Roast Pumpkin & Quinoa Tacos With Cashew Red Pepper Sauce

If you follow a mainly plant-based diet then you need to get a little bit creative with your veggies to replace some of the staples you would normally find in a taco.  This version is so simple and down right tasty which is a good reminder that a taco doesn’t have to be laden with meat and dairy to taste good.  These are not only healthy and delicious but also gluten-free and vegan.  We can’t wait for you to try them!

Serves 2


  • 2 cups pumpkin peeled, seeds removed and diced into bite sized pieces
  • 1 cup cooked quinoa.  We like to cook ours in organic vegetable stock for extra flavour
  • 1 avocado
  • 2 tsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp chilli flakes (optional)
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • Gluten-free corn tortillas toasted on the BBQ


  • 1/2 cup cashews soaked over night in water or boil for 1 hour
  • 1 jar roasted red peppers
  • 1/4 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp pepper


1. Preheat oven to 200 degrees celsius fan bake.

2. Place diced pumpkin in a bowl.  Add olive oil, chilli, cumin, paprika, garlic and salt.  Toss to coat then lay spread on a baking tray and roast for 15-20 minutes.

3. Dice avocado and place into a bowl with the lemon juice.  Toss to coat.

4. Place all the ingredients for the sauce into a blender or food processor and blend until it reaches a smooth consistency.

5. Build your taco with the quinoa, roast pumpkin, avocado and a generous drizzle of sauce.

Absolutely delicious!