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Lentil and Sweet Potato Tacos

Posted in : Uncategorized on by : Dr. Dave's 411

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!
Prep Time14 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 people


For Lentils

  • 1/2 cup whole dried lentils

For Sweet Potatos

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


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!

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