Tacos aren’t just for summer – this warm, roasted veggie version is perfect for cooler nights. It’s quick, affordable, and packed with flavour using fresh produce you can grab in-store.
Ingredients
- 800g Butternut Pumpkin (peeled & cubed)
- 1 can chickpeas (drained & rinsed)
- 1 tsp paprika
- 1 tsp cumin
- 2 tbsp olive oil
- Salt & pepper
- 1 Iceberg Lettuce (shredded)
- Small tortillas or wraps
- Optional: yoghurt or sour cream, lime, chilli flakes
Method
- Roast the filling
Preheat oven to 200°C. Toss pumpkin and chickpeas with olive oil, paprika, cumin, salt, and pepper. Roast for 25–30 minutes until golden and slightly crispy. - Prep the lettuce
Finely shred iceberg lettuce for that fresh crunch. - Warm the tortillas
Heat tortillas in a pan or microwave until soft. - Build your tacos
Fill tortillas with roasted pumpkin mix, top with lettuce, and add a dollop of yoghurt or sour cream. - Finish & serve
Squeeze over lime and sprinkle chilli flakes if you like a bit of heat.
Why You’ll Love It
✔ Warm and comforting, but still fresh
✔ Ready in under 40 minutes
✔ Great for sharing or a quick weeknight dinner
Fruity LIFE Tip
Roast your pumpkin until slightly caramelised — that’s where all the flavour comes from.
