Berbere-Spiced Lentil Sweet Potato Tacos with Cilantro Lime Crema

Name: Berbere-Spiced Lentil Sweet Potato Tacos with Cilantro Lime Crema
Prep time: 30 min
Cook time: 30 min
Total time: 50 min
Cuisine: Ethiopian
Ingredients: 1 tbsp extra-virgin olive oil, avocado oil, or refined coconut oil; 2 medium red or yellow onions, finely diced; 3 large cloves garlic, peeled and minced; 3 celery stalks, finely chopped; 1/4 cup tomato paste; 1 cup vegetable broth; 2 tbsp coconut sugar or pure maple syrup (helps round out flavours; don’t skip!); 1/4 tsp cayenne; 1 tsp paprika; 1 tsp cinnamon; 1/4 tsp ground cardamom; 1/2 tsp coriander; 1/8 tsp ground cloves; 2 tsp cumin; 1 tsp dried thyme; 1/4 tsp nutmeg; 3/4 tsp turmeric; 3/4 tsp fine grain sea salt; Freshly ground black pepper; 4 cups cooked green lentils (from 1 1/2 cups dry green lentils) OR 2 15-oz cans lentils, rinsed and drained; 4 small or 2 large sweet potatoes, peeled and diced into 3/4-inch cubes; 1 tbsp extra-virgin olive oil; 1/4 tsp fine sea salt; Freshly ground black pepper, to taste; 3 cups finely shredded purple cabbage; 1 tbsp extra-virgin olive oil; 1 tbsp freshly squeezed lime juice; 1 large clove garlic, minced; Pinch of fine sea salt; 1 cup cashews, soaked in hot water for at least 45 minutes or cold water for 4 hours

Full recipe at holisticallie.com

Utensils needed:

1 tbsp extra-virgin olive oil, avocado oil, or refined coconut oil
2 medium red or yellow onions, finely diced
3 large cloves garlic, peeled and minced
3 celery stalks, finely chopped
1/4 cup tomato paste
1 cup vegetable broth
2 tbsp coconut sugar or pure maple syrup (helps round out flavours; don’t skip!)
1/4 tsp cayenne
1 tsp paprika
1 tsp cinnamon
1/4 tsp ground cardamom
1/2 tsp coriander
1/8 tsp ground cloves
2 tsp cumin
1 tsp dried thyme
1/4 tsp nutmeg
3/4 tsp turmeric
3/4 tsp fine grain sea salt
Freshly ground black pepper
4 cups cooked green lentils (from 1 1/2 cups dry green lentils) OR 2 15-oz cans lentils, rinsed and drained
4 small or 2 large sweet potatoes, peeled and diced into 3/4-inch cubes
1 tbsp extra-virgin olive oil
1/4 tsp fine sea salt
Freshly ground black pepper, to taste
3 cups finely shredded purple cabbage
1 tbsp extra-virgin olive oil
1 tbsp freshly squeezed lime juice
1 large clove garlic, minced
Pinch of fine sea salt
1 cup cashews, soaked in hot water for at least 45 minutes or cold water for 4 hours
1 cup cilantro
1/4 cup freshly squeezed lime juice
2 tbsp nutritional yeast
1 large clove garlic
3/4 tsp fine sea salt
1/2 cup filtered water
1 large or 2 small red onions
1/4 cup apple cider vinegar
1/4 cup red wine vinegar
1/2 cup filtered water
1 tbsp pure maple syrup
1 tsp fine sea salt
1/4 tsp red pepper flakes
12 6-inch corn or flour tortillas
Hot sauce of choice