Sweet Potato Tacos
Tacos are a staple in the dinner rotation in my household. Their versatility and simplicity makes them perfectly adaptable for Ayurvedic meals. These tacos are loaded up with spicy, grounding, and Vata pacifying sweet potatoes – the perfect filling for the fall season. Layer on black lentils and your favorite taco toppings for a wonderfully healthy and delicious dinner. 4 servings
8 tortillas*
4 medium sweet potatoes
2 tbsp coconut oil
1 tsp cumin
1 tsp coriander
½ tsp nutmeg
1 tsp salt, divided
½ tsp black pepper
1 cup of black lentils
2 avocados
Pepitas (pumpkin seeds) (optional)
Hot sauce (optional)
Cilantro (optional)
Preheat oven to 400 degrees F. Dice sweet potatoes into ¼ -½ inch pieces. Distribute coconut oil evenly over the potatoes, then add cumin, coriander, nutmeg, 1/2 tsp salt, and pepper. Roast in the oven for 35-45 minutes until tender and golden brown, stirring every 15 minutes.
While sweet potatoes are roasting, cook lentils in a medium saucepan on the stovetop. Rinse lentils, then add them to the pan with 2 cups of water and remaining 1/2 tsp salt. Bring to a boil, then cover and simmer 25-30 minutes until tender and water is absorbed. Slice avocado, and stop with chopped cilantro, pumpkin seeds, or any other optional toppings.
*Make tortillas. I used to buy tortillas whenever I made tacos, but recently I’ve been avoiding purchasing any products that come in plastic packaging. In doing so, I’ve started making my own tortillas. Since then, I’ve realized that homemade tortillas are SO much tastier and pretty darn easy to make. I use this recipe for Half and Half Tortillas and divide the dough into 8 even segments before rolling out. Otherwise, warm prepared tortillas.
To assemble, fill each tortilla with:
⅛ of the spiced, roasted sweet potato filling
2 tbsp of black lentils
¼ avocado
Diced tomato
Pepitas, cilantro, hot sauce or any other optional toppings
Making tacos at home means the combination of what goes in each taco can be unique and customizable – just what the Ayurvedic doctor would prescribe for each person’s unique constitution. The lightness of the tortilla balanced with the sweetness of the potatoes and fire of tomatoes and spices makes this a tri-doshic meal. Using sweet potato as the principal ingredient is an ideal choice for the fall, which is Vata season. To further customize, those working with Vata imbalance should add on the optional pepita seeds and a drizzle of ghee or oil. Pitta predominant individuals should skip the hot sauce and balance out spiciness with a teaspoon of cilantro garnish. Those with high Kapha should enjoy the warming spices and cut back to ⅛ avocado per taco.
I have also had good luck using purple sweet potatoes in place of the traditional ones in this recipe. The darker purple color is a result of anthocyanins present in the food. These colorful compounds are said to reduce cardiovascular disease and defend against cancer.