Spicy Vegan Tacos


  • 1 cup, pureed Avocado, raw
  • 1/2 cup Quinoa, uncooked 
  • 1 cup water
  • 1/2 GoBio Vegetable cube
  • 1 eggplant, unpeeled (approx 1-1/4 lb) Eggplant, raw 
  • 1 clove Garlic, raw, minced
  • 1 small red, yellow or orange bell pepper, chopped
  • juice from 1/2 fresh lime
  • 1/2 tablespoon coconut oil
  • 1 tbsp chili powder (add more to your taste)
  • 1 tsp cumin 
  • 1 tsp paprika
  • 1/2 tsp sea salt
  • 1/4 tsp cayenne pepper
  • 1/4 cup fresh cilantro, chopped
  • 6 corn tortillas


    1.  add 1/2 cup uncooked quinoa to 1 cup broth (use 1 cup water mixed with 1/2 cube GoBio
    vegetable cube). Bring to a boil, cover and reduce heat to low. Cook for 10-15 minutes or until
    water is absorbed and let stand covered for 10 minutes
    2.  Sautee onions and eggplant over medium heat in coconut oil until barely soft.
    3.  Add spices and chopped pepper and cook for an additional 2-3 minutes coating vegetables
    4.  In a small bowl combine pureed avocado, lime juice and 1/2 of the cilantro and mix well
    5.  Assemble your tacos by placing quinoa at the bottom, then layer vegetables and top with
    avocado sauce and fresh cilatro. 

Makes 3 servings (2 tacos per serving)

Nutrition Breakdown per serving:

Calories: 416, Protein: 10g, Carbohydrates: 62g, Fat: 18g, Fiber: 17g, Sodium: 171mg

Posted in: Gluten Free, Main Dishes, Vegan, Vegetarian