Pumpkin Taco Bowls with Apple Guacamole

Pumpkin Taco Bowl with Apple Guacamole

Pumpkin Taco Bowl with Apple Guacamole

 

I had planned on posting this last week for Meatless Monday but decided last minute to post something else. Only to realize Monday afternoon that last Tuesday was National Taco Day, and on Taco Tuesday. Really?!? Don’t worry this is still so good I’m excited to share it with you today! Thank you for joining my co-host Deborah and me for Meatless Monday.

One of my favorite dinners, the taco bowl, gets a fall makeover! Yep roasted pumpkin, arugula, quinoa, black beans, and… Apple Guacamole! Yes guacamole gets upgraded for fall too. I just couldn’t help it I also had to add some of my favorite Pumpkin Cranberry Sprouted Tortilla Chips since their back at Whole Foods! Spicy Chickpeas also make a great topping for crunch.

Seriously I could probably stop writing right now because I don’t have much to say other than it’s DELICIOUS! I wish I could just share a bite because I know you would love it as much as I do.

 

Pumpkin Taco Bowl with Apple Guacamole

Pumpkin Taco Bowl with Apple Guacamole

 

I’ve been waiting for October to roll around before posting it. I was actually planning on posting it last week and forgot, until Tuesday. ALMOST posted it Tuesday because TACO TUESDAY but decided to hold out for Meatless Monday as I didn’t want to rush my words or thoughts, yet I’m speechless. Not because I’m eating it right now either because that would be a totally acceptable reason. I often find recipes I’m most excited to share are the ones that leave me tongue tied. I’m so excited and have all these thoughts but just can’t get them down. In which case I hope that I took photos good enough to do the speaking for me.

 

Pumpkin Taco Bowl with Apple Guacamole

Pumpkin Taco Bowl with Apple Guacamole

 

Of course if that doesn’t happen than it’s just like being a restaurant. You know you open up the menu and you have to decide what to eat based on a few words. Yes some menus do have a couple photos but only a few. You read through the list and pick something. How many times have you ordered something that says one thing but wait you had no clue that was mashed squash, fried pecan crusted cheese on your salad (this one got me once years ago) instead of pecans and goat cheese, or it had something else that wasn’t listed that might be good or bad. Well luckily I have photos, if they turn out as well as I hope or not.

Just for fun I’m going to pretend that I’m putting this on the menu, your menu for dinner this week here is what I’d put:

Pumpkin Taco Bowls
Bed of fresh arugula and quinoa topped with black beans, sweet and spicy roasted pumpkin, sprouted pumpkin cranberry tortilla chips, and chunky apple guacamole.

Would you order it?

 

Pumpkin Taco Bowl with Apple Guacamole

Pumpkin Taco Bowl with Apple Guacamole

 

Pumpkin Taco Bowls
Makes 4 servings
1 (2.5-3lb) pie pumpkin
7oz arugula
1c qiunoa
1-15.5oz can black beans
1 5.5 bag tortilla chips or 1c spicy chickpeas, optional (love it with Way Better Snacks Sprouted Pumpkin Cranberry Tortilla Chips)
1 TBSP sea salt
1 tsp pumpkin pie spice
1/4 tsp cayenne pepper

Apple Guacamole
2 avocado
1/2 tsp sea salt
12 steams fresh cilantro, bottom larger steams removed, 2-3 TBSP packed chopped cilantro leaves
1 TBSP lemon juice
1 TBSP apple cider vinegar
1/2 Honeycrisp, Fuji or Gala apple, peeled and finely chopped

