Korean Cauliflower Tacos
Kimchi Slaw
Ingredients
- 2 cups cauliflower florets
- 2 tsp sesame oil
- 1 tsp grated ginger
- 1 clove garlic, minced
- 2 tsp gochujang (Korean chile paste)
- ½ Tbsp low-sodium soy sauce
- 2 tsp honey
- 1 tsp rice vinegar
- 4 corn tortillas, heated
- 1 green onion, sliced
Instructions
- Preheat oven to 425°F. Arrange cauliflower on a lightly oiled foil-lined rimmed baking sheet.
- Stir together sesame oil, ginger, garlic, gochujang, soy sauce, honey, and vinegar; pour over cauliflower, and toss.
- Bake 25 to 30 minutes until cauliflower is browned and tender, stirring after 15 minutes.
- Divide cauliflower among tortillas; sprinkle with onion.
Side Dish Ingredients
- ½ cup long-grain brown rice, rinsed
- 1 green onion, sliced
- 2 cups tricolor coleslaw
- ½ organic red bell pepper, sliced
- 2 tsp rice vinegar
- 1 tsp gochujang (Korean chile paste)
- 1 tsp honey
- 1 tsp low-sodium soy sauce
- ½ tsp sesame oil
- ½ tsp sesame seeds
Side Dish Instructions
- Cook rice according to package directions; stir in onion.
- Combine coleslaw and bell pepper in a large bowl; stir together next 6 ingredients.
- Pour over coleslaw, and toss; let stand at least 30 minutes to allow cabbage to soften.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
229
|
237
|
466
|
| Fat (g) | 6 | 3 | 9 |
| Sat. Fat (g) | 1 | 0 | 1 |
| Protein (g) | 5 | 5 | 10 |
| Carb (g) | 41 | 48 | 89 |
| Fiber (g) | 6 | 4 | 10 |
| Sodium (mg) | 604 | 383 | 987 |
Clean Eating Meal Plan
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