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Berbere-Spiced Lentil Sweet Potato Tacos with Cilantro Lime Crema

Full recipe at holisticallie.com

  • 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

Overview

Prep Time:
30 m
Cook Time:
30 m
Total Time:
50 m

Category

Appetizer

Cuisine

Ethiopian

Made with ❤️ in Co. Wicklow, Ireland 🇮🇪

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