Roasted Veggie & Lentil Tacos

Ingredients

• 6 cups (1.5 L) sweet potato, peeled and medium dice
• 2 cups (500 mL) zucchini, quartered and cut into ½-inch slices
• 1 lb (500 g) whole red lentils, cooked
• 2 cups (500 mL) corn kernels, raw
• 1 cup (250 mL) yellow onion, sliced thin
• 3 Tbsp (45 mL) smoked paprika
• 2 Tbsp (30 mL) cumin
• 1 Tbsp (15 mL) garlic powder
• 2 Tbsp (30 mL) onion powder
• 2 tsp (10 mL) salt
• ¼ cup (60 mL) canola oil
• 5 cups (1.25 L) red cabbage, shaved
• 2 cups (500 mL) cilantro, minced
• 2 cups (500 mL) green onions, thinly sliced
• 20 oz (590 mL) avocado purée
• 10 limes
• 20 corn tortillas, lightly warmed