I love these mini vegetarian tacos. Anything that you eat with your fingers always feel like a treat to me and the combination of the sweet, sticky squash with the zingy beetroot dip is so satisfying it hurts.
These little treats are perfect to share with friends or for a healthy light lunch. They would be delicious served alongside some veggie fries or some crisp nachos.
The bright, colourful vegetables, dark green leaves and nuts are full of vitamins and minerals like iron, folate (essential for pregnancy) and vitamin E so you can go ahead and enjoy these middle eastern beauties guilt free.
Let me know if you give these little beauties a try 🙂 #preggieveggie
- Half a butternut squash
- tbsp. Raps El Hanout
- tbsp. rapeseed oil
- 80g spinach or other greens
- 25g pine nuts
- 2 large wholemeal tortillas
- Heat oven to about 180C
- Cut the squash into cubes
- Drizzle with the oil, season with Ras El Hanout and roast in the oven for around 30 minutes or until golden
- Meanwhile, blitz the beetroot, garlic and chopped red chilli
- Taste, and add yoghurt, syrup and seasoning to taste
- When the squash has about 5 minutes to go...
- Add the pine nuts to the roasting tin
- Cut the tortillas into 6 small tacos (cookie cutters are good for this)
- Wrap them in foil and add to the oven or cook in the microwave for a few seconds to warm through
- Warm some spinach in a pan with a little oil and season
- Assemble the tacos with a bed of spinach, spiced butternut squash and top with the beetroot dressing
- Garnish with dill if desired
*If you don't have any Ras El Hanout spice blend, substitute with your favourite spice such as ground cumin or coriander.
*Beetroot contains nitrates, betaine, magnesium and other antioxidants and is thought to lower blood pressure.
*Spinach contains vitamins A, C, E and K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, and manganese.
*The beetroot dip is a simplified version of Ottolenghi's puréed beetroot with yoghurt & za’atar.