1. ½ tablespoon coconut oil
  2. 1 cup diced butternut squash
  3. 6 Dr. Praeger’s Brussels Sprouts Cakes
  4. 6 Organic corn taco shells
  5. 1 cup black beans, rinsed & drained
  6. 1 cup shaved purple cabbage
  7. 1 cup shaved brussels sprouts
  8. ½ cup pomegranate seeds
  9. 1 lime
  10. Pinch of sea salt
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Brussels Sprouts Cakes
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Serves: 2
Cook Time: 35 minutes

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Add coconut oil and diced butternut squash to a baking sheet and roast in the oven for 25 -30 minutes, until the squash are soft and browned.
  3. Cook Dr. Praeger’s Brussels Sprouts Cakes according to package instructions and dice.
  4. Heat tortilla shells and top with; cabbage, roasted squash, diced brussels sprouts cakes, black beans, pomegranate seeds, shaved brussels sprouts, fresh squeezed lime juice and a pinch of sea salt.