Purple Cabbage Tacos
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Prep time 20mins
Cook time 30mins
Serves or Makes: 4


  • 2 cups cubed butternut squash
  • 2 teaspoons sesame oil
  • 1 cup shredded leftover chicken
  • pinch of ground cumin
  • 1 cup canned chickpeas, drained and rinsed
  • 1 tablespoon tahini
  • 1 tablespoon lemon juice
  • 4 whole purple cabbage leaves
  • 1 head romaine, chopped
  • 1 small avocado, cubed
  • salt and pepper, to taste
  • toppings: fresh cilantro, sunflower sprouts, black sesame seeds


  • Step 1

    In a medium saucepan, cover the squash with water. Bring to a boil. Reduce to a simmer and cook for 15 minutes, or until tender. Drain well and transfer to a bowl. Mash squash with a fork until smooth and season to taste with salt and pepper.

  • Step 2

    Meanwhile, in a medium skillet, heat sesame oil until shimmering and add chicken. Stir-fry for 2 minutes or until chicken is heated through. Season to taste with salt, pepper and cumin.

  • Step 3

    In a medium bowl, combine tahini and lemon juice and whisk until smooth. Add in chickpeas.

  • Step 4

    To assemble, place cabbage leaves on plate and layer with the chopped romaine, squash puree, chicken, chickpea tahini sauce, and avocado. Finish with toppings of choice and serve.