Up Beet Kitchen

  • Recipe Index
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
  • Recipe Index
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » All Recipes » Burgers, Sandwiches, and Wraps Recipes

    Roasted Beet and Crispy Kale Tacos with Avocado Sauce

    Published: Nov 23, 2020 by Allison · This post may contain affiliate links · 1 Comment

    • Share
    • Tweet
    ↓ Jump to Recipe

    These roasted beet and crispy kale tacos with avocado sauce are bursting with veggie goodness and flavour!

    overhead shot of one taco with roasted beets, chickpeas, kale, and avocado sauce.

    Happy Monday! Did you all have a good weekend? Major highlights from my weekend were of the food realm (surprise, surprise). I made butternut squash and white bean quesadillas on Friday, a version of these bowls with pasta instead of quinoa on Saturday, and I plan to make these pumpkin cinnamon rolls sometime this week. I joke that I might not have my life together, but what I lack in that department, I am making up for big time in the culinary department, haha.

    It’s funny: I enjoy beets every which way. I like them in borscht, smoothies, juices, and even desserts. (Don’t even ask me the number of times I ordered the red velvet beet cake with a side of peppermint lavender hot chocolate from Nourish a few years ago… it’s slightly embarrassing.) My mom? Not so much. The one way that she will eat them, however, is roasted. So, this past summer, when we were getting an abundance of them in our CSA, we ate our fair share of roasted beets. One of my favourite ways to enjoy them was in-you guessed it-tacos!

    Have you ever had roasted beets as a taco filling? To be honest, I had always gone for roasted squash and sweet potato, but it was not until this summer that I came up with the idea of throwing some roasted beets in there! If you’re anything like me, you’ll love them, especially combined with crispy kale, roasted chickpeas, olives, and avocado sauce. Totally delicious, if I do say so myself! 🙂

    overhead image of the avocado sauce, roasted chickpeas, olives, cashew parmesan, and the edge of a taco

    Want to save this post?

    Want to save this? Enter your email address below and we'll send it directly to your inbox. Plus you'll receive great new recipes, workouts, and inspiration for a happier, healthier life every week!

    straight on image of one of the tacos on a plate

    INGREDIENTS YOU’LL NEED

    • FOR THE ROASTED BEETS: Beets, extra virgin olive oil, sea salt, and freshly ground black pepper.
    • FOR THE CRISPY KALE: Kale, extra virgin olive oil, sea salt, and freshly ground black pepper. (This simply goes on top of the roasted beets and is baked until crispy.)
    • FOR THE ROASTED CHICKPEAS: Cooked chickpeas, extra virgin olive oil, garlic powder, fine sea salt, and freshly ground black pepper.
    • FOR THE AVOCADO SAUCE: Lemon or lime juice, avocado, tahini, garlic, sea salt, pepper, fresh herbs (cilantro, parsley, and/or basil are all great), and water.
    • OPTIONAL ACCOMPANIMENTS: Olives and vegan parmesan really take these tacos over the top!
    • FOR SERVING: Corn or flour tortillas.

    STEP BY STEP INSTRUCTIONS

    1. ROAST THE BEETS: Preheat the oven to 400 degrees Fahrenheit. Place the beets in a bowl. Drizzle with ¾ tablespoon of olive oil and sprinkle with salt and pepper. Toss to coat and transfer to a baking sheet lined with parchment paper. Put into the oven and set the timer for 40 minutes.
    2. MAKE THE CRISPY KALE:  Place the kale in a bowl. Add the remaining olive oil and a sprinkle of salt and pepper. Massage the oil into the kale so that it becomes tender. After 40 minutes are up, remove the beets from the oven, place the kale on top (making sure there’s space in between the kale leaves to allow it to crisp up), and place back in the oven for 7 more minutes.
    3. MAKE THE CRISPY CHICKPEAS: Meanwhile, make the crispy chickpeas. Place the chickpeas on a baking sheet. (Line with parchment paper if desired). Drizzle on the olive oil, and sprinkle with garlic powder, sea salt, and pepper. Gently toss to coat. Roast for 20 minutes.
    4. MAKE THE AVOCADO SAUCE: Add the lime or lemon juice, avocado, tahini, garlic, salt, pepper, herbs, and water to an upright blender. Blend until smooth. Transfer to a jar and cover with the lid until ready to serve.
    5. ASSEMBLE THE TACOS: Warm up the tortillas, if desired. Place desired amounts of roasted beets and crispy kale, chickpeas, olives, avocado sauce, and vegan parmesan, if using, on the tortillas and serve!

    overhead shot of the diced beets in a bowl

    straight on shot of two tacos on a white plate on a navy blue backdrop

    MORE TACO RECIPES

    • Barbecue Tempeh Tacos with Mango Salsa
    • Gochujang Tofu and Kimchi Tacos with Sunbutter Sauce
    • Crispy Chickpea and Butternut Squash Tacos with Zippy Parsley Sunflower Seed Sauce

    I hope you love these roasted beet and crispy kale tacos! If you make them, let me know how you enjoyed them by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen so that I can see what you’ve made. 🙂

    Enjoy!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    overhead shot of one taco with roasted beets, chickpeas, kale, and avocado sauce.

