Grilled Vegetable Breakfast Tacos

Grilled Vegetable Breakfast Tacos. Tacos are actually the perfect food, and are appropriate any time of the day, whether it is for breakfast, lunch, dinner or snack. The addition of eggs, sort of makes these breakfast tacos, but who doesn't eat eggs for dinner?

Grilled fresh zucchini and squash, fresh home grown tomatoes and leeks, roasted garlic cashew sauce and salsa are a delicious combination to top your eggs and tortillas. Vegetarian, gluten free, dairy free.

Ingredients

• 5 cups sliced zucchini and squash
• 6 cherry tomatoes, sliced
• ¼ cup chopped leeks
• 2 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon red pepper flakes
• ½ cup salsa
• 6 eggs
• ¼ cup almond milk
• 6 corn tortillas

Instructions

1. Mix zucchini/squash with olive oil, salt, pepper and red pepper in bowl. Place on grill, and grill for 3 minutes on each side, or until zucchini is semi tender.
2. Whisk 6 eggs and almond milk together in a bowl. Add to non stick pan, and scramble eggs on medium low heat.
3. Slice tomatoes and leeks
4. Place corn tortillas on grill for a few second to heat them after you have removed vegetables.
5. Build your taco: corn tortilla, scrambled eggs, grilled vegetables, fresh tomatoes, leeks- top with roasted garlic cashew sauce and salsa.

Add roasted garlic cashew creme and salsa to tacos.

Grilled Vegetable Breakfast Tacos

Roasted Garlic Cashew Creme

Tools

The most essential tool used in this recipe, is of course, the grill. I use and love the George Foreman Grill that is suitable for indoor and outdoor cooking. It is easy to use, easy to clean, and my food turns out perfect every time. Check out my review of this grill, here.

Related

Recipe

Grilled Vegetable Breakfast Tacos

Alkaline Recipes

Tacos are perfect any time of the day!  These breakfast tacos are topped with grilled vegetables and roasted garlic cashew sauce.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 6 tacos

Calories/serving 288 kcal

Ingredients

 

Vegetable Tacos

• 5 cups sliced zucchini and squash
• 6 cherry tomatoes sliced
• ¼ cup chopped leeks
• 2 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon red pepper flakes
• ½ cup salsa
• 6 eggs
• ¼ cup almond milk
• 6 corn tortillas

Roasted Garlic Cashew Sauce

• ½ cup garlic cloves
• ½ cup raw cashews
• ¾ cup water
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 tablespoon lemon juice or juice of 1 lemon

Instructions

 

Vegetable Tacos

• Mix zucchini/squash with olive oil, salt, pepper and red pepper in bowl.  Place on grill, and grill for 3 minutes on each side, or until zucchini is semi tender.
• Whisk 6 eggs and almond milk together in a bowl.  Add to non stick pan, and scramble eggs on medium low heat.
• Slice tomatoes and leeks
• Place corn tortillas on grill for a few second to heat them after you have removed vegetables.
• Build your taco:  corn tortilla, scrambled eggs, grilled vegetables, fresh tomatoes, leeks- top with roasted garlic cashew sauce and salsa. 

Roasted Garlic Cashew Sauce

• Mix olive oil, salt and pepper in bowl with garlic cloves. Reserve oil and add to blender when you blend the sauce.
• Place garlic cloves on the grill, and heat until they are tender, and have toasted grill marks.  Watch carefully--garlic cloves burn easily!
• Add roasted garlic, cashews, water, lemon juice (any remaining olive oil) to high speed blender.  Blend until smooth and add extra water if needed.