Kumara + Mushroom Tacos + Spiced Almond Sauce

Recipes, Savoury


This was a good flavour combination, and I so love the creaminess of the almond sauce. The leftover sauce was good as a dip for carrot sticks – sort of like hummus. Like I mentioned on the post the other day, I have already made the almond but with some changes. This time I wrote it down so I can share it with you…

Spiced Almond Sauce

150 grams almonds

85 grams pumpkin seeds

1 tablespoon olive oil

1 shallot, chopped finely 

2 cloves of garlic, chopped finely

1/2 teaspoon paprika

1/2 teaspoon ground coriander

1/2 cup water

grated zest and juice of 1 lemon

1/4 cup olive oil

Soak the almonds and pumpkin seeds in boiling water.

Heat 1 tablespoon olive oil in a small frying pan over a medium-high heat. Add the shallots, garlic, paprika and coriander. Cook until the onions are soft.

Drain the almonds and pumpkin seeds then pour into the food processor along with the cooked shallot mixture, water and lemon. Whizz until the mixture is creamy. While the motor is running, slowly pour in the remaining olive oil. Do a taste check, and add some salt and pepper if you like. Scrape into a bowl and it’s done.

For the other fillings…

Roast Kumara

2 kumara, washed

olive oil


ground cumin

cayenne pepper

Preheat the oven to 200ºC. Cut the kumara into 1cm cubes, then pop into a roasting dish. Drizzle over some olive oil, and a good pinch of cinnamon and coriander and a little cayenne pepper. Roast for 30 to 40 minutes until cooked through, then turn the oven off and leave them to stay warm.

While the kumara is cooking I made the almond sauce, and cooked the mushrooms.


6 portobello mushrooms (about 2 each), washed and sliced

olive oil

balsamic vinegar

Don’t bother washing out the frying pan that you cooked the shallots in, instead heat up some olive oil in the same pan then add the mushrooms and cook for 5 to 10 minutes. When the mushrooms are cooked through, drizzle over a little balsamic vinegar and leave to cook for another few minutes.

While the mushrooms are finishing up, cook the corn tortillas to their instructions. I also popped some baby spinach into a dish and mixed through some grated carrot. Once all the parts are cooked, put everything on the table and load up your taco – enjoy!






All the fillings


3 thoughts on “Kumara + Mushroom Tacos + Spiced Almond Sauce

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