Spicy taco style lentils cascading over a massive roasted sweet potato with a little avocado. So good, so easy + so filling! The perfect new addition to your weeknight menu!
INGREDIENTS – serves 2
2 large sweet potatoes
1/2c dry lentils, rinsed/soaked if you have the time (green or french)
2T olive oil
1/4 red onion, chopped, finely diced
1/2 green bell pepper, finely diced
1 garlic clove, minced
1T tomato paste
1t chili powder
3/4t onion powder
3/4t garlic powder
1/4t red pepper flakes – optional
Toppings: shredded cheddar/jack cheese (vegan if you want), chopped lettuce, cubed tomato, avocado, green onion
Turn your oven to 400°F, clean your sweet potatoes off, give them a few stabs with a fork, throw in the oven for 30-60 minutes depending on how big they are.
Bring a pot of heavily salted water to boil. Add lentils and cook for 10-15 minutes (if soaked, about 20 minutes if just rinsed), until al dente. Strain, set aside.
Saute red onion and green pepper in olive oil with salt for 2-3 minutes, until soft. Make a space in the middle of the pan and add the garlic and tomato paste, mix it in then add the spices and stir until fragrant. Dump in the lentils and 2T water, stir then simmer for 30 sec -1 min.
Cut your sweet potatoes down the center, give them a little smoosh to expose more flesh, sprinkle with a little salt and pepper then spoon on the lentil mixture. Top with what ever you like.