16 September, 2021
Lentil and Sweet Potato Tacos
Lentil and Sweet Potato Tacos
Tacos with a twist!! This meal features sprouted lentils and roasted sweet potato! Any amazing meal for any time of the year. Enjoy!
Servings: 4 people
Ingredients
For Lentils
- 1/2 cup whole dried lentils
For Sweet Potatos
- 2 lbs sweet potatos peeled, chopped
- 2 tbsp olive oil
- 1 tsp chilli powder
- 1 tsp ground coriander
- 1 tsp kosher salt
- 1/4 tsp ground cumin
- 1/4 tsp ground cinnamon
For Salsa
- 2 jalapenos
- 2 cloves garlic
- 1 cup whole milk Greek yogurt
- 1 cup cilantro leaves
- 2 tbsp olive oil
- 1 tbsp white balsamic vinegar
- 1 tsp kosher salt
For Tacos
- Your Favorite Mini Taco Shells
- 1 cup cilantro leaves
- 2 spring onions finely diced
Instructions
To Sprout Lentils
- Start at least 3 days in advance; cover lentils with about an inch of water and let sit overnight.
- The next day strain and spread lentils out in the strainer, giving them as much room as possible. Set the strainer over a plate and cover with a clean kitchen towel. Leave at room temperature.
- Rinse lentils at least 3 times a day for at least 2 days or until they start to sprout. Continue rinsing and leave them covered at room temperature for up to 5 days, depending on how large you’d like the sprouts to be.
- Transfer to a resealable plastic bag and refrigerate. Sprouted lentils will keep for up to 5 days in the refrigerator.
For Tacos
- Heat oven to 425°F and arrange rack in the upper third.
- Combine sweet potatoes, olive oil, and spices in a large bowl. Lay in a single layer on a baking sheet and roast until just tender, about 15 minutes.
- Meanwhile, make the salsa. Place jalapeños and unpeeled garlic cloves in a dry comal or skillet over medium-high heat. Cook until charred on all sides (garlic will take less time so remove that first).
- Remove garlic peel and the stems from the jalapeños. Cut jalapeños in half and remove seeds if you’d like it less spicy.
- Place charred vegetables in a blender with yogurt, cilantro, olive oil, vinegar, and salt and blend on high until smooth. Taste and add more salt or vinegar as needed.
- To serve, toss sweet potatoes with cilantro and sliced spring onions then divide between the warm tortillas and top with sprouted lentils. Drizzle with salsa and enjoy!