Berbere-Spiced Lentil Sweet Potato Tacos with Cilantro Lime Crema
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