Sweet Potato and Lentil Tacos

Ingredients:

Tacos:

• 2 teaspoons olive oil
• 1/2 cup diced yellow or red onion
• 2 cloves of garlic-grated or minced
• 3 tablespoons tomato paste
• 2 teaspoons Chile powder
• 1 teaspoon ground cumin
• 3/4 teaspoon smoked paprika
• salt and pepper to taste
• 1 cup dry uncooked lentils
• 2.5 cups veggie broth
• 2 sweet potatoes- diced
• 1 teaspoon cili powder
• 10 corn or flour tortillas

Avocado Crema:

• avocado
• 1/4 cup plain greek yogurt
• 3 tablespoons lime juice
• 3 tablespoons chopped cilantro
• salt and pepper to taste

Instructions:

• Preheat oven to 400 degrees. Place diced sweet potatoes on pan. Drizzle with olive oil and season with 1 teaspoon of chili powder, salt and pepper. Toss until coated and place in oven for about 20 minutes .
• While cooking the sweet potatoes, place saucepan over medium heat and when hot add olive oil and onion. Sauce for 3 minutes and add garlic and spices. Add in tomato paste and add in lentils. Pour in veggie broth and stir everything together. Bring to a boil then reduce heat to medium-low, cover and simmer for about 20-30 minutes or until lentils are done.
• Mash/blend avocado crema ingredients together and add a little water for smooth consistency.
• Filled warm tortillas with the lentils, sweet potatoes, and top with avocado crema, red onions and cilantro.

I don’t have the source for the original recipe which I have modified. But this recipe is absolutely amazing. Or we say at Eat Well Buffalo, it’s company good. Enjoy. Let us know if you make it!