Don’t just wait for Taco Tuesday to indulge in yummy tacos! These tacos are so simple to make. The trick to save on time is to have the lentils and sweet potatoes prepared ahead of time. Weekends are a good time for most people to prep their meals for the week. I find that having some roasted veggies and cooked lentils on hand makes many quick, versatile dishes. Pure plant protein and no oil, this dish is also gluten free. I’m not gluten free, but when you cook with a lot of whole foods, you realize that many of these foods are gluten free naturally. Either way, it’s delicious, savory, filling, and inexpensive.
For the tacos
Preheat the oven to 425F. Place your peeled and cubed sweet potatoes on a parchment lined cookie sheet. You’ll probably need two cookie sheets if using 5 or 6 sweet potatoes. Arrange in a single layer and roast for 30 minutes. While the potatoes are roasting, add the lentils to a non-stick pan on medium heat. Add in the vegetable base and combine well. Add a little water if it’s too dry. Next add the chili powder and garlic powder and stir until well combined, then remove from heat and set aside. Put a few corn tortillas on a dry pan on medium heat. Cook them for a few minutes on each side to warm them. (Alternatively, you can use the crispy corn taco shells and heat them in the oven for a few minutes).
For the guacamole
Cut the avocados in half, remove the pit and scoop out the avocado. Put the avocado in a medium bowl and mash a little with a potato or avocado masher, or a fork. Add the lemon or lime juice, garlic powder and salt. Mash everything together to blend well, but leave the texture a little chunky. Add more lemon, garlic powder or salt as needed.
Place your tortillas on a plate and add spoonfulls of the lentil mixture. Top with some of the roasted sweet potatoes and then pile on the guacamole. Add some fresh cilantro or chopped tomatoes if you prefer.
