Rainbow colored Tacos to brigthen up your weeknight menu! Colored with butternut squash, whipped avocado, bright purple beets and the crunch of the pistachio. Easy and quick tacos perfect for Vegan and Gluten-free eaters.
Sometimes all I need is a quick and clean taco for dinner. Something that everyone will like–and something that I approve of:)
This taco has only SIMPLE ingredients to accomplish my picky goals. And with only 5 ingredients!
INGREDIENTS
- Smashed Avocado
- Butternut squash cubes
- Beets
- Pistachios
- Corn tortillas
If I ever have trouble getting my children to eat, I mention “smashed avocado” and jude perks right up! Then he says, “with my favorite seasoning?” and I say, “yes“.
AKA, any seasoning will work. As long as I season it with something.
Therefore, any seasoning will work! If I’m feeling adventurous or like an extra fun mom…and using something other than salt or pepper– I like to use Trader Joe’s Chili Lime seasoning, Trader Joe’s Everything But the Bagel Seasoning or any combination seasoning!
But salt and pepper drizzled with olive oil works just great:)
When cooking the butternut squash, follow my video OR cook it your own way and then dice it….OR buy it already diced and either saute it on the stove with water and a dash of olive oil or roast it with olive oil.
With the beets, place them in a pot of water and boil until soft enough that the skins fall off. About 45 min. (This usually takes longer than I think…but very worth it because I don’t have to peel the hard beet and then slice the hard beet.)
You know when it’s done with you touch the beet and the skin literally just falls off that tiny purple veggie. If it’s done, place the whole pot under running cold water and wait until the beets are cool enough you can touch them. Then…watch the magic happen! It’s so awesome.
Once cool, slice those puppies and dice them as your wish. You can then season as you please! Also, boiling them this way doesn’t dry them out. And if you don’t use them all in the taco use them on a salad or in a drink.
Voila! Assemble your tacos and be very happy about your healthy, clean dish.
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Smashed Avocado, Butternut Squash Tacos topped with Pistachios
- Total Time: 1 hour 30 min
- Yield: 6 tacos 1x
- Category: tacos
- Diet: Vegan
Description
Rainbow colored Tacos to brigthen up your weeknight menu! Colored with butternut squash, whipped avocado, bright purple beets and the crunch of the pistachio. Easy and quick tacos perfect for Vegan and Gluten-free eaters.
Ingredients
- Corn Tacos
- 1 butternut squash
- 1/2 cup roasted, salted pistachios
- 2 raw beets
- 1 Avocado
- olive oil
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees.
- Cook butternut squash at a 350 degrees for approx 45 min or until easily poked by a fork.
- While butternut squash is cooking, place raw beets in pot of boiling water. Let boil until beets are soft, approx 45 min (depending on size of beets). Once done, place under cold water and IF done cooking, skin will peel off easily. Cube and set aside.
- Dice both butternut squash and beets into small cubes and toss with olive oil.
- Smash avocado and season with salt and pepper
- Heat corn torillas and assemble with cooked veggies, smashed avocados, and pistachios, drizzle with olive oil
Keywords: vegetarian, tacos, mexican, healthy eating, clean eating
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