Roasted Vegetable Tacos with Chimichurri

INGREDIENTS

2 cups

chopped cauliflower

whole carrots, chopped (~1 1/2 cups or 150 g)

baby potatoes, quartered (170 g)

delicata squash (200 g) (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 (15 g)

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

optional: 1 Tbsp (15 ml) avocado oil

1 tbsp

maple syrup

Water to thin (~3 Tbsp or 45 ml)

~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