Easy-peasy 100% plant-based dinner the whole family will love. Or why not invite some friends too? They are quick to make and don't require much cooking time or skills. If you are one of my non-plant-based munchers, why not give this recipe a try on this beautiful "Meatless Monday?" You won't regret serving this to your table guests.

I could go for another one right now. Unfortunately, there were no leftovers so I will have to come up with something else for tonight's dinner. Well actually I should almost start cooking right now, but let me quickly share this lovely recipe with you.

Feels good to be back in my own kitchen after being on a house hunt for the past week. I went down to the coast and Cambodian places that serve yummy vegan food are very scares.... I must admit, there were a few cheat moments and I had some cheese here and there. But all in all, I did well in ordering vegan food everywhere I went. Missed my green smoothies the most though!

But stunning spot on earth. can't wait to move down there. One more month! Hope you guys have some wild and happy plans for the near future too.

But now it's time for tacos!

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Roasted Chickpea and Cauliflower Tacos With Bell Pepper Sauce and Cashew Sour Cream

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Ingredients (serves 3)

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6 organic taco corn shells (or make your own)
3-5 cups shredded salad greens of your choice
1.5 cup shredded white cabbage

For the roasted chickpeas and cauliflower

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3 cups cauliflower florets
2 cups cooked chickpeas, drained

herb mix (divided)

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1-2 tsp chili powder
1 tbsp dried oregano
1 tsp ground cumin
1 tsp ground coriander seeds
1 tsp onion powder
1 tsp garlic powder
Sea salt and black pepper to taste

For the bell pepper sauce

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1 cup onion, chopped
2-3 clove of garlic, minced
1.5 cup bell pepper (any color), chopped
1.5 cup tomatoes, chopped
1/2 cup water

Cashew sour cream

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1/2 cup soaked raw cashew nuts
1/2 avocado
1 lime, juice only
1 cup fresh parsley or cilantro
1 tbsp apple cider vinegar
1/4 cup water
Sea salt and pepper to taste

Directions

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1. Preheat oven to 200C or 400F.
2. Add cauliflower, chickpeas, and half of the herb mix to a baking sheet. drizzle with cooking oil and toss to coat. Roast until browned and tender. Toss every halfway through.
3. Meanwhile, make the bell pepper sauce. Heat cooking oil over medium heat. Saute onion for 2-3 minutes, stirring regularly. Add garlic, bell pepper and the other half of the herb mix and cook for an additional 1 to 2 minutes. Then stir in tomatoes and water. cover and cook for 10 minutes.
4. Meanwhile, add all cashew sour cream ingredients to a blender or food processor and process until creamy.
5. Heat taco corn shells in the oven. Fill as you like with the chickpea and cauliflower mix, bell pepper sauce, and cashew sour cream.

¡Buen provecho!

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ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH FUJI X-M1

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