Rainbow Tacos with Herb Roasted Pumpkin and Vegan Feta
Make the most of the leftover roast pumpkin in tacos with legumes, fresh salad and feta. SO delicious, you would always roast enough pumpkin for leftovers.
Course Dinner, Lunch
Cuisine Mexican
Keyword Soy Free
Servings 4
Ingredients
500gm cubed pumpkin
1tbspdried Italian herbs
Olive oil to drizzle
1packets soft tacos8 pieces
1large avocado sliced
1cupcooked chickpeas
2cupsbaby spinach or greens of choice
4pink radishessliced
100gm vegan cheese
½cuphummus
Handful of fresh parsley and mintchopped
Sweet chili sauce to taste
Instructions
Toss pumpkin and dried herbs in a bowl. Spread on an oven tray and drizzle olive oil till nicely coated.
Grill on 250C pre-heated oven till edges start to turn brown.
Heat taco bread on a heated griddle and lay each on a flat surface.