Maple-roasted pumpkin burritos with red slaw

These vegan burritos are high in fibre and iron and can be made gluten-free too.

Serves: 4

Time to make: 55 mins

Hands-on time: 15 mins

Ingredients

4 cups peeled, 2cm-cubed pumpkin
1 tablespoon maple syrup, plus 1 teaspoon extra
1 teaspoon paprika
spray oil
2 cups shredded red cabbage
2 x 400g cans no-added-salt lentils, rinsed and drained
2 tablespoons chopped fresh coriandercilantroX
1 tablespoon lime juice, plus wedges to serve
2 teaspoons olive oil
black pepper
4 large wholegrain tortillas, warmed
½ ripe avocado, mashed1½ tablespoons pumpkin seeds

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Instructions

Stay Awake

1 Preheat oven to 180ºC and line a baking tray with baking paper. In a large bowl, toss pumpkin, maple syrup and paprika to combine. Place on tray and lightly spray with olive oil. Bake for 40 minutes or until golden and tender.

2 Meanwhile, in a large bowl, combine cabbage, lentils, coriander, lime juice, olive oil and extra maple syrup. Toss slaw. Season with cracked black pepper.

3 Top each tortilla with some mashed avocado, slaw and roasted pumpkin. Sprinkle with pumpkin seeds. Wrap to enclose and serve with a wedge of lime.

Variations

Make it gluten free: Use gluten-free tortillas. Check paprika is gluten free.

Make it low FODMAP: Use buttercup or supermarket squash and gluten-free tortillas. Rinse the canned lentils well before using.

HFG tip

Drizzle kumara with tahini dressing. Serve with mixed salad leaves dressed with remaining lemon juice and the olive oil.

Nutrition Info (per serve)

Calories 432 cal

Kilojoules 1810 kJ

Protein 14 g

Total fat 17 g

Saturated fat 4 g

Carbohydrates 50 g

Sugar 15 g

Dietary fibre 12 g

Sodium 210 mg

Calcium 90 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.