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Butternut Squash and Brussels Sprout Tacos

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Ingredients

  • ½ tablespoon coconut oil
  • 1 cup diced butternut squash
  • 6 Dr. Praeger’s Brussels Sprouts Cakes
  • 6 Organic corn taco shells
  • 1 cup black beans rinsed & drained
  • 1 cup shaved purple cabbage
  • 1 cup shaved brussels sprouts
  • ½ cup pomegranate seeds
  • 1 lime
  • Pinch of sea salt

Instructions

  • Preheat oven to 400 degrees Fahrenheit.
  • Add coconut oil and diced butternut squash to a baking sheet and roast in the oven for 25 -30 minutes, until the squash are soft and browned.
  • Cook Dr. Praeger’s Brussels Sprouts Cakes according to package instructions and dice.
  • Heat tortilla shells and top with; cabbage, roasted squash, diced brussels sprouts cakes, black beans, pomegranate seeds, shaved brussels sprouts, fresh squeezed lime juice and a pinch of sea salt.

Notes

Serving Size: I eat 2 - 3 tacos!
Author: Healthy Grocery Girl