One of my favorite things in life is tacos. 

I mean, they’re delicious. The flavor combos are endless. The toppings are the stuff dreams are made of (umm hi guac). They can sneak in plenty of veggies and nutrients. They’re easy to make. They’re a great way to use up leftovers or misc. items in your fridge. 

As a taco lover, I’ve had and made a lot of good ones in my day. But guys I’m not gonna lie, these roasted vegan cauliflower chickpea tacos with mango salsa are some of the BEST. TACOS. I’ve ever had. 

They’re so flavorful, especially when you roast the cauliflower and chickpeas in spices until they’re caramelized and crispy. The mango salsa adds a super refreshing kick, and you can’t forget the sauce, with either a cheesy vegan queso or japaleno crema to top it all off. SO.GOOD.

But the best part? They sneak in plenty of plant-based nutrients that work to naturally balance hormones and support gut health. AKA they taste good and keep you feeling good too. 

Snag all of the details and recipe below!

HORMONE BALANCING VEGAN CAULIFLOWER TACO INGREDIENTS 

+ CAULIFLOWER 

Cauliflower is a cruciferous vegetable rich in fiber and hormone-healthy nutrients, specifically Indole-1-carbinol (13C) and 3,3-diindolylmethane (DIM), which help your body to effectively metabolize estrogen.

This is super important, especially if you deal with PMS, painful periods, stubborn weight loss, liver conditions or a history of breast cancer.

+ CHICKPEAS

Chickpeas are loaded with plant-based protein, fiber, minerals and B vitamins, especially folate (Vitamin B6) a critical vitamin for optimal fertility and a healthy pregnancy. 

+ MANGO

Mangoes are rich in fiber and used in many cultures to relieve constipation (an important part of safely detoxing excess estrogen). They’re also an optimal source of  Vitamin E, which helps to regulate sex hormones and naturally boost libido. 

+ HERBS & SPICES

Fresh herbs like cilantro have anti-inflammatory and anti-microbial properties, while spices like cumin, coriander and paprika help to speed up your metabolic rate and promote satiety post-meal.

VEGAN CAULIFLOWER TACO RECIPE SWAPS

+ SWAP THE CAULIFLOWER FOR ANOTHER VEGGIE

If you’re not a fan of cauliflower or just looking to switch it up, brussels sprouts are delicious alternative that still offer the same health boosting benefits. You could also try using sweet potatoes, which are packed with fiber, however don’t have the same specific nutrient makeup that cruciferous vegetables offer. 

+ SWAP THE CHICKPEAS

While I love the crispy texture of the roasted chickpeas in this recipe, black or pinto beans are another fiber and protein rich substitute. Or if you don’t digest beans well, you can try adding in some ground turkey or chicken for a protein boost (just note this is not vegan-friendly). 

+ SWAP THE MANGOS

If you don’t have mangoes on hand, you could also try using pineapple, avocado or even tomatoes and onions for more of a pico style salsa. 

VEGAN CAULIFLOWER TACO HORMONE HEALTH TIPS

+ CHOOSE A CLEAN TORTILLA BRAND

While I LOVE corn tortillas, many conventional brands contain additives, dyes, bleaches and corn treated with herbicides, all of which can cause inflammation and disrupt hormones and gut health. Make sure you’re using an organic brand with minimal ingredients, or a clean, corn-free alternative (these are my absolute fave). 

+ CHOOSE SOAKED AND PRESSURE-COOKED CHICKPEAS

When possible, I encourage soaking and pressure-cooking your beans, which increases the bioavailability of the nutrients in beans and inactivates lectins that can cause bloat or digestive distress. Since this obviously creates extra work for you, I’m a big fan of purchasing them from a brand that does it all for you. This is the only one I can find on the market and I love all of their products.

+ OPT FOR ORGANIC PRODUCE IF POSSIBLE 

I always encourage purchasing organic produce when possible, as conventional produce is sprayed with pesticides and chemicals that can disrupt hormones and gut health. If you’re looking to be cost-effective, check out the EWG’s clean 15 and dirty dozen guide, which will help you narrow in on which produce is safest to buy non-organic. 

+ Hormone Balancing Roasted Chipotle Cauliflower Tacos

+ Fajita Stuffed Sweet Potatoes + Creamy Avocado Sauce

+ Slow Cooker Chicken Taco Soup

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Roasted Vegan Cauliflower Chickpea Tacos + Mango Salsa

DF

GF

VG

These roasted vegan cauliflower tacos with crispy chickpeas + mango salsa are insanely delicious, easy to make & packed with hormone healthy ingredients.

PREP TIME:	TOTAL TIME:
10 Mins	00:40 Mins

• Author: Lauren Chambers

• Servings: 4

• Recipe Type: Entree, dinner, meal

• Cuisine: Mexican Inspired

Ingredients

For The Cauliflower Tacos:

• 1 head organic cauliflower, rinsed and patted dry
• 1 can organic chickpeas, rinsed and drained
• 2 tbsp avocado oil 
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp sea salt
• 2-4 garlic cloves, minced

For the Mango Salsa:

• 1 organic mango, peeled and pit removed, diced
• 1/2 jalapeno, seeded and diced
• 1/4 cup cilantro, chopped
• Optional 1/4 cup diced red cabbage
• juice from 1 lime
• sea salt to taste
• Optional 1/2 – 1 diced avocado

For the Jalapeno Lime Crema:

• 1/2 cup organic sour cream (option to sub with a vegan alternative)
• juice of 1 lime
• 1/2 jalapeno, seeded and diced
• 1/4 cup cilantro, chopped
• 1/2 tsp sea salt

For the Vegan Cheesy Queso:

• Recipe + ingredients can be found here

Instructions

1. Preheat oven to 425 F and line a large baking pan with parchment paper.
2. Chop your cauliflower into small, bite size pieces, making sure to remove the thickest part of the stem.
3. Add chopped cauliflower florets and rinsed and dried chickpeas to the baking pan, coating with avocado oil and spices. Use your hands to mix well/combine, adding more oil if needed.
4. Bake in the oven for 25-30 minutes, flipping halfway through, until cauliflower and chickpeas are caramelized and crispy.
5. While your cauliflower/chickpea mixture is roasting, toss together all mango salsa ingredients in a small mixing bowl and set aside.
6. Next, whisk together your jalapeno lime crema ingredients in a small mixing bowl, or if opting to make the vegan queso follow the instructions here. Keep in the fridge until ready to be served.
7. When cauliflower/chickpea mixture is near done or finished cooking, warm your tortillas. I like to turn on a gas burner and put the tortilla directly on the burner over medium-medium low for about a minute on each side, until charred. However you can also heat in a pan or microwave if needed.
8. Once cauliflower/chickpea mixture is done roasting, remove from oven and assemble your tacos. I like to top the tortillas first with the jalapeno lime crema or vegan queso, followed by the cauliflower/chickpea mixture, then top with the mango salsa.
9. Add any additional toppings like avocado, chopped cilantro or fresh lime juice. Enjoy!

Notes

*You can store any leftover chickpea/cauliflower mixture in an airtight glass container in the fridge for 3-4 days. I love to reheat to use for leftover tacos or a taco bowl.

**I recommend storing any mango salsa for 1 day only, otherwise it becomes soggy.

Recipe Rated:

5/5 (1)

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