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

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.

It’s an easy and healthy recipe and completely adaptable, here are some of my favourite toppings; mixed beans with avocado, pea & mint dip with dukkah, beetroot hummus & salad, and roast veg with hummus.

I hope you love this recipe as much as I do, love Niki xx

The Recipe

Spiced roast squash & caramelised onion tacos with slaw

Prep time: 15

Cook time: 1

2 servings

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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.