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Vegan Lentil Tacos With Sweet Potatoes

These lentil tacos with sweet potatoes represent a harmonious fusion of flavors, textures, and colors, making them an excellent choice for anyone seeking a wholesome and satisfying meal that’s both nutritious and bursting with flavors.

lentil meat

As we all know tacos are a beloved culinary creation known for their versatility, allowing us to explore an array of flavors and ingredients within a single handheld light meal.

And when it comes to tacos, they’re a blank canvas waiting for your creativity to run wild!

Safe to say, these hearty lentil tacos are the perfect combo of sweet and savory, a combo that is impossible to resist.

Whether you’re a committed vegan or simply looking to expand your culinary horizons, these easy lentil tacos will win your heart and become an addition to your recipe repertoire. 

So, let’s take a look at a culinary and cultural masterpiece that celebrates the marriage of earthy and sweet flavors in this delicious and satisfying taco creation.

If you’re interested, stick around!

Vegan Lentil Tacos – Why You’ll Love This Recipe

vegan lentil taco meat
  • It’s an exciting and delicious vegan dish that’s packed with different textures and flavors in one taco package.
  • This taco recipe is highly customizable. You can put any ingredient you want!
  • This taco dish has a lot of health benefits and is great for nonvegans too.
  • You can make this into a gluten-free recipe by changing a few ingredients which we will discuss later on.

Ingredients For The Lentil Tacos Recipe

This recipe is a showstopper during game nights and parties. I just lay out the mixture and tacos on the table and let the guests assemble their own.

It adds a messy yet fun element to it. The combination of sweet, earthy, citrusy, and savory are blended in harmony to make this a complete dish.

vegan taco meat lentils
  • 2 medium/600g sweet potatoes, peeled and cubed
  • 2/3 cup/135g lentils ( I like to use French or brown lentils, but you can also use green lentils or red lentils, dried or canned; if you use dried ones, you need to cook them in a pot with water until tender).
  • 1 ½ cup/355ml vegetable broth
  • 1 large/40g jalapeno, minced
  • 2 cloves/10g garlic, minced
  • 1 tsp/2g smoked paprika
  • 1 tsp/1g dried oregano
  • 1 tsp/2g ground cumin
  • ¾ tsp/4g sea salt
  • Juice of 1 lime
  • 3 tbsp/45ml neutral oil, divided
  • 10 medium corn or wheat tortillas (about 6”/15cm)

To serve:

  • 2 medium/365g avocados, sliced
  • 2 large/40g scallion, chopped
  • Fresh cilantro leaves, washed and chopped

How To Make Vegan Lentil Taco Recipe

Precook the dried lentils (skip this step if you use canned ones): In a medium pot, bring the vegetable broth to a boil over medium heat.

Add the lentils, cover, and cook for about 12 to 15m minutes or until all the liquid is absorbed and the lentils are tender and still firm, but not falling apart.

lentil meat recipe

1. Peel and chop* the sweet potatoes into ½”/12mm cubes.

2. Peel and mince the garlic. Then cut the stem off the jalapeno and slice it in half lengthwise. Remove some or all of the seeds and ribs to lessen the heat. Mince finely as well. and set aside with the garlic.

3. In a large and heavy bottom pan, heat 2 tablespoons or 30ml of oil over medium heat. Add the cubed sweet potatoes and cook for about 10 minutes, stirring regularly, until they turn soft and slightly brown.

4. Add the lentils, minced garlic, jalapeno, and spices. Cook for 3 to 5 minutes still over medium heat, stirring frequently. Add 2 to 3 tablespoons or 30 to 45ml of water or vegetable broth if the mixture feels too dry.

vegan lentil tacos

5. Once the spices are fragrant and everything is cooked through, remove from heat and squeeze the lime juice on top. Start with 2 tablespoons or 30ml and adjust to taste.

6. Scoop out the avocados with a spoon and cut them in half, then lengthwise in thin slices. Wash and dry the parsley and green onions. Chop the cilantro finely, then the green onions -white and green portions – into very thin circles.

7. Heat a large pan or griddle over medium-low. Add about 1 teaspoon or 5ml of oil, spreading around to coat the pan evenly. Cook the tortillas 1 or 2 at a time for about 1 minute per side until just a little colored and crispy in spots. Repeat with remaining tortillas, adding more oil as needed.

8. To assemble: Place 2 to 3 tablespoons of filling into each tortilla and top with 2-3 slices of avocado and a sprinkle of chopped green onion and cilantro. Eat immediately.

Notes

*The sweet potatoes do not have to be peeled as the skin contains fiber which helps in digestion. They can be scrubbed thoroughly and have any damaged areas cut off. Peeling is easier for a more uniform look.

This taco mixture can be stored in an airtight container in the fridge and reheated in a lightly oil pan over medium heat. Fry tortillas fresh before serving.

Health Benefits Of Lentils

lentils

Lentils are highly nutritious and provide a good source of plant-based protein, rich in fiber, vitamins, and minerals. 

They are also low in fat and are an excellent source of folate, iron, potassium, and magnesium.

Lentils are a popular ingredient in vegetarian and vegan diets due to their protein content, and they are versatile enough to be used in a wide range of dishes, from soups and stews to curries and salads.

