Pumpkin tacos, crunchy wedges and avocado lime dip

2 SERVINGS

MATERIAL

oven
blender
non-stick pan
oven dish

Pumpkin tacos

200 gr pumpkin in small cubes
2 tsp thyme
2 tsp onion powder
1 tsp smoked paprika powder
1 clove garlic pressed
1/2 tsp cumin powder
2 tbsp olive oil
salt and pepper
4 small tacos

Crunchy wedges

4 medium potatoes cut in wedges with skin
1 tsp salt
2 tsp thyme
2 tsp onion powder
2 tbsp flour
2 tbsp olive oil

Avocado lime dip

1 avocado
1/2 tsp garlic powder
salt and pepper
2 tot 3 tbsp lime juice
1 tsp fresh cilantro or powder ( optional)
5 tbsp soy milk or other vegetable milk

Pumpkin tacos

Pre heat oven at 200°C( 395°F)
In a bowl mix the pumpkin with all the other ingredients, stir well and bake in a small oven dish till crispy. About 15 mins approximately.

Fill tacos with whatever you like. I filled them with red bell pepper, red cabbage, tomatoes and scallions.

Crunchy wedges

Cook the wedges for 5 minutes in boiling water.
Drain and put them in a bowl, add flour, thyme, olive oil, salt and onion powder. Mix well, put in an oven dish and bake till crunchy and a little brownish.

Avocado lime dip

Put avocado, soy milk, lime juice and garlic powder in a blender and mix till very smooth. If you like it more liquid add a little bit more soy milk. Season with salt and pepper.