Still think sprouts are just for garnishing? It’s time to dispel that misconception for good with a main course everyone will love. There’s really nothing better than these vegan, sprout-powered tacos—with homemade cassava tortillas, piled high with guac. It’s sure to be a new Friday night favorite in your house.

(There are a lot of little steps and components here, but don’t be intimidated—they’re all deliciously simple!)          

Homemade Cassava Tortillas 

(recipe based on Otto’s Naturals, makes 12 tortillas)

1 ½ c cassava flour 

4 Tbsp olive oil 

¾ c warm water  

1/2 tsp of salt

Power Protein Beans

4 shallots, finely sliced

1 c shiitake mushrooms, sliced  

1 tsp chipotle powder 

A pinch of salt  

2 c fresh Power Protein sprouts 

Cabbage Cauliflower Slaw  

¼ of a head of purple cabbage, finely sliced  

⅓ of a head of cauliflower, finely chopped

2 Tbsp finely chopped cilantro 

1 lime, juiced 

1 tsp salt   

Simple Guacamole 

3-4 ripe avocados, flesh scooped into bowl 

¼ c fresh garlic sprouts, minced (or sub a small shallot, diced) 

1-2 limes, juiced   

¼ c finely chopped cilantro 

1 jalapeno, minced (optional)

A pinch of salt

TO MAKE TORTILLAS:

  1. Combine ingredients in a bowl until a soft dough forms, adding water as needed. The texture should feel like firm sugar cookie dough.
  2. Heat a dry griddle on high and roll the dough into 12 balls.
  3. Flatten each ball on a tortilla press (or flatten between two sheets of parchment paper with a rolling pin).
  4. Cook a few at a time, about 45 seconds to 1 minute on each side (or until lightly cooked—no oil needed).
  5. Wrap cooked tortillas in a clean kitchen towel to keep warm and steamy until serving.

TO MAKE BEANS:

  1. Sauté shallots, mushrooms, chipotle powder, and salt over medium heat in a bit of olive oil until softened and fragrant (3-4 minutes).
  2. Stir in Power Protein sprouts, cover pan, and cook for 5-6 minutes more.
  3. Remove from heat and serve in a bowl.

TO MAKE SLAW:

  1. Toss all ingredients well in a large bowl, massaging the salt and lime juice into the slaw.
  2. Let sit at room temperature for 10-30 minutes and serve.

TO MAKE GUACAMOLE:

  1. Mash avocados roughly, then stir in remaining ingredients.
  2. Adjust salt and lime juice as needed and serve in a wide bowl.

FOR EATING:

  1. Set all bowls on the table.
  2. Assemble tacos one at a time, piling a scoop of each ingredient into a tortilla.
  3. Add salsa and other toppings as desired. Enjoy!