Preheat oven to 350F. Line a baking sheet, or two if doing slices, with foil and spray with coconut oil spray and set aside. Slice pumpkin in half horizontally from the steam down. Scrap out seeds and insides of your pumpkin. Using a vegetable peeler carefully remove the skin from your pumpkin, it may take two passes. Repeat with other pumpkin halve. Cut pumpkin halves into slices or cubes. Spread pumpkin out on prepared baking sheet. Mix sea salt, pumpkin pie spice, and cayenne together in a small dish and sprinkle over pumpkin. Roast pumpkin for 20-30 minutes, it will depend on if you’re cubing or roasting slices and how big you make them. If making cubes I also toss/flip them after 10-12 minutes when checking them. Start your quinoa, cooking according to package instructions. While your pumpkin is roasting and quinoa is cooking rinse and drain your blacked beans and make the Apple Guacamole. Peel and chop your apple if you haven’t already done so and toss with the lemon juice. If you are using a small food processor you can rough chop your cilantro. If making by hand you will want to finely chop it. Cut your avocados in half and remove pits. Scoop avocado into your mini food processor, add in cilantro, salt, and apple cider vinegar. Blend until just blended. If making by hand mash your avocado and stir in apple cider vinegar, cilantro, and salt. Fold in chopped apples with the lemon juice, no need to drain. If you make it in a food processor put the guacamole into a bowl and fold in chopped apples.

Assemble taco bowls with arugula, quinoa, blacked beans, and roasted pumpkin. Top with Avocado Guacamole, chips, chickpeas, or any additional toppings as desired. Enjoy!
This Pumpkin Taco Bowls with Apple Guacamole sounds amazing! @WayBetterSnacks #vegan #glutenfeee… Click To Tweet

 

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The taco bowl gets an update for fall with roasted pumpkin, apple guacamole, and sprouted Cranberry Pumpkin Tortilla Chips! Gluten free, vegan, soy free.

The taco bowl gets an update for fall with roasted pumpkin, apple guacamole, and sprouted Cranberry Pumpkin Tortilla Chips!
Gluten free, vegan, soy free.

 

Meatless Monday copy3


 

Spreading the Meatless Monday love I’m also linking up with Running on Happy and The Fit Foodie Mama for their Meatless Monday!

64 Responses to Pumpkin Taco Bowls with Apple Guacamole

  1. Pingback: Earl Grey Granola Bars - Courtney's Cookbook

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  3. Courtney says:

    So many of my favorite flavors in one place, I love it! That guacamole sounds *divine.*
    Courtney recently posted…Earl Grey Granola BarsMy Profile

    • awhiskandtwowands says:

      They all come together so well and the apple guac is pretty darn amazing if I do say so. Pair it with the Sprouted Pumpkin Cranberry Tortilla Chips and I will eat it every day!

  4. Annmarie says:

    I never thought about making a pumpkin taco bowl! How creative!
    Annmarie recently posted…Meatless Monday: Red Quinoa & Roasted Sweet Potato Harvest SaladMy Profile

  5. I love the Fall make-over, but that guac must be the best! Love the apple!
    Rebecca @ Strength and Sunshine recently posted…Banana Pumpkin PancakesMy Profile

  6. Apple quacomole? Taco bowls? YES! This looks and sounds amazing. Pinned! Thanks for hosting.
    Julie @ Running in a Skirt recently posted…Currently… (October 2016)My Profile

  7. I would definitely order this. I love pumpkin flavor with anything, and I think it would be a great compliment to quinoa and black beans!
    Sarah @Bucket List Tummy recently posted…Turmeric Zucchini Salmon PattiesMy Profile

  8. A bowl of perfection! YUM YUM!
    Nicole @ Fitful Focus recently posted…Spooky Halloween Trail Mix {vegan, gluten free}My Profile

  9. vicki says:

    This looks very interesting!

  10. I need to try and cook with pumpkin! (Not just pure pumpkin puree)
    AZ@…And a Dash of Cinnamon recently posted…Cuban Inspired Panini with Sabra SpreadsMy Profile

    • awhiskandtwowands says:

      I love it! You can swap it for butternut squash or sweet potatoes too. One of my favorite things is pumpkin chili!

  11. never would have thought of pumpkin with Mexican food but double yum! Happy meatless Monday friend
    Deborah @ Confessions of a mother runner recently posted…Cinnamon Raisin Pumpkin Challah French ToastMy Profile

  12. Pumpkin for a taco bowl?! This is SO clever and looks really really yummy!
    Chrissa – Physical Kitchness recently posted…Autumn Roasted Veggie Sheet Pan Chicken with CraisinsMy Profile

  13. App,e Guacamole sounds so delicious! And this pumpkin taco bowl looks so easy!

  14. Carmy says:

    oooooh this looks great! I’ve got some leftover pumpkin for this!
    Carmy recently posted…Cottage Pie Twice Baked PotatoesMy Profile

