Vegan Layered Lentil Tacos
These vegan tacos are filled to the top with hearty lentils, smashed sweet potatoes, and cabbage slaw. One bite and you will fall in love. Vegan Layered Lentil Tacos are made with wholesome ingredients and are the perfect meal for family taco night.
Servings: 8 tacos
Calories: 184kcal
Equipment
- 1 large pot for sweet potatoes
- 1 large glass bowl for sweet potatoes
- 1 potato masher or whisk for sweet potatoes and lentils
- 1 large frying pan for lentils
- 1 medium bowl for the slaw
Ingredients
- 8 taco shells or soft tortillas
For the sweet potatoes:
- 2 large sweet potatoes, peeled and cut into coins
- juice from ½ a lime
- 2 tablespoons plant-based milk *additional as needed
- 1 tablespoon maple syrup honey works, too
- 1 teaspoon hot sauce or ½ tsp chili powder
- 1 tablespoon vegan butter coconut oil or olive oil can work, too
- 1 teaspoon salt
- ½ teaspoon ground pepper
For the lentils:
- 1 (1.6 oz) package of precooked brown lentils *I purchase them from Trader Joe's
- 2 tablespoons avocado oil
- ½ medium red onion, peeled and finely diced
- ¼ cup vegetable stock *You can use water but broth is recommended
- 2 garlic cloves, minced Substitution: ½ teaspoon garlic powder
- 1 teaspoon cumin powder
- ½ teaspoon onion powder
- ⅛ teaspoon red pepper flakes
- 1 teaspoon salt
For the slaw:
- 2 cups thinly sliced red or green cabbage *Or use a store-bought, shredded bag of cabbage mixture
- juice from ½ a lime
- 1 tablespoon extra virgin olive oil
- 1 teaspoon apple cider vinegar
- ½ teaspoon pure maple syrup
- salt and pepper to taste
Instructions
- Make the Sweet potatoes. Add the peeled and sliced sweet potato coins to a large pot. Fill the pot with water until the sweet potatoes are totally covered. Add a dash of salt and boil them until they are tender, around 8 minutes. You can use a fork to pierce through the center to check. Drain the sweet potatoes.
- Add the cooked sweet potatoes and the remainder of the ingredients to a large glass bowl. Using a potato masher or a whisk, mash the potatoes until they are completely creamy. Place a lid on the potatoes and set them aside.
- Make the lentil taco meat. Grab a large pan and over medium heat, cook the chopped onion and avocado oil for a few minutes. Add in the remaining lentil ingredients. Turn the heat to low and use a potato masher to mash up the lentils. Allow the mixture to cook for another 5 minutes.
- Make the slaw. Add shredded cabbage to a medium bowl. Whisk the remaining ingredients in a small bowl and then drizzle over top. Toss the salad.
Notes
If you are looking to cut carbs and remove the tortillas, this recipe would be good as a taco salad or taco bowl.
If you are looking to meal prep, feel free to make these three layers and then store them individually in air-tight containers in the fridge. Build the tacos when you are ready to eat them.
To reheat the sweet potatoes and lentils, add the correct portion to a glass bowl, cover with a paper towel, and heat in the microwave until warm.
Nutrition
Serving: 1taco | Calories: 184kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 710mg | Potassium: 287mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8135IU | Vitamin C: 11mg | Calcium: 49mg | Iron: 1mg