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Roasted butternut squash & portobello tacos

All this taco round town about these beauties is for a reason - these tacos were seriously insane! Probably the most satisfying 100% plant-based lunch I've had so far! They are everything - saucy, spicy, scrumptious, and simply drool-worthy!


I got the original recipe for these tacos from the minimalist baker and adjusted the ingredients based on what's available in the grocery stores in Dubai. I also added a nice twist to the sauce to include a little bit of pineapple sweetness! These tacos are a must try and took less than 1 hour in total to prepare!

To make these tacos, you will need:


- 6-8 soft taco tortillas

- 4-5 portobello mushrooms, chopped in cubes

- 1/2 medium sized butternut squash, chopped in cubes

- 1 large white onion, chopped in strips

- 3 cloves garlic, crushed

- Fresh chopped cilantro for garnish

- 1 avocado, sliced, for toppings

- 1/2 red onion, diced, for toppings

- 1 bottle of Mutti tomato puree, which you can order from here (use my code for a 10% discount SUNNYSIDEDAY)

- 1-2 thin slices of fresh pineapple, chopped finely

- 1/2 cup baby spinach leaves


Spices:

- Course sea salt

- Fresh ground pepper

- Cumin

- Dried red chili flakes

- Your favorite spices to roast your veggies with, I chose Northbeach blend by Stonehouse


Steps:


1- Pre-heat oven to 200 degrees c, and brush your butternut squash cubes with olive oil, sea salt, ground pepper and spices. Let them roast for 20-25 minutes or until soft.


2- Clean your mushrooms by wiping them with a wet towel (or a mushroom brush if you have one) and chop into cubes and season with the same spices. Grill on oven top for about 8 mins on low heat.


3- Now the sauce: sautee the large white chopped onion and garlic with a little bit of oil, then add the tomato puree, 1/2 to 3/4 teaspoon of chili flakes (can add more if you like it extra spicy), 1/2 teaspoon cumin, 1 teaspoon salt, 1/4 teaspoon pepper, and finally the pineapple. Transfer to a blender and blend until totally smooth, then place back in the pot.


4- By now your butternut squash and mushrooms should be ready. Transfer them to the pot with the sauce and stir on low heat until sauce thickens on the veggies. Your stuffing is ready!


5- Heat your tortillas in the oven for 2 minutes, and stuff away with: baby spinach leaves in the bottom, avocado slices on the sides, pumpkin and portobello stuffing in the middle, and cilantro and red onion on top.


Try to hold yourself from taking a large bite while preparing them - it's seriously difficult! These tacos were the yummiest I've ever had!


Bon appetit!

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