Roasted Veg, Slaw & Siracha Mayo Tacos
SERVES 2
READY IN 45 MINUTES
After an extremely busy weekend, this is the kind of meal that everyone needs to whip up – Roasted Veg, Slaw & Sriracha Mayo Tacos! Vegan, super simple and the leftovers can be used for tomorrows lunch. I’ve added some pumpkin seeds for a crunch but also because they’re high if fibre, magnesium and antioxidants to refuel your body. Enjoy.
The Recipe
Ingredients
1 cauliflower, cut into florets
1/2 squash, cut into cubes
2 tbsp of olive oil
Salt and pepper
1/4 red cabbage, shaved
1 carrot, julienned
2 tbsp of vegan mayo
30g of pumpkin seeds
1 red chilli, sliced
1 lime juiced
4 tortilla wraps
Directions
Place the cauliflower and squash on a roasting tray with the olive oil. Season and toast for 40 mins.
Mix the carrot, chilli, cabbage, pumpkin seeds with the lime and some salt.
When the roasted veg is done, mix with the other veg and fill the tortillas drizzle over the mayo with the piping bag and dig in.
