Sweet Potato and Lentil Tacos

Roasted sweet potato tacos with crispy lentils and a smoky chipotle sauce for the perfect vegetarian dinner. These plant based tacos are filling and so delicious.



For the crema:

For the filling:

For the tacos/toppings:

  • 12 small corn tacos, heated through
  • 1 1/2 cups thinly sliced green cabbage (napa)
  • 1 medium watermelon radish, thinly sliced into strips (or use regular radish)
  • 1/2 cup crumbled cotija cheese (or use feta, or omit)
  • Avocado, cubed
  • fresh cilantro, for garnish
  • sliced serrano pepper (or jalapeño), for garnish


For the crema:

  1. Put the soaked and drained cashews in a high speed blender along with all remaining ingredients (water through to salt) and blend until smooth and creamy. Set aside.

For the filling:

  1. Preheat the oven to 425℉ and line a baking sheet with parchment paper.
  2. Put the cubed sweet potato, 1 tbsp avocado oil, half the chili powder, half the smoked paprika and a generous pinch of salt on the prepared pan. Toss to combine, then bake for 16 to 18 minutes, until the sweet potato is cooked through. Remove from the oven and put the sweet potato in a medium sized bowl, cover and set aside.
  3. While the sweet potato is baking, in a medium sized saucepan, bring the lentils and water to a boil over medium-high heat, then reduce the heat to low and simmer for 15 to 18 minutes until the lentils are tender. Strain well and place on a plate lined with paper towel and pat dry.
  4. Reduce the oven temperature to 375℉.
  5. Put the cooked and dried lentils on the same baking sheet used to cook the sweet potato and toss with the remaining oil, chili powder, smoked paprika, cumin, garlic powder and salt. bake for 10 to 12 minutes, until crispy.

To assemble:

  1. Divide the warmed tortillas onto plates, and add sliced cabbage, radish, sweet potato and lentils. Top with avocado, chipotle crema, cotija, cilantro and sliced pepper. Enjoy!