Roasted Sweet Potato & Black Bean Tacos
Caramelised sweet potato, spiced black beans, quick pickled onions and lime crema. Taco night, no meat required.
VeganGluten-free
Charred Cabbage with Lentil Romesco
Deeply browned cabbage wedges over lentils with a smoky almond-pepper sauce.
Vegetarian
Vegan Gluten-free (0 ratings)
Prep20 min
Cook35 min
Total55 min
Serves4
DifficultyMedium
Deeply browned cabbage wedges over lentils with a smoky almond-pepper sauce. Built around everyday ingredients and a clear method, this vegetarian recipe delivers strong flavour without unnecessary complication.
Method
- Brush cabbage with oil and roast at 230°C (210°C fan) for 30–35 minutes, turning once.
- Blend peppers, almonds, garlic, vinegar, paprika and remaining oil into a textured sauce.
- Warm lentils with a splash of water and seasoning.
- Spoon lentils and romesco onto plates and top with cabbage.
- Finish with parsley.
💡 VeggieTip notes
- Keep the cabbage core attached so wedges hold together.
- Romesco keeps for 5 days refrigerated.
Nutrition (per serving, approx.)
367kcal
16g protein
40g carbs
18g fat
14g fibre
Values are estimates and will vary with brands and portion sizes.