Roasted Rutabaga and Eggplant Tacos Recipe
Prep Time:
15 minutes
Cook Time:
30 minutes
Servings:
4 Servings
Ingredients
  • 2 rutabagas
  • 1 eggplant
  • 2 teaspoons avocado oil, divided
  • 1 teaspoon cumin
  • 2 teaspoons coarse salt, divided
  • 1 ½ teaspoon garlic granules, divided
  • ½ teaspoon pepper, divided
  • 1 cup purple cabbage
  • 1 cup shredded carrots
  • 2 tablespoons diced red onion
  • 1 tomato, chopped
  • 1 teaspoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 ¼ cup sour cream
  • ½ cup cilantro
  • Zest from one lime
  • 2 tablespoons lime juice
  • 1 avocado, divided
  • 8 soft taco shells
  • 1 avocado, divided
Directions
  1. Preheat oven to 400 F.
  2. Peel the rutabaga and dice them into small cubes. Put these into a bowl. Cut the eggplant into the same size cubes and put them in a separate bowl. Add 1 teaspoon of avocado oil to each bowl and ½ teaspoon of cumin, salt, and garlic granules. Toss to coat.
  3. Spread the rutabaga out in a single layer on a baking sheet and bake for 30 to 40 minutes. When it is done it should have the same texture as a roasted potato.
  4. Spread the eggplant on a separate baking sheet and when the rutabaga has been cooking for 15 minutes, put the eggplant in the oven for 15 minutes. When they are both done you can combine them into one bowl.
  5. Cut the purple cabbage into thin slices and add to a bowl along with the shredded carrots and red onion. Toss with the olive oil and vinegar along with ½ teaspoon salt and ¼ teaspoon pepper. Chop the tomato to be used as a taco topper.
  6. Make the cilantro lime crema by adding the sour cream, cilantro, lime zest, lime juice, ½ teaspoon salt, ½ teaspoon garlic granules, and ½ avocado to a blender. Blend until smooth.
  7. Warm up soft taco tortillas and layer with the roasted vegetables, cabbage mixture, cilantro crema, and top with chopped tomatoes, avocado and optional jalapeños.