Nori Wrap Tacos with Veggie Scramble & Microgreens
(0.00/5)These vibrant, plant-packed tacos use crispy nori seaweed sheets in place of traditional tortillas for a nourishing twist. Filled with scrambled chickpea "eggs" or regular eggs (optional), crunchy veggies, olives, tangy slaw, and topped with fresh microgreens, this dish is ideal for a brunch platter, light lunch, or post-yoga fuel-up. Bursting with flavor and texture, each bite delivers savory, tangy, and earthy goodness — all while being allergy-friendly!
What You’ll Need:
For the Tacos
Optional Sauce
Prepration for:Nori Wrap Tacos with Veggie Scramble & Microgreens
Chef's Tips & Notes
Notes: For added crunch, serve with crushed toasted almonds or sunflower seeds. You can swap nori sheets for collard greens or gluten-free tortillas. Keep assembled tacos uncovered until serving to prevent sogginess.
NEXT RECIPES
Loaded Plantain Nachos with Cashew Cheese and Guacamole
A fully loaded, dairy-free, soy-free, and gluten-free take on nachos—featuring crispy plantain chips topped with creamy cashew cheese sauce, guacamole, black beans, green salsa, and a dollop of dairy-free sour cream. A bold, satisfying platter for game day, parties, or a fun family dinner.
Golden Duck Confit Noodle Bowl
A soul-warming, aromatic broth cradles gluten-free noodles, vibrant vegetables, and a crispy duck leg. This bowl is bold, comforting, and free of gluten, soy, and dairy—perfect for a gourmet allergy-conscious meal.
Savory Zucchini Hemp Mini Muffins
These fluffy, veggie-packed mini muffins are perfect for snacking or serving with soups and salads. Made with shredded zucchini, herbs, and gluten-free flour, then topped with a sprinkle of nutty hemp seeds.