International Cuisine

Crispy Sweet Potato & Lentil Tacos with Cranberry Avocado Salsa

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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:

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

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