Flavorful potato and roasted Brussels sprouts tacos, topped with vegan cheese and an assortment of fresh fixings like avocado, radish, cilantro, salsa, and lime.
Preheat oven to 400°F (200°C). Toss the halved Brussels sprouts in 2-3 tbsp avocado oil, garlic powder, sea salt, and pepper. Roast for 20 minutes or longer until tender and browned. Meanwhile, fill a pot with salted water and bring to a boil. Add the peeled and cubed potatoes to the boiling water and boil for about 15 minutes until done. Drain and set aside. Heat a pan with 2 tbsp avocado oil and minced garlic, sauté until fragrant. Add the boiled potatoes and toss for 5 minutes, adding salt and pepper to taste. Remove from heat. Heat tortillas in a dry pan on medium heat, adding vegan shredded cheese to melt on top. Once melted, remove and assemble tacos with the roasted Brussels sprouts, seasoned potatoes, and your desired fixings.
