Cooking is a passion of mine, but even I have my limits.

After three weeks of whipping up breakfast, lunch, and dinner for our family of four while staying at home, I must admit that my creativity is waning. Especially with limited fresh ingredients and no spontaneous grocery trips.

spicy peanut brussels sprout tacos

That said, this time at home has been rich with delicious meals. Every day begins with pancakes, a glass of pinot noir, or a nourishing dinner that brings us together. We’ve enjoyed tacos frequently, likely because we always have beans, rice, and corn tortillas readily available. Plus, there's something about a fantastic taco that just hits the spot.

I’ve been cooking plenty of plant-based dinners, especially since our meat and fish are mostly frozen. These Brussels sprouts tacos have turned out to be my best vegetarian dish during quarantine—Adam even remarked that he “didn’t miss the meat.” The spicy peanut sauce and creamy avocado make these feel hearty.

Even better, they utilize Brussels sprouts, radishes, and onions—three veggies that can last for weeks when stored correctly (Brussels and radishes in the fridge's produce drawer, onions in a cool, dark pantry). As noted before, great pantry meals rely on veggies that either freeze well or are sturdy enough to last, like these or other root vegetables.

brussels sprout taco ingredientsbrussels sprout tacos on tray

The magic of these tacos lies in the sauce. This peanut sauce is a secret superstar, transforming the other ingredients into something irresistible. The recipe yields about 1 1/4 cups of sauce, giving you some extra to enjoy. If you decide to double it, you’ll find it’s worth it! Use it for stir fries, drizzle on a spring roll bowl, or mix with a splash of rice vinegar or lime juice for a salad dressing you can use all week.

spicy peanut brussels sprout tacos

Check out the recipe below, and I’d love to hear how you’re getting creative with pantry staples this week!

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Description

Spicy Peanut Brussels Sprouts Tacos for a Flavorful Vegetarian Meal

Ingredients

For the tacos:

  • 3 cups Brussels sprouts, quartered
  • 1 cup radishes, quartered
  • 1 tablespoon sesame oil
  • 1 teaspoon honey
  • 1 teaspoon coconut aminos or soy sauce
  • 1 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 8 – 12 corn tortillas
  • 2 avocados, mashed
  • peanut sauce (recipe below)
  • Optional garnishes: pickled onion or raw onion, cilantro, chopped peanuts, lime wedges

For the spicy peanut sauce:

  • 1 garlic clove
  • 1/2 cup peanut butter
  • 1/2 cup coconut milk
  • 1 tablespoon brown sugar
  • Zest and juice of 1 lime
  • 1 tablespoon soy sauce
  • 1 teaspoon fish sauce
  • Squeeze of sriracha
  • Kosher salt, to taste

Instructions

For the tacos:

  1. Preheat your oven to 400°F. On a lined baking sheet, toss Brussels sprouts and radishes with oil, honey, coconut aminos, chili powder, and salt. Roast until crisp and golden, about 20 minutes. Remove from the oven and set aside.
  2. Char corn tortillas using tongs over a gas burner until the edges blacken. Flip and repeat, then keep warm in a large ziplock bag. Alternatively, wrap tortillas in a towel and warm them in the oven for a few minutes.
  3. On each tortilla, spread a scoop of mashed avocado, followed by Brussels sprouts, radishes, pickled onion, cilantro, and peanuts. Drizzle with peanut sauce and serve with lime wedges.

For the spicy peanut sauce:

  1. Blend all ingredients until smooth. If the sauce is too thick, add a bit of hot water and blend again. Store in a jar in the fridge for up to 2 weeks.