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Roast Veggie Taco

This taco is full of flavour and is a great way to use up left over vegetables or its perfect for a low kilojoule healthy lunch.

Ingredients

High fibre - 3.4 grams of fibre per serve

90 grams rocket
200 grams unhulled tahini
4 soft tacos
1 teaspoon maple syrup
100 grams red skinned potato cubed (2cms)
100 grams sweet potato cubed
100 grams red pepper roughly chopped
100 grams eggplant roughly chopped
1 red onion peeled and roughly chopped
olive oil spray
smoky paprika

Low fibre -1.2 grams of fibre per serve

90 grams baby spinach
200 grams hulled tahini
4 soft tacos
1 teaspoon maple syrup
100 grams red skinned potato peeled and cubed (2cms)
100 grams sweet potato cubed
100 grams peeled red pepper peeled and roughly chopped
100 grams eggplant peeled and roughly chopped
1/4 cup chopped fresh chives
olive oil spray
smoky paprika

Roast Veggie Taco Directions

Heat the oven to 180C

Sprinkle the chopped vegetables with smoky paprika

Spray a baking tray with olive oil

Place the sweet potato and potato on the tray and spray with more olive oil and cook for 10 minutes

Add the other vegetables, spray with olive oil and sprinkle the chopped vegetables with smoky paprika

Cook for another 5-8 minutes

Divide the vegetables and place a portion of them onto each taco, top with fresh rocket

Mix the tahini with maple syrup and drizzle over the vegetables, close the taco and serve

Nutrition facts

diet vegetarian Vegan lactose free

Per Serving