Sweet Potato and Lentil Tacos with Avocado Lime Crema 

Meet Origine Tastemaker: Christie

I love showing easy, approachable ways to veganize favorite recipes, creating new flavor combinations, and finding ways to get creative to make leftovers fun! 


Taco Ingredients

  • 1/2 can lentils

  • 1/4c shredded broccoli stems 

  • 1/4c diced mushrooms

  • 1/4c diced onion 

  • 2tbsp sundried tomato 

  • 1tbsp tomato paste

  • 1 clove garlic 

  • 1/2tsp each garlic powder, onion powder, curry powder, and nooch 

  • 1/4tsp smoked paprika and Origine Organic Ground Turmeric 

  • Salt to taste 

  • 1/4-1/2c veg broth

Crema Ingredients

  • 1/4 block silken tofu

  • 1/2 small avocado 

  • 1/2 lime, juiced 

  • 1 clove garlic 

  • 1tsp apple cider vinegar

  • salt to taste 

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Directions 

1. Sauté up the veggies until softened up. Add in the garlic and cook another minute. Add in the spices and tomato paste and cook another couple minutes. Add in the lentils and veg broth, cooking until lentils are warmed through, adding more broth as needed until the mix is as saucy as you’d like. Taste and adjust any seasonings. 

2. Blend all crema ingredients up, taste and adjust as needed - this will vary based on the brand of tofu, size of avocado, and your preferences for tang!

3. I served my lentil mixture on almond flour tortillas, topped with purple cabbage, leftover roasted sweet potatoes (that had been roasted with Origine Organic Turmeric, curry powder, onion powder, garlic powder, and smoked paprika), scallions, and avocado lime crema. 


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