2 large sweet potatoes
1/2 cup sprouted green lentils
1/2 cup canned black beans, drained and rinsed
1 cup onion, diced
1 cup kale, shredded
2 Tbsp olive oil
2 cloves garlic, minced
1 tsp paprika
1 tsp cumin
1/4 tsp chili powder
1/4 tsp ground coriander
fresh lime juice (from 1/2 a lime)
2 Tbsp honey
1/4 cup fresh cilantro, chopped
salt & pepper to taste
5-6 whole wheat flour tortillas
Makes 5-6 tacos
1. To roast the sweet potatoes, preheat oven to 425 degrees. Dice sweet potatoes into bite-size pieces (you can peel them first if you'd prefer, but I always keep the skins on when chopping my sweet potatoes...more fiber & iron that way!) Toss sweet potatoes into a large bowl with 1-2 Tbsp olive oil, paprika, cumin, chili powder, and ground coriander. Spread out on baking sheet and bake for 20 minutes until tender.
2. To cook the lentils, follow stove-top directions on package (will simply boil in water) and set aside.
3. In a large skillet, heat 1 Tbsp of olive oil over medium-high heat. Add the diced onions and cook for about 4-5 minutes. Add in the minced garlic and saute onions & garlic together for another minute. Reduce the heat to medium-low and add in the cooked lentils, the black beans (drained & rinsed), and the shredded kale. Sprinkle salt & pepper to taste and saute together for a few minutes.
4. Add the roasted sweet potatoes to the large skillet and combine everything together well. Squeeze fresh lime juice from 1/2 a lime, drizzle honey, and sprinkle the cilantro on top and mix together. Serve inside warm whole wheat tortillas and top with a sprinkle of goat or feta cheese and fresh avocado. This meal is also delicious without the tortillas...served as a hash with a fried egg on top!