(Source: Cleveland Clinic)

Tips, Variations, And Substitutions

🌮 Cauliflower – You can add it to the recipe or replace the lentil taco meat with this as both add a sweet earthy low-carb element. It will still bulk up your lentil taco filling.

🌮 Diced fire-roasted tomatoes – This will add a smoky element to your tacos. Just dice them up and add to your taco mixture before serving.

🌮 Tomato sauce – If you want a saucy mixture to your tacos then this is definitely the ingredient to add. It also adds a tangy-sweet taste.

Simmer your lentils with this in the skillet to warm up the sauce and bind the flavors together.

🌮 Black beans – You can also use this and make your own chili if you add tomato sauce as well.

🌮 Taco shells – If you want the crispy version of the tortillas you can buy this in your nearest grocery store. You can heat them up in the microwave or air fryer to crisp them up further.

🌮 Raw onions – You can also add this if you want a tangy-pungent taste to your tacos. You can also saute the onions with the lentils for a sweeter flavor.

🌮 Vegan shredded cheese – top your tacos with this to add a creamy and salty component.

Other Vegan Taco Popular Recipes

Mushroom Birria tacos – If you want the same addictive feel of eating tacos but with different tastes and flavors you can try out my vegan birria tacos with consomme. It’s a taco recipe with a sweet and savory taste that has a little heat. 

Spicy Chickpea Tacos – Spice up your Taco Tuesday with these mouthwatering, plant-based Spicy Chickpea Tacos! Learn how to make this flavor-packed recipe in just minutes.

Whole wheat flour tortillas – If you want the experience of making your own flour tortillas at home which is healthier than store-bought, you can try our recipe. It’s great not just for tacos but also for making burritos or quesadillas.

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lentil walnut taco meat

Frequently Asked Questions

1. Can I Use Canned Lentils In This Recipe?

Using canned lentils will cut your cooking time significantly. But the problem is the added sodium used to preserve the lentils.

If you opt for the canned version just remember to rinse the legumes first in running water to get rid of the excess salt.

2. What Tortilla Do I Use To Make This Recipe Gluten-Free?

You can use corn tortillas to make your dish gluten-free.

3. Can I Use Taco Seasoning?

If you have it you can use ready-made taco seasoning instead of the spice blend used in this recipe. Just be sure that the blend used is to your liking.

lentil taco meat

Lentil Tacos With Sweet Potatoes

This vegan lentil tacos with sweet potatoes is a filling and flavorful game night meal. You can also make this easy lentil taco gluten-free as well!
5 from 8 votes
Print Rate
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 10 tacos
Calories: 92kcal
Author: SHU-CHUN

Ingredients

  • 2 pcs medium sweet potatoes peeled and cubed
  • cup lentils (brown/grey variety. You can use dried lentils or canned; if you use dried ones, you need to cook them in a pot with water until tender).
  • cup vegetable broth
  • 1 large jalapeno minced
  • 2 cloves garlic minced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • ¾ tsp sea salt
  • Juice from 1 lime
  • 3 tbsp neutral oil divided
  • 10 pcs medium corn or wheat tortillas (about 6”/15cm)

To Serve:

  • 2 pcs medium avocados sliced
  • 2 large green onions chopped
  • fresh cilantro leaves washed and chopped

Instructions

Precook The Lentils (skip this step if you use canned ones):

  • In a medium pot, bring the vegetable broth to a boil over medium heat. Add the lentils, cover, and cook for about 12 to 15m minutes or until all the liquid is absorbed and the lentils are tender and still firm, but not falling apart.

Lentil Tacos:

  • Peel and chop the sweet potatoes into ½”/12mm cubes.
  • Peel and mince the garlic. Then cut the stem off the jalapeno and slice it in half lengthwise. Remove some or all of the seeds and ribs to lessen the heat. Mince finely as well. and set aside with the garlic.
  • In a large and heavy bottom pan, heat 2 tablespoons or 30ml of oil over medium heat. Add the cubed sweet potatoes and cook for about 10 minutes, stirring regularly, until the sweet potatoes turn soft and slightly brown.
  • Add the lentils, minced garlic, jalapeno, and spices. Cook for 3 to 5 minutes still over medium heat, stirring frequently. Add 2 to 3 tablespoons or 30 to 45ml of water or vegetable broth if the mixture feels too dry.
  • Once the spices are fragrant and everything is cooked through, remove from heat and squeeze the lime juice on top. Start with 2 tablespoons or 30ml and adjust to taste.
  • Scoop out the avocados with a spoon and cut them in half, then lengthwise in thin slices. Wash and dry the parsley and green onions. Chop the cilantro finely, then the green onions -white and green portions – into very thin circles.
  • Heat a large pan or griddle over medium-low. Add about 1 teaspoon or 5ml of oil, spreading around to coat the pan evenly. Cook the tortillas 1 or 2 at a time for about 1 minute per side until just a little colored and crispy in spots. Repeat with remaining tortillas, adding more oil as needed.
  • To assemble: Place 2 to 3 tablespoons of filling into each tortilla and top with 2-3 slices of avocado and a sprinkle of chopped green onion and cilantro. Eat immediately.

Nutrition

Calories: 92kcal | Carbohydrates: 10g | Protein: 4g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 324mg | Potassium: 148mg | Fiber: 4g | Sugar: 1g | Vitamin A: 251IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg

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