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.
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.
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 Bowls
Makes 4 servings
1 (2.5-3lb) pie pumpkin
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
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 #SweatPink Click To Tweet
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