Chili-Lime Sweet Potato Tacos

Ingredients

Quick Pickled Radishes:

·       

     5 radishes, trimmed and thinly sliced

·       1 tbsp (15 mL) lime juice

·       pinch each salt and pepper

·       1 tbsp (15 mL) chopped fresh cilantro

Sweet Potato Tacos:

·       1/2 cup (125 mL) dried green lentils, rinsed

·       1 tbsp (15 mL) olive oil

·       350 g sweet potato, peeled and cut in 1/2-inch (1 cm) chunks

·       1 onion, chopped

·       2 tsp (10 mL) chili powder

·       1/2 tsp (2 mL) salt

·       1 tbsp (15 mL) lime juice

·       12 soft flour tortillas (6 inches/15 cm), warmed

·       1 avocado, peeled, pitted and sliced

Preparation

Quick Pickled Radishes: In bowl, stir together radishes, lime juice, salt and pepper. Let stand for 20 minutes. Stir in cilantro.

Sweet Potato Tacos: Meanwhile, in saucepan of boiling water, cook lentils
until tender, 12 to 15 minutes; drain. (Make-ahead: Rinse under cold water; drain again. Store in airtight container for up to 24 hours.)

While lentils are cooking, in large nonstick skillet, heat oil over medium-high heat; cook sweet potato, onion and chili powder, stirring, until fragrant, about 2 minutes. Stir in 1 cup water; bring to boil. Reduce heat to medium; cook, stirring, until potatoes are softened, about 12 minutes.

Stir lentils and salt into sweet potato mixture; cook, stirring and adding water, 1 tbsp at a time, to reach desired consistency, about 1 minute. Stir in lime juice. 

Spoon about 1/4 cup of the sweet potato mixture onto each tortilla. Top with radishes and avocado.

From Canadian Living March 2016