    Roasted Beet and Crispy Kale Tacos with Avocado Sauce


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Allison
    • Total Time: 1 hour 2 minutes
    • Yield: 4 servings 1x
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Description

    These roasted beet and crispy kale tacos with roasted chickpeas and avocado sauce are to die for! Relatively easy to make, they’re perfect for Taco Tuesday.


    Ingredients

    Scale

    ROASTED BEETS + CRISPY KALE

    • 6 medium/large beets, peeled and diced into ½-inch cubes (I used red and golden beets)
    • 1 ½  tablespoons extra virgin olive oil
    • Pinch each fine sea salt and freshly ground black pepper
    • 1 large bunch green kale, stems removed and roughly chopped

    ROASTED CHICKPEAS

    • 1 ½ cups cooked chickpeas (or 1 14-oz can, drained and rinsed)
    • 1 tablespoon extra virgin olive oil
    • ½ teaspoon garlic powder
    • ¼ teaspoon fine sea salt
    • Freshly ground black pepper, to taste

    AVOCADO SAUCE

    • ¼ cup freshly squeezed lemon or lime juice
    • 1 ripe avocado
    • 2 tablespoons tahini
    • 1 large garlic clove
    • ½ teaspoon fine sea salt
    • Freshly ground black pepper, to taste
    • ½ cup fresh cilantro (or sub basil)
    • ½ cup fresh parsley
    • ½ cup water

    OPTIONAL ADDITIONS

    • ½ cup pitted Kalamata olives, sliced
    • Vegan parmesan

    FOR SERVING

    • 8 small flour or corn tortillas

    Instructions

    1. ROAST THE BEETS: Preheat the oven to 400 degrees Fahrenheit. Place the beets in a bowl. Drizzle with ¾ tablespoon of olive oil and sprinkle with salt and pepper. Toss to coat and transfer to a baking sheet lined with parchment paper. Put into the oven and set the timer for 40 minutes.
    2. MAKE THE CRISPY KALE:  Place the kale in a bowl. Add the remaining olive oil and a sprinkle of salt and pepper. Massage the oil into the kale so that it becomes tender. After 40 minutes are up, remove the beets from the oven, place the kale on top (making sure there’s space in between the kale leaves to allow it to crisp up), and place back in the oven for 7 more minutes.
    3. MAKE THE CRISPY CHICKPEAS: Meanwhile, make the crispy chickpeas. Place the chickpeas on a baking sheet. (Line with parchment paper if desired). Drizzle on the olive oil, and sprinkle with garlic powder, sea salt, and pepper. Gently toss to coat. Roast for 20 minutes.
    4. MAKE THE AVOCADO SAUCE: Add the lime or lemon juice, avocado, tahini, garlic, salt, pepper, herbs, and water to an upright blender. Blend until smooth. Transfer to a jar and cover with the lid until ready to serve.
    5. ASSEMBLE THE TACOS: Warm up the tortillas, if desired. Place desired amounts of roasted beets and crispy kale, chickpeas, olives, avocado sauce, and vegan parmesan, if using, on the tortillas and serve!

    Notes

    If you really dislike beets, simply use butternut squash or sweet potatoes instead! One medium butternut squash or four sweet potatoes will yield enough for four servings.

    • Prep Time: 15 minutes
    • Cook Time: 47 minutes
    • Category: Lunch, Supper

    Did you make this recipe?

    Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Mary Beth says

      November 25, 2020 at 5:10 pm

      This is a fabulous meal, and speedy to make. A great way to get beets into my boys too. They loved it. Will make it again very soon.

      Reply
    About image for Up Beet Kitchen

    Hi, I'm Allison! Welcome to Up Beet Kitchen, a food blog with wholesome, nutrient-dense recipes designed to unearth vibrant health and wellness.

    More about me

    Trending Recipes

    • Chickpea Brown Rice Spinach Artichoke Casserole (Vegan)
    • straight on shot of a carrot cake breakfast bar piece on a fork on a white marble board
      Carrot Cake Oatmeal Breakfast Bars (V + GF)
    • straight on shot of slice of raw vegan banana cream pie on blue plate with coconut whipped cream and caramel sauce on top
      Raw Vegan Banana Cream Pie
    • a far out overhead shot of a serving of Moroccan carrot lentil salad in a pink bowl with some pita, hummus, and crackers on a plate beside it
      Moroccan Lentil Carrot Salad (Vegan)

    Follow Along on Social Media

    • Instagram
    • Facebook
    • Pinterest

    Latest Posts

    • featured image for the post, overhead photo of the salad in a large wooden bowl
      Bacon and Green Pea Tortellini Pasta Salad
    • featured image for the post, a row of protein bars on a sheet of parchment
      Brownie Protein Bars
    • featured image for post, a photo of the tofu in a bowl with sweet potato, avocado, and quinoa
      Chili Lime Tofu
    • featured image for the post, an overhead photo of the sauce in a ramekin
      Greek Yogurt Chipotle Sauce

    Footer

    back to top

    About

    • Privacy Policy
    • About Up Beet Kitchen

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact