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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.

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.

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.

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.

Once the lentils are cooked, gently stir in the roasted sweet potatoes. Taste and adjust seasoning if necessary.

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).

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.


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.

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.

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.

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.

Once the lentils are cooked, gently stir in the roasted sweet potatoes. Taste and adjust seasoning if necessary.

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).

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.
