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    Home → Tacos

    Grilled Vegetable Breakfast Tacos

    Published: Aug 17, 2018 · Modified: Jan 11, 2023 by Alkaline Recipes with Leave a Comment

    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.

    Jump to:
    • Ingredients
    • Instructions
    • Roasted Garlic Cashew Creme
    • Tools
    • Related

    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.
    Slice and season zucchini
    grill zucchini
    Grill zucchini
    Add scrambled eggs
    Lay out corn tortillas. Scramble eggs in non stick pan and spoon onto tortillas.
    Grilled Vegetable Breakfast Tacos
    Add zucchini, tomatoes and leeks to corn tortillas.
    Grilled Vegetable Breakfast Tacos

    Add roasted garlic cashew creme and salsa to tacos.

    Grilled Vegetable Breakfast Tacos single

    Grilled Vegetable Breakfast Tacos

    Roasted Garlic Cashew Creme

    Season garlic
    garlic on grill
    Grill garlic
    Garlic in blender
    Add grilled garlic and remaining ingredients to high speed blender and blend.
    Roasted Garlic Cashew Creme
    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.

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      Acai-Tini
    Print
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    Grilled Vegetable Breakfast Tacos

    Grilled Vegetable Breakfast Tacos


    ★★★★★

    5 from 2 reviews

    • Author: Alkaline Recipes
    • Total Time: 35 minutes
    • Yield: 6 tacos 1x
    Print Recipe
    Pin Recipe

    Description

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


    Ingredients

    Scale

    Vegetable Tacos

    • 5 cups sliced zucchini and squash
    • 6 cherry tomatoes, sliced
    • ¼ cup chopped leeks
    • 2 tbsp olive oil
    • 1 tsp salt
    • ½ tsp black pepper
    • 1 tsp 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 tbsp olive oil
    • 1 tsp sea salt
    • ½ tsp black pepper
    • 1 tbsp lemon juice, or juice of 1 lemon

    Instructions

    Vegetable Tacos

    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. 

    Roasted Garlic Cashew Sauce

    1. Mix olive oil, salt and pepper in bowl with garlic cloves. Reserve oil and add to blender when you blend the sauce.
    2. Place garlic cloves on the grill, and heat until they are tender, and have toasted grill marks.  Watch carefully--garlic cloves burn easily!
    3. Add roasted garlic, cashews, water, lemon juice (any remaining olive oil) to high speed blender.  Blend until smooth and add extra water if needed.
    • Prep Time: 15 minutes
    • Cook Time: 20 minutes
    • Category: Breakfast
    • Cuisine: American

    Nutrition

    • Calories: 288

    Keywords: dairyfree, eggs, glutenfree, tacos, vegetarian

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

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