In the summer, I’m always looking to make meals that are simple, fresh and delicious, and these vegetarian tacos fit the bill. Root vegetables may be at their prime from fall through spring, but I’ve found that even in the warmer months, carrots and sweet potatoes are plentiful and parsnips aren’t really too hard to find. The root veggies are roasted like I would in the winter, but served on top of a spicy avocado smash in corn tortillas. Add some crumbled, salty feta and delicate microgreens to take them over the top. All you need is an ice-cold beer, and you’ve got the perfect patio dinner.

INGREDIENTS

3 carrots, peeled and chopped
2 parsnips, peeled and chopped
Smoked paprika
Salt & pepper
Olive oil
1 avocado, chopped
1 scallion, chopped
1 clove garlic, minced
1/2 jalapeño, minced
A handful of cilantro, chopped
Juice of 1/2 lemon
White or yellow corn tortillas, warmed
Feta cheese, crumbled
Microgreens

INSTRUCTIONS

1. Preheat oven to 425 degrees. In a bowl, toss the chopped carrots and parsnips with a generous amount of olive oil, smoked paprika, salt and pepper. Spread evenly on a baking sheet and bake 20-30 minutes, until soft.
2. Meanwhile, prepare the avocado spread. Combine avocado, scallion, garlic, jalapeño, cilantro, and lemon juice in a food processor. Drizzle with a small amount of olive oil and sprinkle with salt and pepper; pulse everything until combined.
3. To serve, spread avocado mixture on the bottom of each taco. Top with root veggies, cheese, and microgreens.

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