Spicy Lentil and Sweet Potato Tacos
Spicy Lentil and Sweet Potato Tacos
Ingredients
For the Lentil and Sweet Potato Filling
- 2 sweet potatoes, medium, peeled and diced into 1/2-inch cubes
- 2 tablespoons olive oil
- 1/2 red onion, medium, finely diced
- 3 cloves garlic, minced
- 1 cup red lentils, rinsed
- 2 1/2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, or more, to taste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Creamy Avocado Drizzle
- 1 avocado, ripe
- 1/4 cup plain Greek yogurt
- 1 tablespoon lime juice
- 1/4 teaspoon salt
For Serving
- 12 corn tortillas, small
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- 1
Preheat oven to 400°F. On a baking sheet, toss the diced sweet potatoes with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread in a single layer and roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
⏱️ 25 min•🌡️ 400
- 2
While sweet potatoes roast, heat the remaining 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the diced red onion and sauté for 3-5 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min
- 3
Stir in the rinsed red lentils, vegetable broth, chili powder, ground cumin, smoked paprika, cayenne pepper, remaining 3/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until lentils are tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
⏱️ 20 min
- 4
While the lentils are simmering, prepare the creamy avocado drizzle. In a small bowl, mash the ripe avocado with a fork until mostly smooth. Stir in the plain Greek yogurt, lime juice, and 1/4 teaspoon of salt until well combined. Set aside.
⏱️ 5 min
- 5
Once the lentils are cooked, gently stir in the roasted sweet potatoes. Taste and adjust seasoning if necessary.
⏱️ 2 min
- 6
Warm the corn tortillas according to package directions (e.g., in a dry skillet over medium heat for 30 seconds per side, in the microwave, or wrapped in foil in the oven).
⏱️ 5 min
- 7
To assemble the tacos, spoon the lentil and sweet potato filling into the warm tortillas. Drizzle generously with the creamy avocado sauce, then garnish with fresh cilantro and a squeeze of lime juice from the wedges.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Lentil and Sweet Potato Tacos
Ingredients
For the Lentil and Sweet Potato Filling
- 2 sweet potatoes, medium, peeled and diced into 1/2-inch cubes
- 2 tablespoons olive oil
- 1/2 red onion, medium, finely diced
- 3 cloves garlic, minced
- 1 cup red lentils, rinsed
- 2 1/2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, or more, to taste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Creamy Avocado Drizzle
- 1 avocado, ripe
- 1/4 cup plain Greek yogurt
- 1 tablespoon lime juice
- 1/4 teaspoon salt
For Serving
- 12 corn tortillas, small
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- 1
Preheat oven to 400°F. On a baking sheet, toss the diced sweet potatoes with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread in a single layer and roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
⏱️ 25 min•🌡️ 400 - 2
While sweet potatoes roast, heat the remaining 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the diced red onion and sauté for 3-5 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min - 3
Stir in the rinsed red lentils, vegetable broth, chili powder, ground cumin, smoked paprika, cayenne pepper, remaining 3/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until lentils are tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
⏱️ 20 min - 4
While the lentils are simmering, prepare the creamy avocado drizzle. In a small bowl, mash the ripe avocado with a fork until mostly smooth. Stir in the plain Greek yogurt, lime juice, and 1/4 teaspoon of salt until well combined. Set aside.
⏱️ 5 min - 5
Once the lentils are cooked, gently stir in the roasted sweet potatoes. Taste and adjust seasoning if necessary.
⏱️ 2 min - 6
Warm the corn tortillas according to package directions (e.g., in a dry skillet over medium heat for 30 seconds per side, in the microwave, or wrapped in foil in the oven).
⏱️ 5 min - 7
To assemble the tacos, spoon the lentil and sweet potato filling into the warm tortillas. Drizzle generously with the creamy avocado sauce, then garnish with fresh cilantro and a squeeze of lime juice from the wedges.
⏱️ 5 min