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Sweet potato, lentils & avocado tacos

These sweet potato, lentils and avocado tacos are a vegan-friendly option that will make everyone at the table happy, really.

Course Appetizer, Main Course
Cuisine Mexican
Tags mexican, tacos, vegan
Prep time 15 minutes
Cook time 30 minutes
Servings 6 tacos


  • 120 gr lentils
  • 1 handful spinach

Sweet potato wedges

  • 2 sweet potatoes
  • mix of powdered spices (paprika, garlic, cumin, black pepper, salt)
  • olive oil


  • 1 large avocado
  • 1 lime juice

Quick pickled onions

  • 1 red onion
  • 1 cup water
  • 1/2 cup apple cider vinegar
  • 1 tbsp sugar
  • 1 tsp salt

To serve

  • 6 small corn tortillas
  • fresh cilantro (or parsley if you belong to the "cilantro is like soap" club)
  • grated vegan or mozzarella cheese optional


  1. Preheat the oven to 220ÂșC on grill mode. Rub and rinse the sweet potatoes under running water until clean, chop off the ends and slice into wedges.

  2. Drizzle some olive oil in a bowl, add the spices, sweet potato wedges - mix well until wedges are coated. Place on a prelined oven tray, bake 20 mins on one side, flip and bake for 10 more mins.

  3. In the meantime: cook the lentils in a pot/saucepan with lots of water and a pinch of salt. Bring to a boil, then lower heat to medium, let them simmer until cooked but al dente.

  4. Quick pickle onions: Bring to a boil the water, vinegar, sugar and salt. Chop the red onion into thin half-moon slices. When the water mix is boiling, remove from heat, add the onion, stir well and cover.

  5. Guacamole: Slice the avocado into cubes, mash in a bowl - add some lime juice, salt and black pepper.

  6. To serve: Heat up each tortilla in the oven (using the residual heat) while you roughly chop the spinach into thin slices. Optional: you can sprinkle some cheese on the tortilla and let it melt as it heats up.

    Sprinkle spinach on each tortilla, add 2-3 sweet potato wedges, a tablespoon of lentils, some guacamole, pickled onions and finely chopped cilantro. Enjoy!