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Maggie Tate’s Vegan Taco Lentils With Sweet Potatoes Recipe

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

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Recipe by Maggie Tate
Servings

4 - 6

servings
Prep time

30

minutes

Delicious 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.

    Maggie Tate in her kitchen with the Vegan Taco Lentils with Sweet Potatoes

    “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.”

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