Pumpkin Tortilla Bowl

Rating:

apples-green

Created by:

QAST
Total time:
35 min
Preparation:
15 min
Cooking:
20 min
Serves:
4

Category:

Tags:

5

Ingredients

2eachJumbo Tortilla (12 inch)
200gPumpkin, diced
1tbspOlive Oil
1tspPaprika
1tspCumin
1tspTurmeric
1tspGarlic Powder
1tbspCrushed Chilli
1cupRed Cabbage, shredded
4tbspBlack Beans, canned
4tbspCorn Kernels, canned
1eachSpring Onion
10gSunflower Seeds
0.25eachLime
2tbspVegan Mayo or Vegan Aioli
20gRocket

Method

  1. Preheat oven to 180 degrees C. Line baking tray with baking paper.
  2. Cut 8 circles from 2 jumbo tortilla and mould into an upside down muffin tin and bake until crisp (approx 6-10 minutes). (Use pre-made taco boats as a convenient alternative).
  3. In a mixing bowl, mix pumpkin, olive oil, paprika, cumin, turmeric, garlic powder and crushed chilli. Spread on baking tray and roast pumpkin until golden and soft (approx 10 mins).
  4. Rinse and drain red cabbage. To make the slaw - mix red cabbage, black beans, corn, spring onions, sunflower seeds, lime and vegan mayo/aioli.
  5. To assemble, fill tortilla bowl and slaw mix. Add 4-5 cubes of pumpkin (warm or cold). Top with 1tbs of guacamole. Optional garnish with rocket. rnrnServe (2 mini tortilla bowls = 1 serve)

Recipe description

This recipe is packed full of vegetables which makes it fresh, delicious and nutritious. A super simple dairy free and vegan option to add to the tuckshop menu that children will definitely enjoy! 1 serve = 2 tortilla bowls or pre-made taco boats. For teachers offer 1 large tortilla bowl. This recipe is the winner of QAST Recipe of the Year 2020. Thank you Coombabah State School for submitting this recipe and congratulations!

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