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Sweet Potato and Lentil Tacos

An image of prepared Sweet Potato and Lentil Tacos made with sweet potatoes, onion, lentils, Pacific Foods® Organic Low Sodium Vegetable Broth, avocado, Greek yogurt and corn tortillas.
  • 10 min
    Prep Time
  • 45 min
    Total Time
  • 5 people
    Serves
  • 383 per 1 serving
    Calories

Ingredients

  • 3 cups peeled and diced sweet potato (approximately 2 medium sweet potatoes)
  • 2 teaspoons olive oil
  • 2 teaspoons chili powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • 1/2 cup red or yellow onion, diced
  • 2 cloves garlic, grated or minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 3/4 teaspoon smoked paprika
  • 3 tablespoons tomato paste
  • 1 cup dry lentils
  • 3 cups Pacific Foods® Organic Low Sodium Vegetable Broth
  • 1/2 avocado, peeled
  • 1/4 cup plain nonfat Greek yogurt or full-fat coconut milk
  • 2 tablespoons fresh lime juice
  • 2 tablespoons chopped cilantro
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 10 corn tortilla or tortillas of choice

Instructions

  • Step 1

    Preheat oven to 400°F. and line a baking sheet with foil. Place the diced sweet potatoes on the sheet pan. Drizzle with olive oil and season with the first amounts of chili powder, salt and pepper. Toss until coated and place in the oven to roast for approximately 20 minutes or until they're tender.  

  • Step 2

    While the sweet potatoes roast, heat a medium sized saucepan over medium heat. When hot, add in the olive oil and diced onion. Saute 2 to 3 minutes and then add in the garlic and spices. Saute another minute then stir in the tomato paste and add in the lentils. Pour the vegetable broth in and stir everything together. Bring to a boil then reduce the heat to medium-low, cover the saucepan partially with a lid and simmer for 20 to 30 minutes or until the lentils are tender. 

  • Step 3

    In a blender or food processor add all of the ingredients for the avocado crema and blend until smooth. Add water a tablespoon at a time to loosen in until desired consistency is reached.  

  • Step 4

    Fill warmed corn tortillas with the lentils, sweet potatoes and topped with the avocado crema, red onions and cilantro. 

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Made Specifically With

All Products
Calories 383
Total Fat 6 g
Sat. Fat 0.9 g
Trans Fat 0 g
Cholesterol 1 mg
Sodium 477 mg
Total Carb 68 g
Dietary Fiber 11 g
Sugar 7 g
Protein 15 g
Vitamin D 0 %DV
Calcium 12 %DV
Iron 23 %DV
Potassium 19 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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