Sweet Potato and Lentil Tacos
These tasty vegan tacos are filled with spiced lentils and sweet potatoes for an easy, healthy meal that is perfect for taco night! You can customize these tacos with your favorite toppings, so they’re great for the whole family!
I love tacos and there are so many fun vegetarian combinations for fillings. I often find myself turning to chickpeas, but lately I’ve been loving lentils and sweet potato. These tacos remind me a little bit of my sweet potato enchiladas, but they’re a little easier and faster to make so they’re great for a busy weeknight.
Lentils are a wonderful source of protein and fiber and they’re practically the definition of a pantry staple. They last a really long time and they’re very affordable, so I make sure I always have a bag on hand! Be sure to use brown or green lentils in this recipe. Red lentils break down too much when cooked, making these tacos a bit too soggy.
Ingredients and Substitutions
- Sweet Potato: Sweet potatoes are the star of these tacos. They are sautéed to bring out their flavor and tenderness, creating a hearty base for the tacos.
- Lentils: Lentils are a great source of plant-based protein and fiber. In this recipe, they add a meaty texture and earthy flavor to the filling, making it more satisfying.
- Vegetable Broth: Vegetable broth is used to cook the lentils and sweet potatoes. It infuses them with flavor and ensures they cook to the desired tenderness.
- Jalapeño: Minced jalapeño adds a spicy kick and a touch of heat to the taco filling, balancing the sweetness of the sweet potatoes and the earthiness of the lentils.
- Garlic: Minced garlic enhances the overall flavor of the dish, providing a savory and aromatic element.
- Smoked Paprika: Smoked paprika imparts a smoky and slightly sweet flavor, contributing to the depth of taste in the filling.
- Oregano: Dried oregano adds an earthy note, enhancing the overall seasoning of the taco mixture.
- Cumin: Ground cumin lends a warm and earthy flavor with a hint of citrus, complementing the sweet and smoky elements.
- Lime Juice: Lime juice provides acidity and a bright, citrusy contrast to the richness of the sweet potatoes and lentils.
- Olive Oil: A little oil is used for sautéing and roasting. It helps prevent sticking and adds a hint of richness to the dish. You can use alternatives like canola, vegetable, or grapeseed oil.
- Tortillas: You can use corn tortillas for a gluten-free option or flour tortillas if that’s what you prefer. Lettuce leaves make a great low-carb option.
How to Make Sweet Potato and Lentil Tacos
What to Serve with Sweet Potato Tacos
Looking for a tasty side dish to pair with these tacos? Try my spicy street corn salad! Or if you’re looking for a vegan option, pair it with my black bean and corn salad. If you want to add more classic side dishes to your plate, try my refried beans and Mexican rice!
The Best Taco Sauces
If you want to add a tasty sauce to these tacos, here are a few of my favorites:
More Lentil RecipesPrint
This tasty vegan tacos are filled with spiced lentils and sweet potatoes for an easy, healthy meal that is perfect for taco night! You can customize these tacos with your favorite toppings, so they’re great for the whole family!
- 2/3 cup brown or green lentils
- 2 cups vegetable broth
- 1 tablespoons olive oil
- 2 medium sweet potatoes, peeled and cut into 1/2” cubes
- 1 small jalapeño, minced
- 3 cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 3/4 teaspoon sea salt
- Juice of one lime
- 8 corn or flour tortillas
- 2 medium avocados, sliced
- Fresh cilantro leaves, for garnish
- In a medium pot, bring the vegetable broth to a boil over medium heat. Add the lentils, cover, and cook until most of the liquid is absorbed and the lentils are just tender but not falling apart – about 12-15 minutes.
- In a large, heavy bottom pan, heat 2 tablespoons of oil over medium. Add the cubed sweet potatoes and cook for about 10-12 minutes, stirring regularly, until the sweet potatoes are just soft.
- Add the lentils with any remaining broth, minced garlic and jalapeño, and spices. Cook for 5-10 minutes over medium, stirring frequently. Add a splash of water as needed if the mixture feels too dry.
- Once the spices are fragrant and everything is cooked through, remove from the heat and squeeze a little lime juice on top.
- Place 1/3 cup of filling into each tortilla and top with 2-3 slices of avocado and a sprinkle of chopped cilantro.