Sweet Potato Tacos with Jalapeno Apple Salsa & Refried Red Lentils

Sweet Potato Tacos

with Jalapeño Apple Salsa & Refried Red Lentils

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dinner

Sweet potatoes are a nutrient-dense (and delicious) vegetable, but to get the most bang for your buck it’s important to keep the skin on. The skin contains fiber, potassium, and vitamin A, nutrients that are all part of a healthy diet. And in winter, vitamin A is especially beneficial! It keeps your immune system healthy and functioning at its best.

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
700
FAT
8g
CARBOHYDRATES
140g
PROTEIN
28g

MAIN INGREDIENTS

  1. ⅔ cup red lentils
  2. 1 sweet potato
  3. 1 red bell pepper
  4. 2 tbsp fajita seasoning
  5. 1 seasonal apple
  6. 3 tbsp cilantro chutney
  7. 1 lime
  8. 1 jalapeño
  9. 3 tbsp vegan sour cream
  10. 6 white corn tortillas
  11. 2 oz red cabbage
  12. 1 tbsp vegetable oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • Small saucepan
  • Baking sheet
  • Zester or microplane

INSTRUCTIONS

1
Cook the lentils
Preheat the oven to 425°F. Combine the red lentils and 1½ cups water in a small saucepan and bring to a boil. Reduce heat to low. Simmer lentils, stirring occasionally, until they are very tender and mashable, about 18 to 22 minutes. Season with just 1 tbsp of the fajita seasoning.
2
Bake the sweet potato
Dice the sweet potato (no need to peel). Trim, deseed, and thinly slice the red bell pepper. On a baking sheet, toss the diced sweet potato and sliced bell pepper with 1 tbsp vegetable oil and as much of the remaining fajita seasoning as you’d like. Bake until sweet potatoes are fork-tender and slightly browned, about 18 to 20 minutes.
3
Prepare the vegetables
Dice the apple. Zest and cut the lime into wedges. Trim, deseed, and mince the jalapeño.
4
Make the slaw
Add the diced apple, minced jalapeño, just 2 tbsp cilantro chutney, and a pinch of salt to a small bowl. Toss the jalapeño apple slaw to combine.
5
Make the crema
In separate small bowl, combine the lime zest, remaining cilantro chutney, sour cream, and pinch of salt. Mix the lime crema to combine.
6
Serve
Wrap the tortillas in foil and pop in the oven to warm, about 2 to 3 minutes. Divide the tortillas between large plates. Layer on the roasted sweet potatoes and bell pepper and red cabbage. Top the tacos with jalapeño apple slaw and lime crema. Serve with a side of refried red lentils and lime wedges.