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Grilled Vegetable Breakfast Tacos
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Grilled Vegetable Breakfast Tacos

Tacos are perfect any time of the day!  These breakfast tacos are topped with grilled vegetables and roasted garlic cashew sauce.
Course Breakfast
Cuisine American
Keyword dairyfree, eggs, glutenfree, tacos, vegetarian
Diet Category Vegan, vegetarian, gluten free, diary free
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 tacos
Calories 288kcal
Author greenschemetv

Ingredients

Vegetable Tacos

  • 5 cups sliced zucchini and squash
  • 6 cherry tomatoes, sliced
  • 1/4 cup chopped leeks
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp red pepper flakes
  • 1/2 cup salsa
  • 6 eggs
  • 1/4 cup almond milk
  • 6 corn tortillas

Roasted Garlic Cashew Sauce

  • 1/2 cup garlic cloves
  • 1/2 cup raw cashews
  • 3/4 cup water
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tbsp 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