Charred pumpkin breakfast tortillas | Nourish plant-based living

Ingredients

• 400g butternut pumpkin, unpeeled, roughly diced into small chunks
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• 2 tbsp coconut oil
• 1/2 tsp sea salt
• 2 tbsp sesame seeds, lightly toasted
• Lemon wedges, to serve
• Crispy tortillas
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• 1 cup almond meal
• 1 cup arrowroot or tapioca flour
• 1/2 cup coconut milk
• 1/2 cup filtered water, plus extra if needed
• 4 tbsp coconut oil
• Herby avocado dressing
• 1 avocado, smashed
• 1 large handful of flat-leaf parsley leaves, roughly chopped
• 1/2 cup extra-virgin olive, avocado, macadamia or hemp oil
• 1 tsp apple cider vinegar
• 1 lemon, zest and juice only