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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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These vegan burritos are high in fibre and iron and can be made gluten-free too.
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.
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.
Drizzle kumara with tahini dressing. Serve with mixed salad leaves dressed with remaining lemon juice and the olive oil.
Calories 432 cal
Kilojoules 1810 kJ
Total fat 17 g
Saturated fat 4 g
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