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Sweet Chili Vegetable Tacos with Tangy SunButter Sauce


This fusion dish is full of colorful veggies folded into a taco and topped with Tangy SunButter Sauce.

Course Main Dish
Cuisine Asian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Servings 6 servings
Author Lindsey Johnson

Ingredients

For sauce:

  • 1/2 cup No-Sugar-Added or Natural SunButter

  • 2 tablespoons reduced-sodium tamari

  • 2 tablespoons fresh squeezed lime juice

  • 2 tablespoons rice wine vinegar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon sambal oelek

  • 2 teaspoons finely grated fresh ginger
  • 1 garlic clove finely minced



For tacos:

  • 2 tablespoons avocado oil or other flavorless oil

  • 2 tablespoons reduced-sodium tamari
  • 2 tablespoons honey
 or maple syrup
  • 2-3 teaspoons sambal oelek
  • 2 teaspoons toasted sesame oil

  • 2 cups butternut squash cut into 1/2” dice

  • 1 medium red onion halved and thinly sliced lengthwise

  • 1 pound Brussels sprouts trimmed and halved


For serving:

  • Warm corn or flour tortillas

  • Chopped cilantro

  • Diced avocado
  • Lime wedges

Instructions

  1. In a medium bowl, whisk together sauce ingredients. Set aside until ready to serve.
  2. Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
  3. 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.
  4. 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.
  5. 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.

Recipe Notes