Photo/Recipe by Anniskk Incorporating raw vegetables into your diet is important, but eating salads everyday for lunch can get boring quickly.
Luckily, these "tacos" incorporate raw ingredients in with warm (leftover) chicken and a delicious squash puree for a healthy and satisfying meal.
Eating the purple cabbage raw adds a low-calorie crunch, preserves the vitamins and nutrients, and makes for a beautiful presentation.
Last but not least, the creamy, chickpea tahini sauce adds a dose of flavor and protein. Not a fan of tahini? A vinaigrette would work nicely here too. These tacos come together in no time, so step away from the salad for a day and give them a try.
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RECIPE:
1 cup butternut squash, peeled and cubed, from about 1/4 of whole squash
1 teaspoon sesame oil
1/2 cup leftover chicken breast, shredded (see note)
Pinch of ground cumin
1/2 cup chickpeas, drained and rinsed (see note)
1/2 tablespoon tahini
1 tablespoon lemon juice
2 purple cabbage leaves, left whole
3 romaine leaves, chopped
1/2 small avocado, cubed
Salt and pepper
Toppings (optional):
Fresh cilantro
Sunflower sprouts
Black sesame seeds
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In a medium saucepan, cover the squash with water. Bring to a boil. Turn down heat and simmer 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.
Meanwhile, in a medium skillet, heat sesame oil until shimmering and add chicken. Stir-fry for two minutes or until chicken is heated through. Season to taste with salt, pepper and cumin.
In a medium bowl, combine tahini and lemon juice and whisk until smooth. Add in chickpeas.
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.
Notes:
Any leftover protein would work well here. Try swapping out the chicken for steak, tofu, or pork. Same goes for the chickpeas, you could use black beans, pinto beans, kidney beans, or whatever you have on hand.
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