These plant-based tacos are quite possibly the easiest dinner you'll ever make.
Lentil 'mince' and roasted sweet potato cubes in romaine lettuce 'tacos', red cabbage, yellow peach toms, mini cucumber discs and avo slices, slathered with chipotle mayo and lots of parsley and lime juice. Full of Spring zing and really addictive once you try them...
Brown a diced shallot in a little coconut oil, add a can/jar of roughly drained lentils, three tablespoons of cumin and 1 tsp garlic powder, grate in a clove of garlic, add a squirt of soy sauce and 2-3" tomato paste from a tube, slow cook until it looks reduced but not dry. At the same time sheet roast small 2cm cubes of sweet potato rolled in evoo, sea salt, cumin and smoked paprika then roast for 25 mins at 190-200°C. Take some baby cos or bib lettuce leaves wash and dry carefully. Slice up cherry toms, red cabbage, mini cucumber and avocado slices. Fill leaves with lentil 'mince', sweet potatoes, top with cucumber and avo slices, garnish with lots of fresh flat leaf parsley, red cabbage and lime juice. Douse in chipotle hot sauce, or mix it in with a mayonnaise if you are that way inclined (like me). I personally like this one.
¡Buen provecho chicos/as!