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Vegan Tacos
Rini
Vegan Tacos made with brown rice, Brussels sprouts and pomegranate. Healthy, Quick lunch or dinner recipe.
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Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course
Appetizer
Cuisine
American
Servings
4
vegan tacos (grande)
Calories
614
kcal
Ingredients
1x
2x
3x
4
Taco Shells
1
Pomegranate
de-seeded
2
cups
Wild Rice
Uncooked
1
cup
Brown Rice
Uncooked
2
cups
Brussels Sprouts
1
tsp
cayenne pepper
1
tsp
taco seasoning
2
tsp
Extra Virgin Olive Oil
2
tsp
sea salt
for the Brussels Sprouts
1
tsp
black pepper
(optional)
1
tsp
sea salt
for boiling the rice
Water
to boil the rice in
1
cup
apple salsa
Instructions
Preheat oven to 350 degrees
Cut each Brussels Sprout into 4 pieces. Cut lengthwise
Wash the wild rice in cold water
In a medium pan, add the water and the wild rice
Add the salt for the rice
Cook the rices until the rice grains have doubled in size (About 12min)
While the rice is cooking, mix the Brussels sprouts, EVOO, salt, black pepper and cayenne pepper
Lightly spray a baking sheet or casserole dish with cooking spray.
Add the Brussels sprouts to the tray and place them in the oven
Allow them to brown on the outside and then remove them from the oven
Remove the rice from the heat and drain out all the water
In a mixing bowl, add the Brussels sprouts and cooked rice
Add the taco seasoning and adjust any other spices or salt as needed
Bringing together the Vegan Tacos
If you are using store bought shells, toast them in the mini oven for about 2 minutes
Add the rice and Brussels sprouts mixture to the taco shells
Top with the salsa of your choice
Finish the vegan tacos by topping with the pomegranate seeds
Serve immediately
Notes
Nutrition info is approximate
Nutrition
Serving:
4
g
Calories:
614
kcal
Carbohydrates:
121
g
Protein:
18
g
Fat:
7
g
Saturated Fat:
1
g
Sodium:
1796
mg
Potassium:
843
mg
Fiber:
12
g
Sugar:
12
g
Vitamin A:
535
IU
Vitamin C:
45
mg
Calcium:
70
mg
Iron:
3.5
mg
Keyword
how to make vegan tacos, Pomegranate recipes
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