May 3, 2022

Sweet Potato and Lentil Tacos

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.

lentil tacos


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.

  • Raw cashews
  • Lime juice
  • Chipotle in adobo
  • Chili powder
  • Brown sugar (or coconut sugar)
  • Sweet potatoes
  • Avocado oil (or other neutral tasting oil)
  • Smoked paprika
  • Cumin
  • Garlic powder
  • French lentils: I don't recommend other types (other than black lentils) as they won't hold their shape as well and we want to get these crispy.
  • Tacos
  • Cabbage: I like using Napa cabbage here, but anything will work
  • Radish: I use watermelon for colour, regular radish will be just fine
  • Cotija cheese: optional, omit for vegan option, or use a feta (or plant-based feta cheese)
  • Avocado: optional, for garnish (use this instead of any cheese)
  • Jalapeño pepper, or serrano pepper: optional, for more heat
sweet potato tacos

How to Make Sweet Potato & Lentil Tacos

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.

cashews soaking in water

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.

sweet potatoes with spices in bowl

Roast until fork tender and browned, about 18 minutes.

roasted cubed sweet potato on baking tray

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.

crispy oven baked lentils on pan

Assemble the tacos, by heating through the tortillas and having the toppings prepped and ready to go.

Which types of lentils are best to use?

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.

lentil tacos

How to Cook Lentils on the Stove?

Cooking lentils on the stove is quite easy! Just follow the steps below to ensure perfectly cooked lentils each and every time.

Rinse your Lentils

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.

How Much Water Do you Use to Cook Lentils?

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.

cooked lentils in pot

How to make crispy lentils

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!

More Taco Filling Ideas

These roasted sweet potato tacos are completely customizable! Feel free to use any of the suggestions below as well.

  • Guacamole
  • Chopped tomato
  • Vegan cheese (vegan feta would be great here)
  • Iceberg lettuce instead of cabbage
  • Salsa
  • Grated beets instead of radish
  • Pickled red onion
lentil tacos

Can I reduce the heat/spice in these tacos?

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.


  • No sugar: omit the small amount of brown/coconut sugar in the chipotle sauce.
  • No dairy: omit the cotija cheese/feta cheese. Use a vegan feta or omit and just use cubed avocado.
  • Gluten-free: use gluten-free tortillas, such as corn or cassava.
  • Nut-free: omit the cashews and use mayonnaise instead and mix that with the chipotle and other ingredients.
  • Less spices: feel free to use your favourite taco seasoning mix if you'd like for the lentils and sweet potato rather than individual spices.
lentil tacos

Other Taco Recipes to try

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!

This post contains affiliate links, which means I may receive a small commission at no extra cost to you. I only share products and services I have personally used and love. Disclosure here.

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!


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.

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