Vegan Recipe: Lentil and Sweet Potato Tacos with Pea Guacamole

Lentil and Sweet Potato Tacos with Pea Guacamole

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By Mary Papadimos,

Whether you’re vegan or a meat eater, you’ll love these! This was my first time trying out this recipe and I think I hit the nail on the head. Tacos are not usually foods that make us feel good after we consume them. Yes, they’re tasty but tacos typically lack nutrients and are extremely high in calories.The “meat” in these tacos made of lentils, sweet potatoes, and carrots will make you feel good about yourself!!

Ingredients, Serves 4-5

1 1/2 cups of green lentils
1 large sweet potato
5 root carrots
1 carton of vegetable stock
2 green bell peppers
1 small onion
1/2 chopped cashews
1 tsp chili powder
2 tsp paprika
1/2 tsp pepper
1/2 tsp salt
3 tbsp tomato paste
Whole grain tortillas, or tortillas of your choice

For guacamole

1/2 thawed peas
2 medium avocados
1/4 tsp salt and pepper
1/2 tsp garlic
1/2 tsp onion powder


1. Chop the sweet potato and carrots into small pieces no larger than the size of dice. Roast the sweet potato on a non-stick baking sheet at 400 degrees for 20 minutes.

2. Boil the green lentils in vegetable stock under tender and that usually takes about 25 minutes.

3. Then in a large stir fry pan heat up some light olive oil and vegetable stock. Then add the carrots and diced onion to some vegetable stock. Let this cook together until the carrot becomes tender and it is easy to stick a fork through it.

4. Add the cashews and let the rest of the stock absorb for a few minutes.

5. Add the sweet potato, carrots, and drained lentils to a large mixing bowl. Then mix in the 3 tbsp of tomato paste and spices and mix it until its combined.

6. In the stir fry pan you just used, add some more stock and sauté the green bell peppers for about ten minutes until tender.

7. For the guac, add the peas, avocado, and spices to a blender and pulse until combined but don’t over-blend it!

8. Assemble your tacos and sprinkle some vegan cheese on top.

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