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