These tacos are so good – spiced roasted squash, sweet and sticky onions combined with the lovely fresh crunchy nutty slaw. Delicious!
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I love the combination of spiced roasted squash, sweet and sticky onions combined with the lovely fresh crunchy nutty slaw. It’s a squidgy, heavenly mix all loaded into cute little soft buckwheat tacos–delicious indeed!
The buckwheat tacos are naturally gluten-free so this is great for any allergies, but I’ve listed some additional options below.
I hope you love them as much as me. xxx
It’s an easy and healthy recipe and completely adaptable–here’s some of my favourite toppings;
Mixed beans with avocado
Pea & mint dip with dukkah
Beetroot hummus & salad
Roast veg with hummus
And some options for the tacos;
These pancake style, naturally gluten-free buckwheat versions.
Shop bought if you’re pushed for time
Make some fluffy flatbreads for extra squidge
These tacos are so good - spiced roasted squash, sweet and sticky onions combined with the lovely fresh crunchy nutty slaw. Delicious!
Prep time: 15 minutes mins
Cook time: 1 hour hr
2 servings
No ratings yet
Ingredients
For the squash
- 1 medium pumpkin or squash peeled and cut into cubes
- 2 tbsp olive oil
- 1 red onion cut into long slices
- 1/2 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp turmeric
- Pinch sea salt flakes
- 1/4 tsp chilli flakes
For the slaw
- 1/4 White cabbage sliced finely
- 3 spring onions sliced
- 4 tbsp sunflower seeds toasted
- 4 tbsp chopped mint
For the dressing
- 2 tbsp extra virgin olive oil
- Juice 1/2 lemon
- 1 tbsp wholegrain mustard
- 1 tsp maple syrup
- Big pinch sea salt
For the tacos
- 150 g buckwheat flour
- 250 ml water
- 1 tbsp olive oil
- 1 tsp organic apple cider
- Pinch sea salt
For the toppings
- Hummus
- Mint
- Dill
Instructions
To make the spiced squash
Pre heat your oven to 180c.
Add the squash, spices and onion to a baking tray with olive oil, salt, pepper and chilli.
Bake for 45-1hr or until soft inside and caramelised on the outside.
Set aside.
To make the slaw
Finely slice the cabbage into long strips.
Cut the spring onion diagonally, Add them all to a large bowl along with the chopped mint.
Now toast the seeds by adding them to a dry pan. Toast on a medium heat until lightly toasted. Add to the veg.
To make the dressing, add all the ingredients to a jar, replace the lid and shake to combine.
Dress the veg with the dressing.
To make the pancakes
Add the flour and salt to a large bowl. Stir to combine. Add in the water, oil and vinegar. Mix to a smooth batter. Set aside for 10 minutes.
Add a little oil to the base of a non-stick small frying pan. Add 1/4 cup of the batter to the pan and swirl around the bottom so you get an even pancake.
Cook on a medium heat for approximately 2 minutes until there are bubbles in the pancake and you can lift over to flip easily.
Flip and cook on the other side for 30 seconds to a minute.
Remove from the pan and place on and cover with a clean cloth to keep warm.
Repeat the process with the rest of the batter.
To serve
Load the pancakes with hummus, spiced squash and slaw. Top with lots of mint and dill.
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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
More Recipes with Squash, Onions or Cabbage
Whole Baked Pumpkin with Harissa Rice, Oh How Wicked!
Crispy Tofu with a Sesame Coating and Peanut Salad
Mushroom Tofu Burgers with Caramelised Onions and Root Fries
Chana Masala Mango Naan
Red Lentil Crepes with Charred Cabbage
Creamy Coconut Dal with Tarka and Mini Flatbreads
Discuss this Recipe with Niki
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Thank you, and much love, Niki xxx
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