Sweet Potato Lentil Tacos with Cranberries and Avocado Dressing

Sweet Potato & Lentil Tacos with Cranberries
Perfectly Roasted Sweet Potatoes, Hearty Lentils, and a Touch of Sweet Cranberries – A Flavorful Vegetarian Mexican Delight

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Servings: 3
Cuisine: Mexican
Course: Dinner
Diet: Vegetarian

Ingredients:

Instructions:

1. Roast the Sweet Potatoes and Bell Pepper:

Preheat your oven to 180°C (350°F). In a mixing bowl, toss the diced sweet potatoes and chopped green bell pepper with a teaspoon of sunflower oil and a pinch of salt. Spread them evenly on a greased baking sheet and place it in the oven to bake for about 20-25 minutes. The sweet potatoes should be soft and golden-brown when done. Once roasted, remove them from the oven and set aside.

2. Prepare the Lentils:

While the vegetables are roasting, it’s time to cook the lentils. In a medium saucepan, combine the soaked masoor dal (lentils) with water and bring to a boil. Once it reaches a boil, reduce the heat to low and add the blended mixture of tomatoes, jalapenos, and garlic. Stir everything together and season with salt to taste. Cover the pan and let the lentils cook on low heat for 25-30 minutes. Make sure the lentils don’t become mushy; they should be just soft and slightly firm. If necessary, add a bit of water during cooking, but make sure there is no excess liquid left once the lentils are done. Stir in the lemon juice and give it a final mix.

3. Make the Cabbage Salad:

In a separate mixing bowl, combine the shredded cabbage, grated carrots, and dried cranberries. Add salt and lemon juice to taste. Toss the mixture together and let it sit for a few minutes to allow the flavors to meld.

4. Prepare the Avocado Dressing:

In another small bowl, mash the flesh of the avocado with a spoon until smooth. Add the hung curd (Greek yogurt), freshly chopped coriander leaves, and a pinch of salt. Mix thoroughly until you achieve a creamy dressing.

5. Assemble the Tacos:

Now that everything is prepared, it’s time to assemble the tacos. Heat a non-stick skillet over medium heat and lightly toast the tortillas on both sides. Place the tortillas on serving plates and start layering the fillings. Begin with a generous spoonful of lentils, followed by a layer of the roasted sweet potatoes and bell pepper. Top it off with the cabbage salad, and then drizzle with the creamy avocado dressing. Garnish with extra coriander leaves if desired.

6. Serving Suggestion:

Serve your Sweet Potato & Lentil Tacos with a side of Loaded Veggie Nachos or a refreshing Iced Tea Sangria. For dessert, indulge in Mexican Style Bunuelos for the perfect end to your Mexican-themed meal.

Notes:

• Roasting Alternative: If you prefer not to use the oven, you can roast the sweet potatoes and bell pepper on the stovetop. Heat a little oil in a pan, add the bell pepper and cook it briefly. Once done, remove the peppers, add the sweet potatoes, sprinkle a little water and salt, and cook, stirring occasionally, until the sweet potatoes are tender.
• Tortilla Options: You can use store-bought tortillas or make your own using these recipes for Homemade Whole Wheat Flour Tortillas or Homemade Corn Tortillas for a more authentic touch.

Nutritional Information (per serving):

(approximate values)

Conclusion:

These Sweet Potato & Lentil Tacos with Cranberries are a vibrant and wholesome vegetarian meal that’s perfect for dinner. The combination of roasted vegetables, hearty lentils, and creamy avocado dressing creates a balanced and satisfying dish. With a touch of sweetness from the cranberries and a hint of spice from the jalapenos, these tacos are a unique twist on traditional Mexican flavors. Enjoy them with your favorite sides, and share with loved ones for a truly delicious and nutritious meal!