Vegan and gluten free, these taco stuffed sweet potatoes with lentil-walnut “meat,” cabbage slaw, and avocado make a perfect meatless meal.
- 4–6 medium sweet potatoes, baked
For the taco filling:
- ½ cup (65g) walnuts
- 2 cups (150g) cooked green lentils
- 2 garlic cloves, minced
- 2 Tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- ½ teaspoon smoked paprika
- 1 teaspoon hot sauce
- Salt & pepper
- ½ cup (120 ml) water
For the cabbage slaw:
- 1/4 small head red cabbage, shredded
- 1 Tablespoon lemon juice
- 1 Tablespoon apple cider vinegar
- 1 pinch salt
For the avocado cream:
- 2 ripe avocados
- 1 small bunch cilantro, sliced (leaves only)
- 3 Tablespoons lemon juice
- 1–2 Tablespoon water (more if needed to blend)
- 1 garlic clove, minced
- Salt & pepper
- Sliced jalapeños, salsa, hot sauce
- Fresh cilantro, chopped
- Preheat oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork and place onto a lined baking sheet. Bake for about an hour or longer, until fork tender.
- Place walnuts in a food processor, and pulse 2 or 3 times (the walnuts must be cut into tiny pieces, looking “meaty”).
- Drizzle some olive oil in a large skillet, and place on medium heat. Once hot, add the cooked lentils (previously cooked according to package instructions), walnuts, garlic, spices, hot sauce, and pour some water to moisten (I advice about 1/2 cup/120 ml, more if needed). Cook for a few minutes, or until heated throughout.
- For the cabbage slaw, place all the ingredients in a medium bowl, and stir to combine. Refrigerate until ready to use.
- Prepare the avocado cream by combining all the ingredients in a blender or food processor, and mix until smooth and creamy. Adjust seasoning as needed, and set aside.
- Slice the sweet potatoes length-wise, stuff them with the lentil-walnut meat, and top with the avocado cream, and additional toppings (sliced jalapenos, fresh chopped cilantro, salsa and/or hot sauce).