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In recent years, plant-based diets have surged in popularity, capturing the attention of food enthusiasts and health-conscious individuals alike. Among the myriad of options available, tacos have emerged as a versatile canvas, inviting creativity and innovation in the kitchen. These Spiced Lentil & Sweet Potato Tacos are a perfect example of how traditional flavors can be combined with nutritious ingredients to create an easy, flavorful, and satisfying meal suitable for any time of the day.

Savory Lentil and Sweet Potato Tacos

Discover the deliciousness of Spiced Lentil & Sweet Potato Tacos, a perfect plant-based meal that combines flavor and nutrition. Packed with protein-rich lentils and vitamin A-rich sweet potatoes, these tacos offer a hearty filling seasoned with warming spices. Easy to prepare, they can be topped with fresh ingredients like avocado and cilantro, making them vibrant and satisfying. Ideal for any meal, this recipe will add a wholesome twist to your taco nights!
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Ingredients
  

1 cup green or brown lentils, rinsed and drained

2 medium sweet potatoes, peeled and diced into 1/2-inch cubes

1 small onion, finely chopped

3 cloves garlic, minced

1 red bell pepper, diced

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

½ teaspoon cayenne pepper (optional for heat)

1 tablespoon olive oil

Salt and pepper to taste

8 small corn or flour tortillas

1 avocado, sliced

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Salsa or hot sauce (optional)

Instructions
 

Cook the Lentils: In a medium saucepan, combine the rinsed lentils with 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 20-25 minutes, or until the lentils are tender but still hold their shape. Drain any excess water and set aside.

    Roast the Sweet Potatoes: While the lentils are cooking, preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, pepper, and half of the cumin. Spread them out on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and lightly browned, tossing halfway through.

      Sauté the Vegetables: In a large skillet, heat a little more olive oil over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened. Add the red bell pepper, remaining cumin, smoked paprika, chili powder, and cayenne pepper if using. Cook for an additional 3-5 minutes until the peppers are tender.

        Combine Ingredients: Add the cooked lentils and roasted sweet potatoes to the skillet with the sautéed vegetables. Stir well to combine and let everything heat through for about 2-3 minutes, seasoning with additional salt and pepper to taste.

          Warm the Tortillas: To warm the tortillas, you can grill them on a skillet over medium heat for about 30 seconds on each side or wrap them in aluminum foil and heat in the oven for about 10 minutes.

            Assemble Tacos: To serve, spoon generous amounts of the lentil and sweet potato mixture into each tortilla. Top with slices of avocado, fresh cilantro, and any additional toppings you desire such as salsa or hot sauce.

              Enjoy: Serve the tacos with lime wedges on the side for squeezing over the top for an extra zesty finish!

                Prep Time: 15 minutes | Total Time: 60 minutes | Servings: 4