MUSHROOM MEAT TACOS WITH ROASTED BROCCOLI GUACAMOLE

INGREDIENTS

• MUSHROOM MEAT
• 1 cup portobello (about one med mushroom cap) chopped
• ½ shiitake chopped
• 1 green onion chopped
• 1 TBS roasted unsalted sunflowers seeds
• ½ tsp liquid aminos (or soy sauce)
• ½ tsp Worcestershire
• 1 clove garlic minced
• ½ tsp cumin
• ½ tsp hot sauce
• ¼ tsp garlic powder
• pinch of salt
• 1 TBS lime juice
• BROCCOLI GUACAMOLE
• 1 cup broccoli flowerettes
• ¼ avocado
• ¼ tsp garlic powder
• ¼ tsp cumin
• 2 TBS tomato finely chopped
• ½ TBS lime juice
• OPTIONAL TOPPINGS
• Cilantro, hot sauce,1 TBS plain yogurt of choice (coconut milk, almond, greek), cheese of choice

INSTRUCTIONS

1. Preheat oven to 400 degrees
2. Spray baking sheet with non-stick cooking spray
3. Lay broccoli flowerettes on sheet, spray with cooking spray, sprinkle with a pinch of salt
4. Bake for about 20 min or until browned
5. Meanwhile, in a food processor, blend portobello, shiitake, sunflower seeds and garlic (you should get a chopped meat consistency)
6. Transfer to a bowl, and add remaining ingredients
7. Spray a pan with nonstick cooking spray and cook for about 5 minutes (or until hot)
8. Once broccoli is done, take out of the oven and allow to cool for about 10 min
9. Chop broccoli, and transfer to a bowl
10. Add remaining guacamole ingredients and stir completely (the avocado should completely cover broccoli)
11. Spoon ingredients into desired "wrap/shell"
12. Top with optional hot sauce, cilantro and salsa
13. ENJOY!

Recipe and Photo from Cookies to Kale