Go Back
–+ servings
Print
Print

Kale Butternut Squash Vegan Tacos Recipe

This gluten-fee vegan tacos recipe is perfect for fall. You'll love the combination of flavors in kale butternut squash tacos - sweet, savory, spicy and lots of crunch!

Instructions

Cook Time 35 minutes
Total Time 35 minutes
Servings: 6 servings
Author Maya Krampf from WickedSpatula.com

Ingredients

  • 4 cups Butternut squash (diced)
  • 10 leaves Red kale
  • 2 tablespoons Olive oil
  • 1 tablespoon Taco seasoning
  • 12 medium Paleo tortillas
  • Lime wedges (for serving)
  • Jalapeno (sliced, for serving)

Slaw

  • 2.5 cups Cabbage (shredded)
  • 1 medium Green apple (cut into matchsticks)
  • 1 medium Jalapeno (minced)
  • 1/2 cup Dried cranberries
  • 1/4 cup Fresh cilantro (minced)
  • 2 medium Tomatillos
  • 1 tablespoon Apple cider vinegar
  • 1 small Lime (juiced)
  • 3 tablespoons Avocado mayonnaise
US Customary - Metric
  1. Preheat oven to 450 F.

  2. Toss diced squash with olive oil and taco seasoning. Roast for 25-30 minutes, or until easily pierced with a fork.

  3. While the squash is cooking, make the slaw by blending together the tomatillos, vinegar, lime, mayo, and jalapeno in a blender or food processor until smooth. Toss the dressing with the cabbage, apple, cranberries, and cilantro. Season with salt to taste.

  4. Tear the kale into bite sized pieces. Place on top of the squash and continue to roast for 10-15 minutes, until most of the kale leaves are crunchy.

  5. Serve with your choice of tortillas, lime wedges, and sliced jalapeno.

Recipe Notes

Serving size: 2 tacos

Nutrition Information Per Serving

Calories: 417 | Fat: 14g | Total Carbs: 66g | Net Carbs: 59g | Fiber: 7g | Sugar: 14g | Protein: 10g

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

--

All text & images © Copyright Wicked Spatula.

Shares are encouraged & greatly appreciated! Please feel free to share this recipe by sharing a link, not a screenshot.

Copy/pasting full recipe text to websites or social media is prohibited. You may share an excerpt and/or single photo, provided that full and clear credit is given to Wicked Spatula with a link back.