Roasted Vegetable Tacos with Chimichurri

INGREDIENTS

2 cups

chopped cauliflower

whole carrots, chopped

baby potatoes, quartered

whole delicata squash ((or summer squash), sliced into rings and halved (seeds removed))

2 tbsp

avocado or melted coconut oil ((or sub water))

1/4 tsp

sea salt

1/4 tsp

cumin

1/4 tsp

chili powder

1 tbsp

maple syrup

5 cloves

garlic, crushed

small serrano peppers, seeds / stems removed

1 cup

packed cilantro, thick bottom stems cut off

1 cup

packed flat-leaf parsley

3 tbsp

ripe avocado

1/4 tsp

salt, plus more to taste

3 tbsp

lime juice

1 tbsp

avocado oil ((optional))

1 tbsp

maple syrup

3 tbsp

Water to thin ((plus more as needed))

~10 yellow or white corn tortillas (as fresh as possible)

optional: Toasted or raw pumpkin seeds

optional: Fresh chopped cilantro

optional: Fresh chopped radish

optional: Limes