks. Toss in a bowl with the olive oil and a nice sprinkling of salt. Lay on a baking sheet and roast for about 25 minutes, or until all the vegetables are soft and brown on the edges. Sprinkle with the cumin and coriander.
While the vegetables cool, prepare the salsa verde. Finely chop the cilantro. Mince the chili pepper. Mix these ingredients in a bowl with the olive oil and salt. Add the lime juice right before serving to avoid turning the herbs brown.
Wrap the stack of tortillas tightly in tin foil and place in oven for 5-10 minutes to warm through.
To assemble, place a layer of the spiced veggies in a warm tortilla. Top with the cabbage, peanuts, scallions, and salsa verde. Serve with quartered limes on the side.

7 people have left a comment. Join the conversation!

Tiffany SAID:

03/08/2017 |Reply

love it!
Jen Timmins SAID:

02/28/2017 |Reply

This is one tasty recipe. Extremely filling and satisfying and has quickly become one of our staple meals!
Emily Griffith SAID:

01/12/2017 |Reply

Incredible!!!! Love this. *Applause*
Jen SAID:

01/11/2017 |Reply

How do you divide the olive oil? Part is for the salsa verde and part is for roasting the veggies (I think??). Thanks!

Sarah Olson REPLIED:

05/15/2017 |Reply

Hi Jen,

The first part of the oil goes into step 3 and the remaining goes into step 4. I would recommend dividing it in equal parts.

Amanda SAID:

01/09/2017 |Reply

I fell in love with the Creamy Avocado Dressing that goes with the Spicy Butternut Squash & Black Bean Quinoa Bowl when we had it before Thanksgiving… And earlier in October I had a root veggie salad at the Franklin in Traverse City, MI that the creamy avocado dressing reminded me of…except the B3 version was far more savory. So instead of the salsa (I have no tolerance for spice), we are going to go with the creamy avocado. I just taste tested it, and the root veggies are starting to become aromatic! So close, my mouth is watering! Cheers!
Mo SAID:

01/03/2017 |Reply

These are so delicious! The texture and balance is wonderful. We added a small amount of vegan sour cream and that, too, hit the spot. Grrrrrrreat recipe. Thank you!

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