By Thara Thanmanithara
Beetroot & Cauliflower Tacos with Tahini Cashew Pesto Sauce
15 steps
Prep:20minCook:10min
Updated at: Wed, 16 Aug 2023 23:56:41 GMT
Nutrition balance score
Good
Glycemic Index
34
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories397.5 kcal (20%)
Total Fat19.9 g (28%)
Carbs49.6 g (19%)
Sugars9 g (10%)
Protein13.1 g (26%)
Sodium2386.8 mg (119%)
Fiber10 g (36%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
For Make Tacos Filling
200gBeetroot
cooked and diced
100gCauliflower
30gCarrot
diced
20gOnion
chopped
5gOil
for cooking
50gsweet corn
50gCherry tomato
cut
1 tspCoriander seeds powder
1 tspcumin powder
1 tspPaprika powder
1 tsppink salt
5gCoriander
chopped
0.25Lime juice
2garlic cloves
100gwrap
For Tahini Pesto Sauce
Instructions
To Make Beetroot Salad
Step 1
Cooked the beetroot in salt water
Step 2
After cooking beetroot when cool mix with cherry tomato and sweet corn with a small pinch of salt then set it aside
To Make Cauliflower Filling
Step 3
In a saucepan heat up the oil then add onion and garlic
Step 4
Add carrot
Step 5
Add Cauliflower
Step 6
Add spices
Step 7
Add pink salt
Step 8
Add lime juice
Step 9
Turn off the heat then add coriander
Step 10
Serve together with beetroot salad and tacos sheet
To Make Tahini Pesto
Step 11
Pre-soak cashew
Step 12
In the blender add cashew, tahini, pink salt, lime juice, garlic cloves, pumpkin seed and coriander with some water
Step 13
Blend until smooth and creamy
Step 14
Serve with Tacos as Sauce or Dressing
To Garnish
Step 15
Add Lime wedge and extra chopped coriander
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