Taco Tuesday: Recipe



Sweet Potato Lentil Tacos

Makes 3-4 Servings

By Megan Roosevelt, RD, LD



1 can (15-ounces) of lentils

1 tablespoon of southwest taco seasoning* or adjust to taste preference

1 large sweet potato

2 medium avocados

1 cup of spinach, chopped

8-12 Organic corn tortilla shells (2-3 tacos per person)

1 teaspoon of coconut oil

1 pinch of sea salt

Optional Toppings (use as much as you like)


Sunflower Seeds


Preheat the oven to 425 degrees Fahrenheit. Wash and dice sweet potatoes and

place on a baking sheet. Drizzle with coconut oil and sea salt and bake for 20

minutes. Meanwhile, drain and rinse can of lentils and add into a stovetop pot. Add in

taco seasoning and cook lentils on medium heat for 10 minutes stirring occasionally.

Next slice avocado in half, remove the pit and mash avocado meat into a small bowl

to make “guacamole”. Lastly chop spinach into “ribbon” size pieces. Option to toast

corn shells in the oven for 1-2 minutes before assembling tacos. Layer taco ingredients

with avocado, sweet potatoes, seasoned lentils, spinach, salad and optional sunflower


Nutrition Tip! Choose Organic Ingredients when possible

*I love Simply Organic Southwest Taco Seasoning

Watch How-To Make This Recipe At: YouTube.com


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