Description
Hearty, flavorful, and plant-based sweet potato lentil tacos, perfect for a simple vegan weeknight dinner.
Ingredients
- 2 cups sweet potato, peeled and diced into small cubes
- 1 cup cooked lentils, drained
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 small corn tortillas
- 1 cup shredded lettuce
- 1/2 cup cherry tomatoes, diced
- 1/4 cup red onion, finely chopped
- 1 avocado, sliced
- 1/3 cup dairy-free plain yogurt
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 pinch salt
Instructions
- Preheat your oven to 425 degrees F and line a baking sheet with parchment paper.
- Toss the diced sweet potato with 1 tablespoon olive oil, chili powder, cumin, smoked paprika, garlic powder, 1/2 teaspoon salt, and black pepper. Spread evenly on the baking sheet.
- Roast for 20 to 25 minutes, flipping halfway through, until the sweet potatoes are tender and lightly browned.
- In a skillet over medium heat, add the cooked lentils and roasted sweet potatoes. Stir together and cook for 3 to 4 minutes until heated through and slightly crisp on the edges.
- Warm the corn tortillas in a dry skillet or directly over a flame until soft and pliable.
- In a small bowl, whisk together dairy-free yogurt, lime juice, 1 tablespoon olive oil, and a pinch of salt to make the sauce.
- Fill each tortilla with the sweet potato lentil mixture.
- Top with shredded lettuce, diced tomatoes, red onion, and avocado slices.
- Drizzle the sauce over the tacos.
- Serve immediately while warm.
Notes
- Store leftover filling in the refrigerator for up to 3 days and reheat before assembling tacos.
- Keep toppings separate for best freshness.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican