These lentil tacos with roasted sweet potatoes are the perfect veggie tacos! They're filling, packed with flavour and really easy to prep ahead of time. So don't be intimidated by the longer list of ingredients or steps, these are actually so easy to make. Plus they reheat really well, so the filling and the chipotle crema can be made in advance. Speaking of the crema, the smoky flavour of it pairs so well with these sweet potato tacos, you may want to make a double batch of it! It's also a perfect dip for dunking sweet potato fries in, just saying.
As I mentioned, don't be intimidated by the number of ingredients, most of them you probably have in your pantry already. These lentil tacos are a perfect budget friendly meal too!
Feel free to pick and choose whichever toppings you like, they are completely customizable.
These lentil tacos take a little bit of work, but thankfully your oven is doing most of that. Also, to be as efficient as possible, while the sweet potatoes are roasting, cook the lentils.
The first thing to do is make the chipotle crema.
Soak your cashews in just boiled water for 45 minutes prior to making the crema.
Once they're softened, drain and add to a blender with all other ingredients for the crema and blend until smooth and creamy.
Preheat the oven.
Next, toss together the cubed sweet potato with spices and oil.
Roast until fork tender and browned, about 18 minutes.
While the sweet potato is baking, cook the lentils in water on the stovetop. Drain, and place on a plate lined with paper towels and pat them dry. Remove the sweet potatoes and set them aside in a bowl and reduce the oven temperature.
On the same baking sheet, toss the drained and dried lentils with oil and the spices and salt. Bake for about 10 to 12 minutes, until crispy.
Assemble the tacos, by heating through the tortillas and having the toppings prepped and ready to go.
There are so many different types of lentils, but which are best for these lentil tacos?
In order to make crispy lentils for these sweet potato tacos, you want to use ones that won't turn soft or mushy.
So for that reason, be sure to use either French lentils or black beluga lentils. Both of these are much sturdier and will cook and still hold their shape. They will also be able to withstand gentle drying with paper towel so they can get crispy in the oven.
Cooking lentils on the stove is quite easy! Just follow the steps below to ensure perfectly cooked lentils each and every time.
Just like any other grain or bean, you'll want to give your lentils a rinse in water first. While you're rinsing them give them a quick look over to see if you need to pick out any shrivelled lentils, or anything that doesn't quite look right.
There is no need to soak lentils, as they are small enough to cook quickly.
In a medium sized pot of water add a pinch of kosher salt and the rinsed lentils. I always recommend putting a timer on for 20 minutes so you don't forget about them.
Once the lentils are boiling, reduce the heat and let simmer for about 20 minutes (depending on the type of lentil you're using). For the French lentils used in these crispy lentil tacos, cook them for about 20 minutes. Check on them to see if they're done cooking. Depending on how old the lentils are, they can take a bit longer to cook. You want them to still be firm on the outside.
I absolutely love making crispy lentils. They make a great snack, side, or in these sweet potato and lentil tacos as a main.
If you want to see more tips on making crispy lentils, or to make other flavours, see my full how to recipe and blog post over here!
These roasted sweet potato tacos are completely customizable! Feel free to use any of the suggestions below as well.
Yes! Omit the chipotles in the crema and just use some of the sauce from the can instead. It will still have a little bit of heat, but combined with everything else, it's not too spicy at all.
Also, don't top the tacos with jalapeño or serrano pepper.
I could eat tacos every day. There's a million ways to enjoy them, here are some other amazing recipes to check out!
Are you ready to make these easy and delicious roasted sweet potato and lentil tacos? Let's get to it!
If you make these lentil tacos please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing from you!
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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.
Prep ahead: both the sweet potato and lentils can be prepped in advance and then re-heated in the oven for a quicker dinner. The chipotle crema can also be prepped in advance (at least 2 days prior to serving).
The tacos are great the next day, just keep the filling and toppings separate and then reheat before serving.