Sweet Potato + Lentil Tacos

I made this for dinner last night and it only took about 20 minutes. I thought it was such a tasty, healthy, easy weeknight idea that I needed to recreate it here. Happy cooking!

SWEET POTATO + LENTIL TACOS

makes enough filling for about 6 corn tortilla tacos

1/2 red onion (diced)

1 small sweet potato (diced with peel on)

1 (15 oz) can cooked lentils (drained and rinsed in a colander)

a handful of arugula (or any greens! cilantro, lettuce, spinach, chopped kale...)

1 avocado

hot sauce

corn tortillas (or flour if you prefer)

Sauté the diced onion and sweet potato with some olive oil, salt and pepper for about 10 minutes over med/low heat, until the potatoes are soft when poked with a fork. For the last minute, add the lentils, just to warm them. Spoon the mixture into warm tortillas (I use tongs and heat mine over an open stovetop flame). Top each taco with a pinch of arugula, a slice of avocado, a bit of hot sauce and a pinch of flaky salt. 

I sautéed the sweet potatoes and onion in my favorite skillet for 10 min, then added lentils to warm them.

Top the tacos with arugula, avocado and hot sauce

Kale Tacos

I’ve been getting lots of green garlic and kale in my CSA box lately, so I thought..why not make tacos?! Green garlic is simply young garlic that has been thinned out of the vegetable beds. It resembles and tastes like scallions, but with a more garlicky flavor. It’s often at the farmers market in spring, but you can use scallions if you can’t find it. I cook it with a bit of kale and serve it with black beans inside of warm corn tortillas. Top with some greek yogurt and hot sauce, and a squeeze of lemon, if you like. I like to serve them with a platter of crispy cucumber spears, drizzled with lemon juice, cayenne and garlic salt. Yum! This recipe (with one can of beans) makes enough for about 6 tacos. Enjoy!