Vegetarian Taco Bar

I love making these tacos, they are packed in flavor and secretly I’m so happy that I tricked my 9-year-old to eat lots of healthy vegetables. Don’t get me wrong, he is a great eater though I just feel like he doesn’t get many vegetables. In addition, I want him to just love the color contrast and as my mom always said, “you want to eat like the colors of the rainbow.” I prepare one batch of everything and I have it ready for quick dinners. I do add Monterey Jack Cheese and Cotija for my son as he asks for it, but you can make it without it and make it 100% vegan. Hope you can make this and maybe they become a staple at your home too...

Vegetarian Taco Bar

Servings (Varies… but about 12-15 + tacos)



• 1 cup of cashews
• 2 tbsp of lemon juice
• ¼ cup of nutritional yeast
• 4 tbsp Mother In Laws Gochujang or Sriracha
• 1 tbsp white vinegar
• 1 garlic clove
• Salt to taste

• 3 – 4 Sweet Potatoes, chopped into cubes skin on
• 2 garlic cloves
• A bunch of Rosemary
• 2 tbsp olive oil
• Salt

• 1 head of Red Cabbage
• ¼ cup Olive Oil

Shredded Monterey Jack

• 1 cup parsley
• 1 cup cilantro
• ½ cup olive oil
• 2 garlic cloves
• 2 tbsp of champagne vinegar (sherry vinegar will work well too)
• ¼ red onion
• 4 chiltepines or 1 tsp of red pepper
• Salt to taste

• Crumbled Cotija
• Microgreens Broccoli
• Avocado
• Sliced Tomatoes

Tortillas: I absolutely love using 4” corn tortillas when doing a taco bar… I used red, blue, white and yellow corn. I heated them up with butter and placed them in a tortilla warmer. You can skip the butter and just heat up on high heat.



The way this goes, is you prep everything, and you have it ready to heat up and “build your own taco.” I know it’s a lot of components…feel free to exchange with anything else you may have in hand…

Soak your cashews for 4 – 8 hours, tip: if you get cashew pieces they soften way faster and you save some money as pieces are always less expensive.

After soaking, rinse and place on blender. Add all the other ingredients and pulse. You will have to add a little of water, just do it 1 tbsp at a time so its minimum. Once its completely smooth, transfer to a glass jar and its ready to be used or you can place it in the fridge. It lasts about 7 days.

Set your oven to 375 and while its heating up, chop your potatoes, garlic and rosemary. Mix it all in and add olive oil. Continue to mix to ensure all your potatoes are covered with olive oil and then sprinkle your salt. Place on a baking sheet evenly and put in the oven. Leave them undisturbed for 40 minutes, then take out and mix them around. Mine go in for another 10 -15 minutes to continue to caramelize in parts.

Slice the cabbage in big slices, but do not take apart. Place on foil 1 half and 1 half in another piece of foil. Drizzle all over olive oil, sprinkle kosher salt and fresh ground pepper. Wrap with more foil and place on a hot grill for 40 minutes. Remove carefully and place on a serving bowl. You should have a nicely charred red cabbage.

This is by far one of my favorite salsas. You can modify as much as you want, i.e. instead of chiltepin you can add a serrano or jalapeno. You can add capers, basil, lemon juice, etc. Depending on what I have I change this a lot. It’s my go to for a fresh taste, specially over summer with vegetables or hanger steak.

Finely chop your ingredients and add your liquids afterwards – salt to taste. You can also use a food processor, if so…I recommend for you to chop first the garlic, next add the onion and finally the rest of the ingredients. Pulse carefully so it doesn’t turn into mush.

Get your garnishes ready in serving bowls and heat up your tortillas.

Spread 1 tablespoon or less of the cashew cheese. Sprinkle Monterey Jack Cheese, then add sweet potatoes. Next goes your cabbage, drizzle chimichurri sauce and top with cotija and broccoli microgreens.

Another good combo is, spread 1 tablespoon of cashew cheese, place sliced tomatoes, avocados, chimichurri sauce and sprinkle cotija. Top with broccoli microgreens.