Spiced Roast Squash & caramelised onion tacos with Slaw (vegan & gluten-free)

I love the combination of spiced roasted squash, sweet and sticky onions combined with the lovely fresh crunchy nutty slaw. Its a squidgy, heavenly mix all loaded into cute little soft buckwheat tacos – very very tasty 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 xxxx

 

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

Info

 

  2 servings
  15 minutes preparation time
  1 hr cook time

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

Dressing; 

  • 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; 

  • 150 g buckwheat flour 
  • 250ml water 
  • 1 tbsp olive  oil
  • 1 tsp Organic apple cider 
  • Pinch sea salt 

Toppings: 

Directions

To make the spiced squash; 
  1. Pre heat your oven to 180c. 
  2. Add the squash, spices and onion to a baking tray with olive oil, salt,  pepper and chilli.
  3. Bake for 45-1hr or until soft inside and caramelised on the outside
  4. 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 along with the chopped mint
  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 hummus, spiced squash and slaw. Top with lots of mint and dill.

Thank you so much for following my blog and cooking my recipes!

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