Spiced Roast Squash & Caramelised Onion Tacos with Slaw

These tacos are so good – spiced roasted squash, sweet and sticky onions combined with the lovely fresh crunchy nutty slaw. Delicious!

spiced-roast-squash-tacos-with-slaw-vegan-gluten-free 1

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

spiced-roast-squash-tacos-with-slaw-vegan-gluten-free 1a

Spiced Roast Squash & Caramelised Onion Tacos with Slaw

These tacos are so good - spiced roasted squash, sweet and sticky onions combined with the lovely fresh crunchy nutty slaw. Delicious!
Prep time: 15 mins
Cook time: 1 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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