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Sweet Potato and Lentil Tacos

Ingredients:

  • 3 medium sweet potatoes, peeled and ¾” dice
  • 3 T. olive oil, divided
  • ½ cup yellow onion, chopped
  • 2 large garlic cloves, minced
  • 2 T. tomato paste
  • ½ tsp. ground cumin
  • ½ tsp. chili powder
  • ¾ cup green lentils, picked over for debris & rinsed
  • 2 cups vegetable broth (or water)
  • 8 small corn or flour tortillas
  • Salt & pepper

Creamy Hot Sauce

  • 1/3 cup vegenaise or mayonnaise
  • 2 T. lime juice
  • 1 T. Tabasco
  • 1 T. Tapatio

Cooking Instructions:

  • Roast the sweet potatoes: Preheat oven to 425 degrees. Toss cubed sweet potatoes with 2 T. olive oil and season with salt and pepper. Arrange the cubes in a single layer on a large, rimmed baking sheet coated with cooking spray. Roast for 30- 35 minutes, tossing halfway, until the cubes are browned on the edges.
  • Warm 1 T. olive oil in a medium-sized pot over medium heat. Sauté the onion and garlic with a dash of salt for about 5 minutes, until the onions aresoftened and turning translucent.
  • Add the tomato paste, cumin and chili powder and sauté for another minute stirring constantly.
  • Add the lentils and the broth or water. Raise heat and bring the mixture to a gentle simmer. Cook uncovered for 30-45 minutes, until the lentils are tender and cooked through. (Reduce the heat as necessary to maintain the gentle simmer and add more liquid if you need it.)
  • To prepare the creamy hot sauce, just whisk all the ingredients together and set aside.
  • Warm tortillas individually in an oiled pan over medium heat. Stack the warm tortillas and cover them with a tea towel if you won’t be serving the tacos immediately.
  • Once all your components are ready, you can assemble your tacos! Top each tortilla with the lentil mixture, sweet potatoes and a generous drizzle of creamy hot sauce.

Recipe Notes

For a great vegan spin on taco night, try these yummy tacos filled with spicy veggie goodness! (Serves 2-4)

Recipe courtesy of Amy E. Allen, Sacramento, CA.

Suggested Wine Pairing

Serve with Bogle Vineyards Merlot or Chenin Blanc!