Purple Cabbage Tacos
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ingredients
- 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
Method
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.