Chili-Lime Sweet Potato Tacos
Packed with hearty lentils, these tasty tacos are super satisfying. We've used dried green lentils rather than canned because they contain far less sodium and have a better texture.
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Cooking tools:
- Mixing bowl
- Saucepan
- Colander
- Nonstick skillet
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Peeler
- Wooden spoon
- Stove
- Airtight container
- Spoon
- Plate
- Tortilla warmer
Ingredients
- 5 radishes trimmed and thinly sliced
- 1 tablespoon lime juice
- pinch each salt and pepper
- 1 tablespoon chopped fresh cilantro
- 1/2 cup dried green lentils rinsed
- 1 tablespoon olive oil
- 350 g sweet potatoes peeled and cut in 1/2-inch (1 cm) chunks
- 1 onion chopped
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 12 tortillas (6 inches/15 cm) warmed
- 1 avocado peeled, pitted and sliced
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