Spiced Lentil and Sweet Potato Tacos with Avocado Crema

Why You’ll Love This Recipe

• Hearty, plant-based tacos that satisfy like the classic version—no compromises.
• Smart weeknight workflow: roast sweet potatoes while the lentils simmer.
• Balanced flavors: smoky-spiced lentils, caramelized sweet potato, bright lime, and creamy avocado.
• Meal-prep friendly components that keep well and assemble in minutes.

Grocery List

• Produce: Sweet potatoes, yellow onion, garlic, limes, cilantro, jalapeño (optional), avocado, red cabbage, lime wedges
• Dairy: None
• Pantry: Corn tortillas, brown or green lentils, vegetable broth, olive oil, tomato paste, cumin, chili powder, smoked paprika, dried oregano, kosher salt, black pepper, hot sauce

Full Ingredients

Roasted Sweet Potatoes

• 2 medium sweet potatoes (about 1.5 lb / 680 g), peeled and cut into 1/2-inch cubes
• 1.5 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Spiced Lentil Filling

• 1 cup brown or green lentils, rinsed
• 3 cups low-sodium vegetable broth (or water)
• 1 tbsp olive oil
• 1 small yellow onion, finely chopped (about 1 cup)
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt, plus more to taste
• 1 tbsp fresh lime juice (about 1/2 lime)

Avocado Crema

• 1 large ripe avocado
• 2 tbsp fresh lime juice
• 1/3 cup packed cilantro leaves and tender stems
• 1 small jalapeño, seeded (optional, for heat)
• 1/4 tsp kosher salt
• 2–3 tbsp water, to thin
• 1 tbsp olive oil (optional, for extra silkiness)

Cabbage Slaw

• 2 cups thinly shredded red cabbage
• 1 tbsp fresh lime juice
• 1 tsp olive oil
• Pinch of kosher salt
• 2 tbsp chopped cilantro

For Serving

• 12 corn tortillas (6-inch)
• Lime wedges and hot sauce
• Optional toppings: 1/4 cup finely chopped red onion; 1/4 cup toasted pepitas

Step-by-Step Instructions

Step 1: Preheat and prep

Place a rack in the center of the oven and preheat to 425°F (220°C). Line a large rimmed baking sheet with parchment. Rinse the lentils under cool water and set aside to drain. Peel and cube the sweet potatoes into 1/2-inch pieces for quick, even roasting.

Step 2: Roast the sweet potatoes

On the prepared sheet, toss the sweet potato cubes with 1.5 tbsp olive oil, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp chili powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Spread into a single layer. Roast for 20–25 minutes, flipping halfway, until the edges are caramelized and the centers are tender. If you like extra char, broil for 1–2 minutes at the end, watching closely.

Step 3: Cook the lentils

In a medium saucepan, bring the lentils and 3 cups vegetable broth to a boil over high heat. Reduce to a gentle simmer, cover partially, and cook until just tender, 20–25 minutes. Drain any excess liquid. The lentils should hold their shape and not be mushy.

Step 4: Build the spiced lentil filling

Heat 1 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent and lightly golden, about 5 minutes. Stir in the garlic and cook 30 seconds. Add the tomato paste, 1 tsp cumin, 1/2 tsp chili powder, 1/2 tsp smoked paprika, and 1/2 tsp dried oregano. Cook, stirring, for 1 minute to bloom the spices. Fold in the cooked lentils, 1/2 tsp kosher salt, and 1 tbsp lime juice. Cook 2–3 minutes to meld flavors, adding a splash of water if the mixture seems dry. Taste and adjust salt or lime as needed.

Step 5: Make the avocado crema

In a blender or food processor, combine the avocado, 2 tbsp lime juice, cilantro, jalapeño (if using), 1/4 tsp kosher salt, and 2–3 tbsp water. Blend until smooth and pourable, adding more water a teaspoon at a time to reach a drizzleable consistency. For extra gloss, blend in 1 tbsp olive oil. Set aside.

Step 6: Toss the cabbage slaw

In a bowl, combine the shredded cabbage, 1 tbsp lime juice, 1 tsp olive oil, a pinch of kosher salt, and the chopped cilantro. Toss and let sit for 5 minutes to lightly soften and brighten.

Step 7: Warm tortillas and assemble

Warm the tortillas in a dry skillet over medium heat, 10–15 seconds per side, or directly over a low gas flame for a few seconds until pliable and lightly charred. Keep warm wrapped in a clean towel. To assemble, layer each tortilla with about 2–3 tbsp spiced lentils and a small handful (about 1/4 cup) roasted sweet potatoes. Top with cabbage slaw and a generous drizzle of avocado crema. Finish with lime juice, hot sauce, and optional red onion or pepitas. Serve immediately.

Pro Tips

• Cut evenly: 1/2-inch sweet potato cubes roast quickly and caramelize beautifully without burning.
• Don’t overcook lentils: Stop when they’re just tender so the filling stays meaty and not mushy.
• Bloom the spices: Cooking tomato paste and spices for 1 minute deepens flavor and color.
• Keep tortillas warm: Stack and wrap in a towel or place in a low oven (200°F / 95°C) until serving.
• Balance to taste: A final squeeze of lime and a pinch of salt wake up the whole taco.

Variations

• Chipotle twist: Swap chili powder for 1–2 tsp minced chipotle in adobo for a smoky kick.
• Black bean swap: Use 2 cans (15 oz each) drained black beans instead of lentils; simmer with the same aromatics and spices.
• Crunch factor: Add quick-pickled red onions or toasted pepitas for texture and tang.

Storage & Make-Ahead

Refrigerate lentil filling and roasted sweet potatoes separately for up to 4 days; reheat in a skillet with a splash of water. Avocado crema is best within 24 hours—press plastic wrap directly on the surface and refrigerate. The cabbage slaw keeps 1–2 days. Tortillas store at room temp (sealed) for a week; warm before serving. Lentil filling freezes well for up to 2 months; thaw overnight in the fridge and reheat gently.

Nutrition (per serving)

Approximate per serving (3 tacos): 690 calories; 19 g protein; 21 g fat; 105 g carbohydrates; 19 g fiber; 720 mg sodium. Calculated using low-sodium broth and includes avocado crema and tortillas.