Spiced butternut taco bowl, cashew queso sauce, avocado salsa, refried beans and coriander

Preheat oven to 180 degrees Celsius.

Peel and remove the seeds from the butternut. Cut into 3 cm cubes. Toss with spice mix, a pinch of salt and oil. Roast on a baking tray for  about 20 minutes, or until golden.

Open and strain beans.

Mince garlic and sauté in a little oil for a 20 seconds add the beans

Mash with the back of a fork. Add a little salt and heat through.

Wash the coriander.

To make the avocado salsa, wash, remove the top then thinly slice the radish. Finely dice the red onion.

Cut the avocado in half, remove the stone and dice the flesh.

Chop most of the coriander, reserving some leaves for garnish.

Combine everything in a bowl with the lime juice, a splash of olive oil and a pinch of salt.

Serve roast butternut and beans with mesclun on the side topped with avocado salsa, then drizzle over the queso sauce and sprinkle remaining coriander leaves.

If you like it hot, don’t forget to top it with your favourite hot sauce!