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.