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5.0 from 9 votes

Smoky Lentil and Sweet Potato Tacos

These smoky lentil and sweet potato tacos come together quick and easy for a vegetarian weeknight meal. Packed inside gluten-free blue corn tortillas, it is healthy and flavorful. Change up the sweet potatoes for any vegetable that is in season to make this any time of year!

Prep Time
5 mins
Cook Time
5 mins
Total Time
55 mins
Servings: 8 tacos
Calories: 183 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 1/2 cup dry lentils
  • 1 1/2 cups water
  • 1 sweet potato or yam cubed (1 - 1 1/2 cups)
  • 1 Tbsp olive oil
  • 1/2 medium red onion chopped (3/4 cup)
  • 1/2 tsp garlic powder
  • 1/2 tsp chipotle chili powder or 1 chipotle chili in adobo sauce, chopped
  • 1/4 - 1/2 tsp smoked paprika
  • 1/2 tsp cumin powder or cumin seeds
  • 1 tsp coriander powder
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 3/4 tsp salt or more, to taste
  • a generous dash of black pepper
  • 1 Tbsp tomato paste or 1/2 large ripe tomato, finely chopped
  • 1 tsp Sriracha sauce
  • 1-2 tsp lime juice
  • a dash of liquid smoke optional, for extra smokiness
Assembly
  • hard or soft tacos I used gluten-free blue corn tortillas
  • Lettuce or cabbage finely chopped
  • Salsa of choice I used pico de gallo
  • avocado, jalapenos, cilantro, lime juice

Instructions

    Cup of Yum
  1. Soak the lentils for half an hour. Chop up the potatoes, get the ingredients ready. Drain the lentils, wash, and keep ready.
  2. In a deep pan, add oil and heat on medium heat. Add onion and cook until golden (5 to 6 mins).
  3. Add all the spices, herbs, salt, pepper, tomato paste/tomato, and mix well. Cook for a minute (2-3 minutes if using a tomato).
  4. Add the washed lentils and water. Mix, cover, and cook on low-medium heat for 15 minutes.
  5. Add the cubed sweet potato, Sriracha, mix, and cook covered for another 15-25 minutes until lentils and sweet potato are tender and all liquid is absorbed.
  6. Add lime juice, taste, and adjust for salt and spice. Add a dash of liquid smoke for extra smokiness.
  7. Warm the taco shells, then load them with the warm lentil mixture, lettuce/cabbage, fresh salsa, avocado, jalapeno, cilantro, and lime juice. Serve immediately.

Notes

  • If using canned/pre-cooked lentils or black beans: Add cubed Sweet potato and 1/4 cup water to the onion, spices, tomato mixture(step 3). Mix, cover and cook for 15 minutes at medium heat. Add drained lentils/beans and salt(depends on if the lentils are salted or not), mix and cook covered until sweet potato cubes are tender.
  • If using canned/pre-cooked lentils or black beans: Add cubed Sweet potato and 1/4 cup water to the onion, spices, tomato mixture(step 3). Mix, cover and cook for 15 minutes at medium heat. Add drained lentils/beans and salt(depends on if the lentils are salted or not), mix and cook covered until sweet potato cubes are tender.
  • Serve the lentils as a stew, on a salad, top a pizza, or make a sloppy sandwich.
  • Serve the lentils as a stew, on a salad, top a pizza, or make a sloppy sandwich.
  • Use seasonal squash or other veggies instead of sweet potato.
  • Use seasonal squash or other veggies instead of sweet potato.

Nutrition Information

Calories 183kcal (9%) Carbohydrates 23g (8%) Protein 5g (10%) Fat 8g (12%) Saturated Fat 2g (10%) Sodium 412mg (17%) Potassium 408mg (12%) Fiber 8g (32%) Sugar 3g (6%) Vitamin A 2640IU (53%) Vitamin C 5.6mg (6%) Calcium 37mg (4%) Iron 1.8mg (10%)

Nutrition Facts

Serving: 8tacos

Amount Per Serving

Calories 183

% Daily Value*

Calories 183kcal 9%
Carbohydrates 23g 8%
Protein 5g 10%
Fat 8g 12%
Saturated Fat 2g 10%
Sodium 412mg 17%
Potassium 408mg 9%
Fiber 8g 32%
Sugar 3g 6%
Vitamin A 2640IU 53%
Vitamin C 5.6mg 6%
Calcium 37mg 4%
Iron 1.8mg 10%

* Percent Daily Values are based on a 2,000 calorie diet.