Pumpkin & Tahini Slaw Tacos

Did someone say quick and easy vegan lunch idea?! These colourful & nourishing pumpkin & tahini slaw tacos are about to become your bestie. I hope you love them as much as I enjoyed making (& eating) them!

(Serves 1)

Ingredients:
- 2 corn tortillas
- 1/2 carrot, sliced finely with a julienne peeler
- small handful purple cabbage, finely sliced
- small handful fresh spinach
- 1/4 cup tahini
- 1 lime
- 1 tsp maple syrup
- 1/4 avocado, diced
- 1/8 red onion, diced
- 1 cup butternut pumpkin, skin removed and cut into 1cm cubes
- 1 tbsp olive oil
- salt & pepper (to taste)
- pea sprouts or coriander (to serve)

Method:
1. Preheat oven to 190°C fan-forced, line a small baking tray with baking paper.
2. Add pumpkin, oil, salt and pepper to a bowl. Toss until pumpkin is well coated. Place on the baking tray and into the oven, bake for 30 minutes or until pumpkin is lightly golden.
3. Whilst pumpkin is cooking, add tahini, the juice of 1/2 a lime and maple syrup to a bowl. Gradually add water the bowl in order to thin out the tahini mixture. Then, transfer to a bowl and mix with carrot, cabbage, spinach to make tahini slaw. Set to the side.
4. Lightly grease a frying pan with olive oil and place over medium heat. Add corn tortillas, frying lightly on either side. Remove and transfer to a plate.
5. Top tortillas with tahini slaw, followed by roasted pumpkin, avocado, onion and pea sprouts.