Vegan Rainbow Tacos

Jun 21, 2018(Last updated Aug 26, 2022)by Hannah Sunderani

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Craving tacos? Well do I have a recipe for you! Introducing myHEALTHY VEGAN RAINBOW TACOS.

So, these aren’t the typical black bean burritos that comes to mind when we think “Taco Night,” but I love these tacos because they are so fresh, clean and colourful. Don’t get me wrong, I also love my taco nightswith a big heavy burrito packed with rice, beans, and that oh so good (vegan)sour cream.They aren’t infamous for nothing. But, I often leave the table feeling a little overstuffed and glutinous.These rainbow tacos however, takes all that we love about taco night and gives it a healthy spin.Made with turmericquinoa, carrot, tomato, cabbage, green onion, chickpeas, cilantro and avocados they are a clean and lean choice. It’s a healthy vegan recipe if I eversaw one!Butjust becausethey’re healthy doesn’t mean they compromise on taste–although I like to eat healthy, I refuseto do it blandly.It’s the curried quinoa, and garlic tahini dressing that packs these tacos with a punch! And will have you reaching from one wholesome wrap to the next.

Turmericquinoa is a savoury godsend, and takes these tacos to the next level.I don’t know why it took me so long to spice my quinoa because what a revelation it is.I eat a lot of quinoa – everyday in salads or quinoapilafs, but I’ve always thought of it as the base, and counted on the toppings to add flavour. Until recently that is, when I started experimenting a bit more –adding turmeric to quinoa to make delicious and colourful Buddha Bowls, and nowfor a spiced taco feast. Paired withfresh summer veg, chickpeas, avocado and a garlictahini dressing it’s a revelation.Add a softcorn tortilla to wrap andgame over. I mean, just about everything tastes better when it’s wrapped, compact, and we can eat it with our hands! Don’t ya think?

Another reason I love this recipe? They’re asurefire crowd pleaser for all ages, which is why I’ve made this recipeVeganSkeptic Approved.

“Um, I’m not really a taco fan..”: said no-one EVER!

There’s no bizarre ingredients in this recipe, or tofu posing as mock-meat. Just some good all-natural, farm-to-table veg and legumes.There’s no ingredients to be weary of, or difficult to pronounce– well, except for maybe quinoa. But really, the skeptics are just going to have to get over that onebecause we should be eating much more quinoa as far as I’m concerned.

But back to the point, I can’t think of a single soul who doesn’t light up to the word“tacos.”There is something plentiful, wholesome and comfortingabout this fiesta food.Taco Night is aboutthe whole family coming together, around bowls of fresh chopped veg,and everyone getting creative with their wraps!The corn tortillas make a lovely wrap for these tacos too, adding a little more heartiness to the tacos with its signaturecorn flavour. I will admit – these corn tortillas arenot homemade.I bought them at the market (so,technically somebody made them, just not me). I don’t have a tortilla press, northe space to buy one in my tiny kitchen, but all the power to you if you make them at home! And ifyou do, please DM me so you can mail them my way. Sharing is caring. Amirite?Or perhaps you like a hard shell taco? That’s okay too! You do you girl.

The leftovers (that is if you have any left) also make for a great next day salad – which is exactly what I did with them, and itcertainly stepped up my lunch game. It’s also great to know thatif you’re gluten-free, or prefer to participate in Taco Night sans wraps you can have these rainbow tacos buddha-bowl-style without compromise.

Vegan Rainbow Tacos

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By Hannah Sunderani

Ingredients

1/2 cup quinoa uncooked
1 cup water
1/2 tsp turmeric
1 pinch salt
1 cup carrot grated
1/3 cup green onion chopped (approx. 2 onions)
3/4 cups cherry tomatoes sliced
1 cup purple cabbage chopped
2 avocados chopped
1 cup chickpeas
1/2 cup cilantro chopped
sea salt and paper to taste
cayenne pepper to taste
4 corn tortillas (or hard-shell corn tacos)
fresh lime to serve

Garlic-tahini dressing:

1/4 cup tahini
2 limes juiced
2 cloves garlic finely chopped
pinch sea salt and pepper
2 tbsp water

Instructions

Start by cooking your quinoa. In a saucepan add 1/2 cup quinoa to 1 cup water. Bring to a boil then reduce heat, add turmeric powder and sea salt, simmer for 12-15 minutes, or until cooked.
Grate carrots, chop spring onion, tomatoes, cabbage and avocado. Toss veg into a bowl with turmeric quinoa, chickpeas and chopped cilantro, sprinkle generously with salt and pepper.
Prepare dressing: In a small bowl add 1/4 cup tahini, lime juice, chopped garlic, and pinch salt and pepper. Whisk to combine. Add splashes of water to thin, I used about 2 tablespoons.
Pour dressing over taco mix and toss to combine. Sprinkle with more sea salt and pepper, and cayenne flakes to taste. Scoop mixture into corn tortillas and serve with fresh lime.