Pumpkin Harvest Taco with Spiced Date Kale Slaw

Pumpkin Harvest Taco

with Spiced Date Kale Slaw

GET RECIPES DELIVERED
dinner

These tacos are the perfect way to transition from warm summer days to cooler weather. Sweet, roasted pumpkin complements tangy kale-and-cabbage slaw, spiced with chili and a touch of sweet date syrup. To make your cumin-and-cannellini mash as creamy as possible, just add a little more water until everything is super smooth.

Comfort Foods Party Foods Family Friendly Quick and Easy Winter Recipes Seasonal Menu High-Protein Nut-Free Gluten-Free Hearty Vegetables Leafy Greens Beans/Legumes Squash Appetizer Dinner American
GET RECIPES DELIVERED
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
848
FAT
35g
CARBOHYDRATES
122g
PROTEIN
24g

MAIN INGREDIENTS

  1. 20 oz pumpkin
  2. 2 packages cannellini beans
  3. 1/2 tsp cumin
  4. 6 oz kale
  5. 6 oz green cabbage
  6. 1/4 cup vegan sour cream
  7. 2 tsp date syrup
  8. 4 tsp chili powder
  9. 12 corn tortillas
  10. 1 avocado
  11. 1 lime
  12. 2 tsp vegetable oil*
  13. Salt and pepper*
  14. *Not included

TOOLS

  • Baking sheet

INSTRUCTIONS

1
Pump(kin) it up
Preheat oven to 375 °F. Put the pumpkin on a baking sheet and toss with 2 tsp oil and a pinch of salt and pepper. Bake the pumpkin until it’s tender and starts to brown, about 15 to 20 minutes. Turn off the oven and set aside when done.
2
Bring on the beans
Drain and rinse the beans. Place small skillet over medium heat and add beans, ¼ cup water, cumin, and a pinch of salt and pepper. Mash everything together, and cook until the water has been incorporated, about 10 to 15 minutes.
3
Kale yeah
Rinse and dry the kale. Remove the stems from the kale leaves and discard the stems. Stack, roll, and thinly slice the leaves. Add the shredded cabbage and kale to a large bowl.
4
It’s getting chili
In a small bowl, combine the vegan sour cream, date syrup, and chili powder. Mix well. Add 2 tbsp of the date-cream sauce to the cabbage and kale and toss to coat. Reserve the rest of the sauce to top off the tacos.
5
Tortilla time
Wrap the tortillas in foil and put them on the bottom rack of the still-cooling oven. Warm for about 5 to 7 minutes. Meanwhile, rinse and cut the avocado in half. Remove the pit, scoop out the flesh, and dice. Rinse the lime and cut into wedges.
6
Dig in
Spread the beans over the warm tortillas and top with the kale-and-cabbage slaw, pumpkin, and diced avocado. Serve with the extra sauce and lime wedges.