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Roast the oven to 375 degrees F. Prepare two large rimmed baking sheets with parchment paper.
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Toss the cauliflower on one baking sheet and drizzle with 1 1/2 Tbsp. olive oil. Sprinkle with sea salt and pepper. Roast for 30 minutes or until tender and golden brown.
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Toss the asparagus, green beans and onion on another baking sheet with the remaining olive oil. Sprinkle with sea salt and pepper. Roast for 10-15 minutes or until very tender.
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Meanwhile, cook the quinoa on the stove top according to the package directions. Fluff with a fork when done cooking, cover and set aside for 10 minutes.
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Then, in a small bowl, combine the stirred tahini, hot water, maple syrup, lemon juice, cumin, sea salt and pepper, to taste in a blender or whisk well (might be hard to whisk if your tahini is thick). Season to taste with the cumin, sea salt and pepper.
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Toast the taco shells in a cast iron skillet over medium heat for 20 seconds or until warm on each side. Then fill with the quinoa filling and top with your choice of toppings; feel free to have fun and get creative. You can finely chop the green beans and asparagus, if desired. You can also cut the cauliflower into smaller pieces, if needed. Here's what I chose:
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Taco 1 (front of the image): Radishes, Dried Cherries, Basil, Parsley Tahini
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Taco 2 (middle of the image: Roasted Onions, Dried Cherries, Parsley, Tahini
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Taco 3 (back of the image): Green Beans, Purple Cabbage, Asparagus, Dried Cherries, Tahini
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Serve immediately.