Comida Latina, Condiments and Salsas, Mains, Recipes

Roasted Sweet Potato and Sprouted Lentil Tacos

April 18, 2017
Sweet potato and lentil tacos made with roasted sweet potatoes, DIY sprouted lentils, & jalapeño yogurt salsa wrapped in homemade sprouted lentil tortillas.

{This #SpringCleanse post is sponsored by}

If spring is all about renewal than spring cooking should reflect that in some ways too. There is a freshness and light in the air and that feeling has made its way into my kitchen.

sweet potato and lentil tacos recipe

I love lentils and traditionally have used them in heartier cooking—soups, stews, with sausage, and so forth but this time I wanted lentils to add lightness and a tender bite to what I was cooking. I’ve read a lot about making your own sprouts from beans and seeds and such but had never actually tried it at home. The added nutrient boost was reason enough to get me excited; lentils are naturally loaded with protein but sprouted lentils also have antioxidant benefits as well as being excellent for digestive health. But it really wasn’t until I realized how easy they are that I decided there was no excuse not to try.

How to Sprout Lentils

sweet potato and lentil tacos recipe

You can buy all sorts of fancy equipment to sprout with, which might be handy when sprouting smaller seeds, but sprouting lentils is so easy all I used was a colander. The lentils have to be soaked overnight then I strained them through a large colander, spreading the lentils out as much as possible and cover the colander with a kitchen towel. I left them on my counter and rinsed them a few times a day to keep them from drying out. After a couple of days, little sprouts emerged and they were tender enough to eat. You can keep going for up to five days to get the sprouts to grow bigger but I used mine after three. I’ve used the sprouted lentils in all kinds of things—tossed in salads, in sandwiches, I’ve even been topping my eggs in the morning with a handful of lentils. Their texture is just addictive and they have a subtle sweet, earthy flavor that is delicious with just about anything. It was these tacos though that got me really excited.

Sweet Potato and Lentil Tacos

sweet potato and lentil tacos recipe

Sweet potato and lentil tacos are one of my favorite veggie taco combinations. The lovely thing about these tacos however, are the sprouted lentils don’t need to be cooked, they add a wonderful crunch to the tender roasted sweet potatoes and soft tortilla. As for these homemade tortillas they really take the idea of spring cleanse to a whole other level. Corn tortillas are pretty good for you but a soft homemade corn tortilla spiced with turmeric and sprouted lentils are something you can feel good about eating two times over. I know homemade tortillas aren’t something you’re going to whip out after gymnastics practice on a Tuesday night but when you have the time, I encourage you to give them a try. Get the recipe and all the details on how to make them and just think about it.

Jalapeno Yogurt Salsa

sweet potato and lentil tacos recipe

This salsa is like a breath of fresh (if not pretty spicy) air. It pulls all the flavors of these tacos together; creamy but still very light, made with yogurt instead of the more traditional sour cream. With the leftovers I added a bit more olive oil and vinegar and made a fiery salad dressing that was great on a sprouted lentil, radish, apple, dried currant, and arugula salad—uses for these lentils are just sprouting up everywhere (pun fully intended)!

Let inspire you to clean up your act this spring and enter the #SpringCleanse Canadian Lentil Sweepstakes! Check out the details below.

Roasted Sweet Potato and Sprouted Lentil Tacos
Prep time
Cook time
Total time
Sweet potato and lentil tacos made with roasted sweet potatoes, DIY sprouted lentils, & jalapeño yogurt salsa wrapped in homemade sprouted lentil turmeric tortillas.
Serves: 4-6 servings
For the sprouted lentils:
  • ½ cup whole dried lentils
For the sweet potatoes:
  • 2 pounds sweet potatoes, peeled and chopped
  • 2 tablespoons olive oil
  • 1 teaspoon ground New Mexico chile powder
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
For the salsa:
  • 2 jalapeños
  • 2 cloves garlic
  • 1 cup whole milk Greek yogurt
  • 1 cup cilantro leaves
  • 2 tablespoons olive oil
  • 1 tablespoon white balsamic vinegar
  • 1 teaspoon kosher salt
For the tacos:
To sprout the lentils:
  1. Start at least 3 days in advance; cover lentils with about an inch of water and let sit overnight.
  2. The next day strain and spread lentils out in the strainer, giving them as much room as possible. Set the strainer over a plate and cover with a clean kitchen towel. Leave at room temperature.
  3. Rinse lentils at least 3 times a day for at least 2 days or until they start to sprout. Continue rinsing and leave them covered at room temperature for up to 5 days, depending on how large you'd like the sprouts to be.
  4. Transfer to a resealable plastic bag and refrigerate. Sprouted lentils will keep for up to 5 days in the refrigerator.
For the tacos:
  1. Heat oven to 425°F and arrange rack in the upper third.
  2. Combine sweet potatoes, olive oil, and spices in a large bowl. Lay in a single layer on a baking sheet and roast until just tender, about 15 minutes.
  3. Meanwhile, make the salsa. Place jalapeños and unpeeled garlic cloves in a dry comal or skillet over medium-high heat. Cook until charred on all sides (garlic will take less time so remove that first).
  4. Remove garlic peel and the stems from the jalapeños. Cut jalapeños in half and remove seeds if you'd like it less spicy.
  5. Place charred vegetables in a blender with yogurt, cilantro, olive oil, vinegar, and salt and blend on high until smooth. Taste and add more salt or vinegar as needed.
  6. To serve, toss sweet potatoes with cilantro and sliced spring onions then divide between the warm tortillas and top with sprouted lentils. Drizzle with salsa and enjoy!
Sprouting your own lentils is super easy but it does take some planning. The lentils take at least 3 days to sprout so plan ahead.

Serving these tacos in homemade tortillas make them extra special but store-bought corn tortillas also work here.


#SpringCleanse Canadian Lentils Sweepstakes

One More Thing

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