Pump­kin bur­ri­tos

Healthy Food Guide (Australia) - - FRONT PAGE -

Serves 4 Cost per serve $3.25 Hands-on time 15 min Cook­ing time 40 min

ve­gan dairy free 500g peeled pump­kin,

cut into 2cm cubes 1 ta­ble­spoon maple syrup,

plus ex­tra 1 tea­spoon 1 tea­spoon pa­prika 2 cups shred­ded red cab­bage 1 x 400g can no-added-salt

len­tils, rinsed, drained 2 ta­ble­spoons chopped

co­rian­der 1 ta­ble­spoon lime juice 2 tea­spoons olive oil 4 large whole­grain tor­tillas,

warmed ½ ripe av­o­cado, mashed 1½ ta­ble­spoons pepi­tas Lime wedges, to serve 1 Pre­heat oven to 180ºC and line a bak­ing tray with bak­ing pa­per. Com­bine pump­kin, maple syrup and pa­prika in a large bowl; toss to com­bine. Place on pre­pared tray and lightly spray with olive oil. Bake for 40 min­utes, or un­til golden and ten­der. 2 Mean­while, com­bine cab­bage, len­tils, co­rian­der, lime juice, olive oil and ex­tra maple syrup in a large bowl. Toss slaw. Sea­son with cracked black pep­per. 3 Top each tor­tilla with some mashed av­o­cado, slaw and roasted pump­kin. Sprin­kle with pepi­tas. Wrap to en­close and serve with a wedge of lime.

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