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!
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
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.
