Sweet Potato & Lentil Tacos with Cranberries
Overview:
These Sweet Potato & Lentil Tacos with Cranberries offer a delicious, plant-based meal bursting with vibrant flavors and textures. The combination of tender roasted vegetables, earthy lentils, and a refreshing, tangy cranberry-cabbage salsa makes this dish a great addition to any vegetarian dinner menu. The creamy avocado dressing elevates it with smoothness, making each bite a delightful experience.
Cuisine: Mexican
Course: Dinner
Diet: Vegetarian
Ingredients:
Ingredient | Quantity |
---|---|
Sweet Potatoes (diced small) | 250 grams |
Green Bell Pepper (diced) | 1/2 (about 1/4 cup) |
Masoor Dal (Whole) | 1/2 cup (washed and soaked overnight) |
Tomatoes (chopped) | 2 |
Pickled Jalapenos (finely chopped) | 1/2 |
Garlic (finely chopped) | 2 cloves |
Lemon juice | 1 tsp |
Cabbage (finely chopped) | 1/4 cup |
Carrots (grated) | 1/4 cup |
Cranberries (dried) | 1 tbsp |
Avocado | 1 |
Hung Curd (Greek Yogurt) | 4 tbsp |
Coriander (chopped) | Handful |
Salt | To taste |
Oil | 1 tsp |
Corn Flour Tortillas | 3 (or wheat flour tortillas) |
Preparation Time:
20 minutes
Cooking Time:
40 minutes
Instructions:
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Preheat the Oven: Preheat your oven to 180°C (350°F). In a mixing bowl, toss the diced sweet potatoes and bell pepper with 1 teaspoon of oil and a pinch of salt. Spread the vegetables on a greased baking sheet and roast them in the oven for 20-25 minutes, until the sweet potatoes are soft and golden brown. Set aside.
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Cook the Lentils: In a saucepan, combine the soaked masoor dal (lentils) with enough water to cover them. Bring the mixture to a boil, then reduce the heat to low. While the lentils are cooking, blend the chopped tomatoes, pickled jalapenos, and garlic in a blender to make a smooth paste. Once the lentils are simmering, add the pureed tomato mixture to the pot. Stir in salt to taste and cook on low heat for 25-30 minutes until the lentils are tender but not mushy. If there is excess water, let it evaporate. Add lemon juice to the cooked lentils and mix well. Set aside.
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Prepare the Cabbage Salsa: In a separate bowl, combine the shredded cabbage, grated carrots, and cranberries. Add a pinch of salt and 1 teaspoon of lemon juice. Toss everything together and let it sit for a few minutes to allow the flavors to meld.
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Make the Avocado Dressing: Remove the flesh of the avocado and mash it with a spoon until smooth. Add 4 tablespoons of hung curd (Greek yogurt), chopped coriander, and a pinch of salt. Stir until well combined.
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Assemble the Tacos: Heat the corn flour tortillas on a dry, preheated skillet for a few seconds on each side, just until lightly toasted. On each tortilla, layer the cooked lentils, roasted sweet potatoes and bell pepper, cabbage-cranberry salsa, and a generous drizzle of the creamy avocado dressing. Garnish with additional coriander leaves if desired.
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Serve: Serve your Sweet Potato & Lentil Tacos immediately, perhaps alongside a refreshing beverage like iced tea sangria, and finish with a Mexican dessert like bunuelos for a complete meal.
Notes:
- If you prefer not to use the oven for roasting, you can sauté the sweet potatoes and bell peppers on the stovetop. Heat a bit of oil in a pan, cook the bell peppers with a pinch of salt, remove, and then cook the sweet potatoes with some water and salt until tender.
- You can also try making homemade tortillas using these recipes: Homemade Whole Wheat Flour Tortillas or Homemade Corn Tortillas.
Pairing Suggestions:
- Pair these tacos with Loaded Veggie Nachos for a Mexican-inspired appetizer.
- Enjoy a cool and tangy Ice Tea Sangria to balance the meal.
- End with Mexican Style Bunuelos for a sweet, crispy finish.
These tacos are not just healthy but also packed with a variety of flavors and textures that will please both vegetarians and meat-lovers alike.