Creative | Dairy Free | Vegan

Lentils and Sweet Potato Tacos

Ingredients:

Lentils and Sweet Potato Tacos

  • 1 drizzle of olive oil
  • 1 chopped red onion
  • 2 chopped garlic cloves
  • 1 to mato
  • 2 c. powdered pepper tea
  • 1 c. ground cumin
  • 1 pinch of Himalayan pink salt
  • 1 cup of lentils
  • 3 cups of water
  • 2 orange sweet potatoes
  • 6 corn tortillas (tacos)
  • Chopped parsley (to serve)

Avocado and Lime Sauce

  • an avocado (peeled)
  • 1/4 cup water
  • 2 tablespoons of lime juice
  • Salt and Pepper (q.s.)
  1. Preheat the oven to 180ºC and line a baking tray with parchment paper. Place the diced sweet potatoes on the tray. Drizzle with olive oil and season with pepper powder and salt. Mix and bake for approximately 20 minutes or until the potato is tender.
  2. While the sweet potato is baking in the oven, heat a pan over medium heat. When it is very hot, add the oil and the chopped onion. Saute 2-3 minutes and add the garlic and spices. Sauté another minute and add the chopped tomatoes and add the lentils. Pour the water and stir everything. Bring to a boil and then reduce the heat to medium-low, cover the pan partially with a lid and cook for 20-30 minutes or until the lentils are tender.
  3. In a blender or food processor, add all the ingredients for the avocado sauce and mash until smooth. Add the water, one tablespoon at a time until you get a creamy consistency (no lumps).
  4. Fill the corn tortillas (previously heated in the oven or microwave) with the lentils, the sweet potatoes and place the avocado sauce, chopped red onion and parsley leaves on top.

Recipe and Photography by @mafaldaralmeida

Main Course
Creative, Dairy Free, Vegan

Method:

Lentils and Sweet Potato Tacos

  • 1 drizzle of olive oil
  • 1 chopped red onion
  • 2 chopped garlic cloves
  • 1 to mato
  • 2 c. powdered pepper tea
  • 1 c. ground cumin
  • 1 pinch of Himalayan pink salt
  • 1 cup of lentils
  • 3 cups of water
  • 2 orange sweet potatoes
  • 6 corn tortillas (tacos)
  • Chopped parsley (to serve)

Avocado and Lime Sauce

  • an avocado (peeled)
  • 1/4 cup water
  • 2 tablespoons of lime juice
  • Salt and Pepper (q.s.)
  1. Preheat the oven to 180ºC and line a baking tray with parchment paper. Place the diced sweet potatoes on the tray. Drizzle with olive oil and season with pepper powder and salt. Mix and bake for approximately 20 minutes or until the potato is tender.
  2. While the sweet potato is baking in the oven, heat a pan over medium heat. When it is very hot, add the oil and the chopped onion. Saute 2-3 minutes and add the garlic and spices. Sauté another minute and add the chopped tomatoes and add the lentils. Pour the water and stir everything. Bring to a boil and then reduce the heat to medium-low, cover the pan partially with a lid and cook for 20-30 minutes or until the lentils are tender.
  3. In a blender or food processor, add all the ingredients for the avocado sauce and mash until smooth. Add the water, one tablespoon at a time until you get a creamy consistency (no lumps).
  4. Fill the corn tortillas (previously heated in the oven or microwave) with the lentils, the sweet potatoes and place the avocado sauce, chopped red onion and parsley leaves on top.

Recipe and Photography by @mafaldaralmeida

Main Course
Creative, Dairy Free, Vegan
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