  15. This sounds like a delicious savory and satisfying meal! i need to buy some pumpkin!!

    • awhiskandtwowands says:

      It’s so good and the flavors balance out so well. Always have to have a pumpkin on hand this time of year! 😉

  16. Lauren says:

    Def pinning this one!! And so festive for fall!
    Lauren recently posted…Funfetti Birthday Cake {vegan, gluten free}My Profile

  17. Cricket says:

    Taco Tuesday is a must in my house, I love this fall recipe!
    Cricket recently posted…Broccoli Breakfast Bake #SundaySupperMy Profile

  18. You had me at apple guacamole! Love all of these flavors!

  19. Super healthy taco tuesday recipe!
    Sharon @ What The Fork recently posted…Gluten Free Spider CookiesMy Profile

  20. Wonderful spices in this Sarah, and I’ve never thought to use pumpkin this way. Delicious!
    Alisa Fleming recently posted…Simply Organic Dairy-Free Bake OffMy Profile

  21. Megan says:

    That guac sounds so cool!

  22. Ilka says:

    I can eat food like this every day! So nutritious and delicious!
    Ilka recently posted…Paleo Chocolate Chip Cookies – yes, please!My Profile

  23. Abbey Sharp says:

    This looks so delc, and THAT apple GUAC, wow!!

  24. Kristin says:

    I love this idea of adding pumpkin to a taco salad, and apple guac sounds so interesting. We don’t live too far from one another, can I just come to your house for dinner everyday??? 🙂

    • awhiskandtwowands says:

      Love savory dishes with pumpkin like chili and I swap it with butternut squash and sweet potatoes so it was only a matter of time. Sure, as long as you do the dishes! 😉

  25. Angela @marathonsandmotivation.com says:

    This sounds amazing! I can’t wait to try it…Pinned 🙂

  26. glenneth says:

    i am loving all of these beautiful bowls of food everyone is doing lately. looks beautiful and sounds delicious!

    • awhiskandtwowands says:

      They are so easy and delicious! Mix it up, make it a salad, but I’m all about the delicious veggies and healthy toppings!

  27. This is like a fall twist on one of my staple dinners! I love this idea!
    Liz @ I Heart Vegetables recently posted…Avocado Toast: Sweet vs. SavoryMy Profile

  28. I’ve never baked an actual pumpkin before. I’ve only ever worked with canned pumpkin. I’m intrigued by this recipe! I kind of want to try it! 🙂
    Kayla @ Blondes Have More Run recently posted…Creamy Roasted Garlic and Parsnip Soup + Parsnip Recipe Link-UpMy Profile

    • awhiskandtwowands says:

      Oh you need to pick up a sugar/pie pumpkin! I love them in savory dishes like this or pumpkin chili, breakfasts like oatmeal, puddings, the options are endless! Let me know what you make when you buy one!

  29. I would totally order this version! Too bad none of the mainstream places around here have this. It would make a great fall addition to their menu.
    Cassandra @ Powered By BLING recently posted…Run Walk Run: Motivation and Training Tips from Jeff Galloway No. 10My Profile

  30. jill conyers says:

    Yay for pumpkin and bowl recipes!
    jill conyers recently posted…How Do You Know If You Need a Self-Care Plan?My Profile

  31. Such a creative little bowl of goodness! Definitely going to try it.
    Tara @ A Daily Dose of Fit recently posted…5 Things To Do Before Every WorkoutMy Profile

  32. I never would have thought of pumpkin tacos, but I love pumpkin and I love tacos!

  33. Apple guacamole?? That sounds awesome!!
    I love the way you described this for a restaurant menu – very apt description. I can picture it in my head, but your gorgeous pictures make it that much better.
    If I weren’t terribly sensitive to pumpkin, I would totally order this. I think I may recreate this with butternut squash.
    kimmythevegan recently posted…The one with the ThanksgivingMy Profile

    • awhiskandtwowands says:

      Oh yes, it’s so good! Especially with the Pumpkin Cranberry Sprouted Tortilla Chips!
      You can easily swap the pumpkin for butternut squash or sweet potatoes!

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