This is my absolute favourite recipe for tacos! The kale and cabbage combo go so well together with the heartiness of the lentils along with the touch of sweetness from the baked yams. I love topping them with fresh salsa and cilantro for the optimal level of deliciousness.
Ingredients
Serving Size: 10-12 small tacos
– 1 medium white onion
– 2 Tbsp. olive oil (for cooking)
– 1/2 tsp. Paprika
– 1/2 tsp. Cumin
– Optional: 1/4 tsp. chilli powder
– 2 yams (fairly large in size)
– 2.5 cups purple cabbage
– 5-6 stalks kale
– 1 cup whole green lentils
– Tortilla shells (I prefer Que Paso Corn Tortillas)
– 1 fresh lime (sliced)
– Pinch of sea salt
– Toppings: fresh cilantro, salsa, and guacamole if desired 🙂
Instructions
– Pre-heat oven to 350oF
– Finely chop yam into small cubes, place on cookie tray and drizzle with olive oil
– Bake for 30-40 minutes (until fork tender)
– In the mean time, cook lentils according to package directions (I use a 2:1 water: lentil ratio, allow water to boil, and then simmer for approximately 20 minutes)
– Finely chop the onion
– In a cast iron pan, pre-heat with olive oil and then add onion and spices
– While onions are sautéing, finely chop the cabbage and de-stem and finely chop the kale
– Once onions are nice and brown, remove from pan and set aside
– In the same pan as you cooked the onions, add a touch more olive oil and sauté the kale and cabbage until just softened (approximately 3-5 minutes)
– Once kale/cabbage mixture is finished cooking, remove from heat and set aside
– In the same pan, heat the tortilla shells to your liking (I like to do mine so they are just warmed)
– Now it’s time to assemble: place shell down on plate, add onion, kale, cabbage, lentils, and yams. Squeeze each taco with a fresh lime wedge. Top with fresh cilantro, salsa, and sea salt
– Enjoy!
