Homemade Sweet Potato Lentil Tacos

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This Sweet Potato Lentil Taco recipe offers a delicious and unique twist on traditional tacos. Combining sweet potatoes and lentils with a touch of spice from jalapenos, this Mexican-inspired main dish is as good as it is healthy and enjoyable.

The sweet potatoes add a natural sweetness and soft texture, while the lentils provide a hearty, earthy flavor. Fresh garlic, jalapeno, and spices give these tacos a flavorful kick. Topped with avocado, green onions, and cilantro, they are both tasty and visually appealing. Perfect for various dietary needs, these tacos are vegan, gluten-free, nut-free, and soy-free.

These Sweet Potato Lentil Tacos are easy to make and sure to please. Here’s a guide on how to make it at home.

Ingredients

• 2 medium sweet potato, peeled and cubed
• 2/3 cup lentils (brown/grey variety)
• 1 ½ cup vegetable broth
• 1 large jalapeno, minced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp ground cumin
• ¾ tsp sea salt
• Juice of 1 lime
• 3 tbsp neutral oil, divided
• 10 medium corn tortillas (about 6”)

To serve:

• 2 medium avocados, sliced
• 2 large green onions, chopped
• Fresh cilantro leaves, washed and chopped

Equipment

• Cast Iron Skillet

This recipe makes ten (10) tacos.

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes

How to Make Sweet Potato Tacos

1. In a medium pot, bring the vegetable broth to a boil over medium heat. Add the lentils, cover, and cook until the liquid is absorbed and the lentils are just tender but not falling apart about 12-15 minutes.

1. Peel and chop the sweet potatoes into ½” cubes.
2. Peel and mince the garlic.
3. Cut the stem off the jalapeno, slice it in half lengthwise, and remove some or all of the seeds and ribs for a less spicy filling. Mince finely.

1. In a large, heavy-bottom pan or Cast Iron Skillet, heat 2 tbsp oil over medium. Add the cubed sweet potatoes and cook for about 10 minutes, stirring regularly until soft.

1. Add the lentils, minced garlic, jalapeno, and spices. Cook for 3-5 minutes over medium, stirring frequently. If the mixture feels too dry, add 2-3 tbsp water or vegetable broth as needed.

1. Once the spices are fragrant and everything is cooked through, remove from the heat and squeeze the lime juice on top. Start with 2 tbsp and adjust to taste.
2. Slice the avocados in half, then lengthwise in thin slices. Scoop out with a spoon.
3. Chop the green onions – white and green portions – into very thin circles.
4. Wash and dry the cilantro leaves. Chop finely. 

How to Assemble the Tacos

1. Heat a large pan or griddle on medium-low. Add about 1 tsp oil, spreading it around to coat the pan evenly.
2. Cook the tortillas one or two at a time for about 1 minute per side until just a little colored and crispy in spots. Repeat with the remaining tortillas, adding more oil as needed.

1. Place 2-3 tbsp of filling into each tortilla, top with 2-3 slices of avocado, a sprinkle of chopped green onion, and cilantro, and eat immediately.

Adjustments

The sweet potatoes do not have to be peeled. They can be scrubbed thoroughly and have any damaged areas cut off. Peeling is easier for a more uniform look.

How to Store

The sweet potato mixture can be stored in an airtight container in the fridge. Reheat in a lightly oiled pan over medium heat. Fry tortillas fresh before serving.

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