Chili-Lime Sweet Potato Tacos Chili-Lime Sweet Potato Tacos

Food styling by Ashley Denton | Prop styling by Catherine Doherty Image by: James Tse

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.

  • Prep time 25 minutes
  • Total time 30 minutes
  • Portion size 6 servings


Quick Pickled Radishes:
Sweet Potato Tacos:


Quick Pickled Radishes: In bowl, stir together radishes, lime juice, salt and pepper. Let stand for 20 minutes. Stir in cilantro.

Sweet Potato Tacos
: Meanwhile, in saucepan of boiling water, cook lentils
until tender, 12 to 15 minutes; drain. (Make-ahead: Rinse under cold water; drain again. Store in airtight container for up to 24 hours.)

While lentils are cooking, in large nonstick skillet, heat oil over medium-high heat; cook sweet potato, onion and chili powder, stirring, until fragrant, about 2 minutes. Stir in 1 cup water; bring to boil. Reduce heat to medium; cook, stirring, until potatoes are softened, about 12 minutes.

Stir lentils and salt into sweet potato mixture; cook, stirring and adding water, 1 tbsp at a time, to reach desired consistency, about 1 minute. Stir in lime juice.

Spoon about 1/4 cup of the sweet potato mixture onto each tortilla. Top with radishes and avocado.

Tip from The Test Kitchen: This recipe can be made vegan, depending on the tortillas you use. Many corn tortillas are vegan; read the label to ensure you buy ones that are free of milk products and have been processed at a dairy-free facility.

Nutritional facts per serving: about

  • Fibre 8 g
  • Sodium 530 mg
  • Sugars 7 g
  • Protein 11 g
  • Calories 377.0
  • Total fat 11 g
  • Potassium 584 mg
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 60 g


  • Iron 31.0
  • Folate 88.0
  • Calcium 6.0
  • Vitamin A 88.0
  • Vitamin C 23.0
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Lunch & Dinner

Chili-Lime Sweet Potato Tacos