Roast Veggie Taco (275 )
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
