Roasted Veggie & Lentil Tacos – Lentils.org

Roasted Veggie & Lentil Tacos

  By lentilsorg  , , ,   

May 6, 2021

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  • Prep: 10 Minutes
  • Cook: 45 Minutes
  • 10 Minutes

    45 Minutes

    55 Minutes

  • Yields: 10 (20 tacos)
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Directions

  1. Preheat oven to 400⁰F (200⁰C).
  2. In a large mixing bowl, toss potato, zucchini, lentils, corn, and onion with paprika, cumin, garlic powder, onion powder, salt, and oil. Be sure to evenly coat the entire mixture with oil and spices and then spread evenly onto a parchment lined full sheet tray, or two if necessary.
  3. Roast for 45 minutes, stirring halfway through.
  4. To assemble tacos, spoon roasted vegetable mixture into tortillas, top with cabbage, cilantro, green onions, and 1 oz (28 mL) avocado purée. Serve each taco with half a lime to squeeze fresh while eating.

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

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Nutrition Facts

Serving Size1 taco
Calories250
Sodium310 mg
Potassium538 mg
Protein7 g
Cholesterol0 mg
Sugar7 g
Total Fat9 g
Saturated Fat1 g
Total Carbohydrates40 g
Dietary Fiber8 g