Hello everyone! I hope you all had a happy Halloween and got a chance to enjoy some of the treats from the Halloween Round-Up list. Today’s recipe is one that I came up with about a month ago when I was trying to make a dinner using ingredients that I already had in my kitchen. These Autumn Tacos turned out surprisingly well and I’ve made them pretty much once a week since then. As I started typing out this recipe I realized that last week I also posted recipe featuring lentils and sweet potato but hey, they are two of my favorite fall foods!
This meal is pretty simple and speedy to throw together, especially if you prepare the lentils ahead of time (you can also opt for canned lentils). The recipe calls for your choice of salsa; homemade is always awesome but here are a few of my favorite store-bought options: Organicville, Muir Glen, and Newman’s Own.
I like to serve the tacos with a side of steamed greens and if you feel like getting fancy, try sprinkling vegan cheese on top!
makes 4 servings
What you’ll need:
- 1 cup dry lentils
- 2 cups vegetable broth or 1 bouillon cube
- 1 tablespoon coconut oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 sweet potatoes (cut into 1/2″ cubes)
- 1 tbs tamari
- 1 avocado, sliced
- corn or brown rice tortillas
- salsa of your choice
- In a small pot, prepare lentils. Bring 2 cups of vegetable broth (or water with a bouillon cube) to a boil, add lentils and cook for about 25 minutes.
- Heat coconut oil in a large pan or wok. Add onion and garlic and cook on medium-high heat for about 10 minutes, stirring throughout. When the mixture starts to brown, add about 1/4 cup of water and bring to a boil. Add sweet potatoes and simmer for about 15 minutes. If water evaporates, add a few more tablespoons so nothing burns.
- Add cooked lentils and stir in tamari. Season with salt and pepper to taste.
- Serve on top of tortillas, top with avocado and salsa. Enjoy!