Tacos are the perfect vessel for so many ingredients – they're not just for ground beef, lettuce, tomatoes and cheese anymore. From roasted veggies and grains, to rice and beans, to tempeh and tofu, it's definitely open season on tacos. Making seasonal choices about what to include only adds to the variety and combination possibilities.
These Lentil and Sweet Potato Tacos are hearty, and full of textures and tastes. Make a batch of lentils in advance to make weeknight dinner prep a breeze (and lentils freeze well, so double up). Cooking lentils with onions, garlic and spices provides a flavorful, meaty backdrop for other toppings. Colorful roasted sweet potatoes, hearty sautéed mushrooms, and wilted garlic greens add visual appeal and a healthy dose of good nutrition. Even though there are several fillings, the technique for preparing them is very simple. In fact, you can use one pan for three of the fillings without even washing it!
Set bowls out so everyone can choose their favorite fillings and garnish with a delicious sauce like Avocado Cilantro or something simple like vegan sour cream. You can enjoy tacos every week and never get bored. Start now and see how many delicious and delightful fillings you can dream up.
Preheat oven to 400ºF. Line a baking tray with parchment paper. Spread sweet potatoes in a single layer on the tray. Drizzle with olive oil and sprinkle with salt. Place tray in oven and roast for about 20 minutes, or until potatoes are tender and easily pierced with a fork. Remove tray from oven and empty into a serving bowl. Cover and set aside.
While the sweet potatoes are roasting, set a pan on medium-high heat on the stove. Heat a tablespoon or two of olive oil. Add sliced mushrooms and a good sprinkle of salt. Cook for about 15 minutes, while stirring occasionally, until mushrooms are dark brown and most of the liquid that was released has evaporated. Empty mushrooms into a serving bowl. Cover and set aside. Do not wash the pan.
Set the same pan used for the mushrooms over medium-high heat. Heat a tablespoon or two of olive oil for about a minute. Add chopped onion and a good sprinkle of salt. Cook until onion has softened and has turned translucent, about 8 minutes. Add vinegar, garlic, cumin, chili powder, oregano, and chipotle. Stir and cook until garlic and spices have become fragrant, another 2 to 3 minutes. Add lentils and stir to combine. Cook for about 10 minutes more. Taste and adjust seasonings, then empty into a serving bowl. Cover and set aside. Do not wash the pan.
Set the unwashed pan on the stove over medium-high heat. Heat olive oil for a minute. Add greens and garlic. Stir to mix. Cook until greens turn brighter and begin to wilt, about 3 to 5 minutes. Remove pan from heat and sprinkle greens with a little salt. Empty greens into a serving bowl and cover.
Set all bowls on the table, and place tacos on a plate. Let each person assemble and garnish their own tacos.
Preheat oven to 400ºF. Line a baking tray with parchment paper. Spread sweet potatoes in a single layer on the tray. Drizzle with olive oil and sprinkle with salt. Place tray in oven and roast for about 20 minutes, or until potatoes are tender and easily pierced with a fork. Remove tray from oven and empty into a serving bowl. Cover and set aside.
While the sweet potatoes are roasting, set a pan on medium-high heat on the stove. Heat a tablespoon or two of olive oil. Add sliced mushrooms and a good sprinkle of salt. Cook for about 15 minutes, while stirring occasionally, until mushrooms are dark brown and most of the liquid that was released has evaporated. Empty mushrooms into a serving bowl. Cover and set aside. Do not wash the pan.
Set the same pan used for the mushrooms over medium-high heat. Heat a tablespoon or two of olive oil for about a minute. Add chopped onion and a good sprinkle of salt. Cook until onion has softened and has turned translucent, about 8 minutes. Add vinegar, garlic, cumin, chili powder, oregano, and chipotle. Stir and cook until garlic and spices have become fragrant, another 2 to 3 minutes. Add lentils and stir to combine. Cook for about 10 minutes more. Taste and adjust seasonings, then empty into a serving bowl. Cover and set aside. Do not wash the pan.
Set the unwashed pan on the stove over medium-high heat. Heat olive oil for a minute. Add greens and garlic. Stir to mix. Cook until greens turn brighter and begin to wilt, about 3 to 5 minutes. Remove pan from heat and sprinkle greens with a little salt. Empty greens into a serving bowl and cover.
Set all bowls on the table, and place tacos on a plate. Let each person assemble and garnish their own tacos.
