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Harissa Miso Delicata Squash Tacos - easy vegan meal that's ready in 30 minutes! | healthynibblesandbits.com
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Servings: 6
Author: Lisa Lin

Harissa Miso Delicata Squash Tacos

Delicata squash are roasted in a tasty harissa miso sauce and stuffed in warm corn tortillas. They're the perfect weeknight meal! Serves 6.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins


  • 1 pound (450g) delicata squash
  • 3 tablespoons olive oil
  • 2 tablespoons Mina spicy harissa sauce
  • 1 1/2 tablespoons white miso paste
  • 2 teaspoon maple syrup
  • 1/2 teaspoon salt
  • 1 15 ounces can (440g) chickpeas
  • salsa
  • 1 medium avocado, sliced
  • 6 corn tortillas


  • Preheat oven to 400 degrees F (205 degrees C). Line a baking sheet with parchment paper and set aside.
  • Rinse the delicata squash. Chop off the ends, and split the squash in half, lengthwise. Dig out the seeds with a spoon, and slice the squash into 1/2-inch thick half moons.
  • In a small bowl, mix the olive oil, harissa, miso, maple syrup, and salt. Mix half of this harissa mixture with the delicata squash.
  • Spread delicata squash on the baking sheet in a single layer. Bake for 20 to 23 minutes, flipping the squash halfway through.
  • While the squash is baking, prepare the chickpeas. Drain and rinse chickpeas under cold water. Stir remaining harissa mixture with the chickpeas.
  • When there are about 5 minutes left, start heating up the corn tortillas. I placed them right over my gas burner for a few seconds to give the tortillas some charring. The tortillas also heat well in a pan.
  • Fill each tortilla with chickpeas, delicata squash, salsa, and a few slices of avocado. Serve immediately.
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