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In a medium bowl, whisk together sauce ingredients. Set aside until ready to serve.
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Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
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In a large bowl, combine avocado oil, tamari, honey, sambal oelek, and sesame oil. Add the diced butternut squash and onion. Toss to coat. Using a slotted spoon, transfer the butternut and onion to the prepared baking sheet, leaving any extra sauce behind. Place in oven and roast for 15 minutes.
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Meanwhile, add the Brussels sprouts to the bowl with the remaining sauce. Toss to coat. After the 15 minutes, add the Brussels sprouts to the baking sheet and drizzle with any remaining liquid. Toss all of the vegetables together and place back in oven to roast for another 15 minutes, or until Brussels sprouts are bright green and caramelized on the edges. Remove from oven.
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To serve, spoon the vegetables into the warmed tortillas, drizzle with the SunButter sauce and top with chopped cilantro and diced avocado. Serve immediately with lime wedges on the side.