A sweet potato is more than a bright orange vessel for butter and brown sugar.
This versatile veggie can be prepared in both sweet and savory dishes. Not to mention – it’s a nutrient powerhouse. Sweet potatoes are an excellent source of fiber, and they are loaded with beta-carotene, which the body converts into vitamin A. Diced, mashed, or baked, this super spud deserves a spot on your plate. Here is a healthy sweet potato recipe from a Chattanooga local.
Vegan Taco Lentils With Sweet Potatoes
4 - 6
servings30
minutesDelicious vegan taco lentil recipe topped with a dollop of cashew cream.
Ingredients
- 4
sweet potatoes
Taco lentils*
- 2 cups
quinoa, cooked
Cashew cream sauce*
Avocado, sliced
Fresh cilantro, chopped
Red onion, diced
- *For Taco Lentils
- 1 cup
lentils (green or brown)
- 1 10 0z
can RoTel diced tomatoes
- 1
packet taco seasoning
- 2 cups
vegetable broth
- *For Cashew Cream
- 2 cups
cashews (unroasted, unsalted), soaked overnight and drained
Juice of 2 large lemons
- 2
garlic cloves
- 1/4 cup
nutritional yeast
- 1 tsp.
salt
- 1 cup
water
Directions
- *For Taco Lentils
Rinse lentils. Add all ingredients to the instant pot and cook on high pressure for 13 minutes. Quick release after 10 minutes. Stir gently.
- *For Cashew Cream
Add all ingredients to a blender. Blend until smooth and resembles the consistency of sour cream.
- *To Assemble
Preheat oven to 400°. Pierce potatoes, and bake on a pan for 1 hour, or until the potatoes are very soft.
Slice potatoes in half and remove the flesh to a bowl. Using a fork or rubber spatula, mash the potatoes to desired consistency.
To serve, add a scoop of mashed sweet potatoes to a plate. Top the potatoes with taco lentils, quinoa, and a dollop of cashew cream. Garnish with avocado slices, chopped cilantro, and diced red onion.
“We cook vegan these days – my husband had a stent put in in October 2020, and we totally upended our diet. So, I had a crash course in new food! This is one of my favorites.”
