These plant based tacos are easy and delicious
Preheat oven to 350 degrees F
In a large mixing bowl combine almond flour, Chinese 5 spice, and salt. Whisk together until thoroughly combined.
Drizzle butternut squash cubes with vegetable oil
Then toss the squash into the almond flour seasoning blend and toss around to distribute Nugget coating evenly
Line a baking sheet with parchment paperĀ
Spread out butternut squash nuggets on the baking sheet
Bake the nuggets for 12 minutesĀ
Fill tortilla taco shells with butternut squash nuggets and shredded purple cabbage
Combine all ingredients in a small mixing bowl
Use a hand held whisk and stir vigorously until thoroughly combinedĀ
Nutrition Facts
Servings: 4
Amount per serving
Calories 206
% Daily Value*
Total Fat 8.2g 10%
Saturated Fat 1.5g 7%
Cholesterol 4mg 1%
Sodium 701mg 30%
Total Carbohydrate 32g 12%
Dietary Fiber 6.5g 23%
Total Sugars 6.1g
Protein 4.1
Vitamin D 0mcg 0%
Calcium 70mg 5%
Iron 1mg 6%
Potassium 318mg 7