This dish can be prepared ahead of time and roasted just before serving for an easy weeknight meal that is on the table in 30 minutes.
Recipe developed by Clarissa Paimanta, RD and tested by Jennifer Krasilovsky, 2021 Kidney RD intern.
- 6 tablespoons avocado oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon salt, to taste
- A pinch of pepper, to taste
- 2 medium onions, sliced into 1/2-inch wedges
- 2 large carrots, peeled and sliced into thin, 2-inch batons
- 3 large portabella mushrooms, sliced
1. Preheat the oven to 425 ℉. Line two baking sheets with parchment paper.
2. In a small bowl, add the avocado oil, cumin, garlic, smoked paprika, dried oregano, chili powder, salt and pepper. Mix well to combine.
3. To a mixing bowl, add your onions and carrots and half of your marinade. Toss to coat, then transfer them to your baking sheet in a single layer. Place in the oven for 20 minutes.
4. To the same mixing bowl, add your sliced mushrooms and the rest of the marinade. Toss to coat well.
5. At the 20 minute mark, toss the onions and carrots. Then add the mushrooms to the same pan and put it back in the oven. Let them bake for 10 more minutes until all vegetables are tender.
6. Warm your tortillas, then assemble your tacos. Stuff each tortilla with your roasted vegetables then top with avocado crema or guacamole and dairy-free yogurt, pickled red onions, and cilantro. Enjoy!
Make a meal: Enjoy with a side salad or some rice and beans on the side.
Lower Potassium: Substitute 2 small zucchinis, cut into 2-inch long and ¼-inch thick batons, for the mushrooms to lower potassium to 325 mg per serving. Cook them the same way as you would the mushrooms. Using dairy-free yogurt instead of the avocado crema or guacamole further reduces potassium to 260 mg per serving.