Squash Tacos - Laura Thomas, PhD | Registered Nutritionist | Wellness Advocate

Ingredients

• 3 cups of squash, peeled & cubed (I used onion and kombucha squash, but use whatever squash or sweet potato) (about 1 large squash or 2 small ones)
• 1 red onion, diced
• 2 cloves garlic, minced
• 1 tbsp. each of fresh sage and rosemary, finely chopped
• 1 tspn. smoked paprika
• 1 package of tempeh, cut into cubes
• 1 pack mushrooms (like cremini or baby portabella), sliced
• S&P to taste
• 1 tbsp. coconut oil, divided
• 1 avocado, cubed
• 1 can coconut milk
• 2 tbsp. lime juice
• Stack of corn tortillas & hot sauce, & pico de gallo and salad to serve