Roasted veggie tacos

High fibre

Ingredients

• 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

Method

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

Type	Quantity
Fiber	3.4g

Low fibre

Ingredients

• 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

Method

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

Type	Quantity
Fiber	1.2g