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    Home » Tacos

    Grilled Vegetable Breakfast Tacos

    Published: Aug 17, 2018 · Modified: Sep 3, 2018 by Alkaline Recipes with Leave a Comment

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    Grilled Vegetable Breakfast Tacos.  Tacos are actually the perfect food, and are appropriate any time of the day, whether it is for breakfast, lunch, dinner or snack.  The addition of eggs, sort of makes these breakfast tacos, but who doesn't eat eggs for dinner?  Grilled fresh zucchini and squash, fresh home grown tomatoes and leeks, roasted garlic cashew sauce and salsa are a delicious combination to top your eggs and tortillas.  Vegetarian, gluten free, dairy free.

    Tools Used In This Recipe:

    The most essential tool used in this recipe, is of course, the grill.  I use and love the George Foreman Grill that is suitable for indoor and outdoor cooking.  It is easy to use, easy to clean, and my food turns out perfect every time.  Check out my review of this grill, here.

    Grilled Vegetable Breakfast Tacos

    Grilled Vegetable Breakfast Tacos

    Alkaline Recipes
    Tacos are perfect any time of the day!  These breakfast tacos are topped with grilled vegetables and roasted garlic cashew sauce.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Breakfast
    Cuisine American
    Servings 6 tacos
    Calories 288 kcal

    Ingredients
      

    Vegetable Tacos

    • 5 cups sliced zucchini and squash
    • 6 cherry tomatoes, sliced
    • ¼ cup chopped leeks
    • 2 tablespoon olive oil
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • 1 teaspoon red pepper flakes
    • ½ cup salsa
    • 6 eggs
    • ¼ cup almond milk
    • 6 corn tortillas

    Roasted Garlic Cashew Sauce

    • ½ cup garlic cloves
    • ½ cup raw cashews
    • ¾ cup water
    • 1 tablespoon olive oil
    • 1 teaspoon sea salt
    • ½ teaspoon black pepper
    • 1 tablespoon lemon juice, or juice of 1 lemon

    Instructions
     

    Vegetable Tacos

    • Mix zucchini/squash with olive oil, salt, pepper and red pepper in bowl.  Place on grill, and grill for 3 minutes on each side, or until zucchini is semi tender.
    • Whisk 6 eggs and almond milk together in a bowl.  Add to non stick pan, and scramble eggs on medium low heat.
    • Slice tomatoes and leeks
    • Place corn tortillas on grill for a few second to heat them after you have removed vegetables.
    • Build your taco:  corn tortilla, scrambled eggs, grilled vegetables, fresh tomatoes, leeks- top with roasted garlic cashew sauce and salsa. 

    Roasted Garlic Cashew Sauce

    • Mix olive oil, salt and pepper in bowl with garlic cloves. Reserve oil and add to blender when you blend the sauce.
    • Place garlic cloves on the grill, and heat until they are tender, and have toasted grill marks.  Watch carefully--garlic cloves burn easily!
    • Add roasted garlic, cashews, water, lemon juice (any remaining olive oil) to high speed blender.  Blend until smooth and add extra water if needed.

    Nutrition

    Calories: 288kcal
    Keyword dairyfree, eggs, glutenfree, tacos, vegetarian
    Tried this recipe?Let us know how it was!

    Steps For Making Grilled Vegetable Breakfast Tacos:

    Slice and season zucchini

    grill zucchini

    Grill zucchini

    Add scrambled eggs

    Lay out corn tortillas. Scramble eggs in non stick pan and spoon onto tortillas.

     

    Grilled Vegetable Breakfast Tacos

    Add zucchini, tomatoes and leeks to corn tortillas.

    Grilled Vegetable Breakfast Tacos

    Add roasted garlic cashew creme and salsa to tacos.

    Grilled Vegetable Breakfast Tacos single

    Grilled Vegetable Breakfast Tacos

    How To Make Roasted Garlic Cashew Creme

    Season garlic

     

     

     

    garlic on grill

    Grill garlic

    Garlic in blender

    Add grilled garlic and remaining ingredients to high speed blender and blend.

    Roasted Garlic Cashew Creme

    Roasted Garlic Cashew Creme

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