Spiced Roast Squash Tacos with Slaw (vegan & gluten-free)

Roasted squash, sweet and sticky spiced onions combined with crunchy nutty slaw. Load everything onto some soft buckwheat tacos – very very tasty indeed! 

It’s an easy and healthy recipe and completely adaptable – here’s some of my favourites toppings;

  • Mixed beans with avocado

And some options for the tacos; 

  • These pancake style, naturally gluten free buckwheat versions. 
  • Shop bought if you’re pushed for time 

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  2 servings
  15 minutes preparation time
  1 hr cook time


For the squash; 
  • 1 medium Pumpkin or squash peeled and cut into cubes 
  • 3 tbsp olive oil 
  • 1 onion cut into long slices
  • 1/2 tsp cumin seeds 
  • 1 tsp ground coriander 
  • 1 tsp turmeric 
  • Juice 1/2 lemon 
  • 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 
  • 2 tbsp extra virgin olive oil 
  • Juice 1/2 lemon 
  • 1 tbsp whole grain mustard 
  • 1 tsp maple syrup
  • Big pinch sea salt 
For the tacos; 
  • 1 cup plus 1/4 cup buckwheat flour 
  • 1 cup – 250ml water 
  • 1 tbsp oil
  • 1/2 tsp Organic apple cider 
  • Pinch sea salt 
  • Mint
  • Coriander 


To make the spiced squash; 
  1. Pre heat your oven to 180c. 
  2. Add the squash to a baking tray with olive oil, salt and pepper.
  3. Bake for 45-1hr or until soft inside and caramelised on the outside,
  4. In a large pan add the oil and heat to a low -medium heat, add in the onion. Fry for aprox 10-12 minutes until soft and browning.
  5. Now add the spices and stir to combine.
  6. When the squash has roasted, add it to the pan with the onions.
  7. Stir to combine then squeeze in the lemon juice, salt & chili flakes.
  8. Set aside.
To make the slaw; 
  1. Finely slice the cabbage into long strips. 
  2. Cut the sping onion diagonally, Add them all to a large bowl. 
  3. Now toast the seeds by adding them to a dry pan. Toast on a medium heat until lightly toasted. Add to the veg.
  4. To make the dressing add all the ingredients to a jar, replace the lid and shake to combine. 
  5. Dress the veg with the dressing. 
To make the pancakes; 
  1. 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. 
  2. 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. 
  3. Cook on a medium heat for approximately 2 minutes until there are bubbles in the pancake and you can lift over to flip easily. 
  4. Flip and cook on the other side for 30 seconds to a minute
  5. Remove from the pan and place on and cover with a clean cloth to keep warm. 
  6. Repeat the process with the rest of the batter. 
To serve 
  1. Load the pancakes with the spiced squash and slaw. Top with lots of mint and coriander.

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