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Recipes

Vegan Tacos with Guacamole and Roast Veg

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“Love is a dinner served on one plate with two forks”. Like any great relationship, with a little effort, the separate parts of this dish come together to create magic…and a little bit of spice!

Vegan Tacos with Guacamole and Roast Veg

These Vegan Tacos with Guacamole and Roast Veg are great any day of the week – it doesn’t have to be Valentines night to go the extra mile for that special someone. Nor does it mean that you have to slave away for hours when your’e probably tired yourself. With little effort you can create a lasting spark and ignite your passion with this quick and easy (healthy) meal for two…(or grab a few mates and all tuck in!)

Taco Shells
These are really just the vehicle for delivering the yummy filling. Depending on your dietary needs; you can go the extra mile and make your own, or keep it simple by using whole romaine lettuce leaves, roasted sushi nori sheets, shop bought crunchy corn tacos or gluten free soft tortillas.

Serves 2 people

Ready in 30 minutes prep (plus 40 minutes cooking time)

Difficulty Easy

Ingredients

  • TACO FILLING
  • 1 cup cooked black beans
  • 1 mug shredded lettuce
  • 2 tomatoes finely chopped
  • 1/4 cucumber - peeled and finely chopped
  • 1 small red onion finely chopped
  • 1 red chilli - seeded and finely chopped
  • 1 lime - juiced
  • 1 tbsp organic olive oil
  • 1 dsp apple cider vinegar
  • GUACAMOLE DRESSING
  • 2 ripe medium avocados - peeled, stoned and chopped
  • 1/2 small red onion - finely chopped
  • 1 clove garlic - crushed
  • A pinch cayenne pepper
  • 1 lime - juiced
  • Fresh black pepper
  • ROAST VEG
  • Select your favourite 4 or 5 veggies, wash, peel and chop into chunks (see image above for ideas)
  • 1 tbsp coconut oil
  • Sea salt & black pepper
  • 1 teaspoon paprika

Method

  1. Taco Filling:  Mix all the ingredients in a large bowl, season to taste (some like it hotter) and serve in a pretty dish. .Serve the shredded lettuce in a separate bowl
  2. Guacamole:  Mash avocados in a medium serving bowl. Stir in the other ingredients. Drizzle with olive oil and dust with cayenne pepper.
  3. Roast Veg:  Place your chopped and prepared veg in a roasting tin and toss in melted coconut oil.Sprinkle with paprika, pepper and sea salt before roasting for 40-50 minutes at 180 degrees.
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Lesley Pierce

I think I have been passionate about health most of my life – perhaps because of having a granny who lived for over 100 years healthily, who was very keen on doing things nature’s way. My first move into health as a career was as a student nurse at St. James University Hospital in Leeds (Jimmys). However, as the years went by I became more and more attracted to the complementary/alternative ways of prevention and cure. After qualifying as a hypno-psychotherapist and N.L.P. Master Practitioner, I worked both in private practice and at Rossendale and East Lancashire Hospices within their complementary therapy clinics, being involved predominantly with cancer care and sufferers of IBS.

Ali Holden

I have spent many years integrating my corporate experience with private practice, as well as teaching and being taught, to provide training that aligns with my own personal values and beliefs. The core of this is knowing that by being true to our own self, we are free to live more from the heart. I am happily and wholeheartedly committed to my own journey of self discovery and relish sharing my passion and enthusiasm with like minded people.