Name: Roasted Vegetable Tacos with Chimichurri
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 10 (tacos)
Ingredients: 2 cups chopped cauliflower; 2 whole carrots, chopped; 5 baby potatoes, quartered; 1 whole delicata squash ((or summer squash), sliced into rings and halved (seeds removed)); 2 Tbsp avocado or melted coconut oil ((or sub water)); 1/4 tsp sea salt; 1/4 tsp cumin; 1/4 tsp chili powder; 1 Tbsp maple syrup; 5 cloves garlic, crushed; 1-2 small serrano peppers, seeds / stems removed; 1 cup packed cilantro, thick bottom stems cut off; 1 cup packed flat-leaf parsley; 3 Tbsp ripe avocado; 1/4 tsp salt, plus more to taste; 3 Tbsp lime juice; 1 Tbsp avocado oil ((optional)); 1 Tbsp maple syrup; 3 Tbsp Water to thin ((plus more as needed)); ~10 yellow or white corn tortillas (as fresh as possible); optional: Toasted or raw pumpkin seeds; optional: Fresh chopped cilantro; optional: Fresh chopped radish; optional: Limes