I’ve been trying to add more meatless meal options for the vegetarians in my life. This is a delicious meal that I decided to make to use up the remainder of our Cowboy Caviar dip.
Sweet potatoes are so delicious and a great vessel for taco meat, but not everyone in my family is a fan of ground beef so lately I’ve been using beans as a substitute for meat. For these Taco Sweet Potatoes I used cooked brown lentils that I seasoned just like I season the ground beef for our taco meat. I use assorted spices from my cabinet, but a packet of low sodium taco seasoning will work well too.
I also made Chunky Guacamole to top these Vegetarian Taco Sweet Potatoes and I’m telling you that it is a game changer! Homemade guacamole is super easy and so flavorful, so if you’ve never tried to make it at home you must check out my recipe using the link above.
To make this an easy meal, I used my pressure cooker to cook the sweet potatoes while I cooked my brown lentils in a pot on the stove. They both needed twenty minutes to cook completely so it was a great way to make a fast meal. Once the sweet potatoes were in the pressure cooker, and the lentils were simmering away, I used the time to assemble the guacamole.
If you haven’t tried Vegetarian Taco Sweet Potatoes, I hope that you’ll try them today and leave a comment below! For daily updates, please follow @lifeabovethecafe on Instagram, Facebook, and Pinterest using the social media icons found on this page.
Wash the sweet potatoes and carefully poke a few holes in them all around using a sharp knife or fork. Pour two cups of water in the pressure cooker, place a trivet or metal steamer basket in the pressure cooker and add the sweet potatoes. Close and seal the pressure cooker, set the pressure to high (70 pounds) and the timer for 20 minutes. I usually let it sit for 5 minutes after the buzzer signals and then do an automatic release. Be careful of the steam.
Sort through the lentils to eliminate any stones or overly dried lentils. Measure out a cup of lentils and then rinse them in a sieve or colander with small holes. Add the lentils to a pot with three cups of water. I don’t add salt since salt can cause beans to become tough as they cook. I will add salt when I season the lentils as they are transformed into taco meat. I do add a couple of slice of onions to the pot. Bring the lentils up to a boil and then turn them down to simmer for 20 minutes. Drain the lentils when they are cooked.
In a large nonstick skillet, over medium high heat, add the oil and the bell peppers and onions. Saute the vegetables for 3-5 minutes. Next add the lentils, garlic, and the tomatoes. Season the entire surface of the lentils with the suggested seasonings. If you like your taco meat spicy add in a little red pepper flakes or cayenne pepper. Taste and adjust seasonings to your liking.
As you stir the lentils use the back of a spoon to smash some of the lentils. I only smash about 1/3 of the lentils since I like the texture of the whole beans. Cook the lentils for about 5 – 10 minutes and then pour a little water (1/4 – 1/2 cup) over the surface of the lentils and stir it well. This will help to create the taco meat sauce that is usual in a packet of taco seasoning. I allow the mixture to cook for one to two more minutes to warm through and thicken the water.
Note – If you prefer, use a packet of low sodium taco seasoning and follow the directions on the packet.
Assemble the Vegetarian Taco Sweet Potatoes by cutting the sweet potatoes in half and using a fork to fluff the insides well. Add a large scoop of the lentil taco meat and other assorted toppings like my Cowboy Caviar, guacamole, sour cream, cheese, pico de gallo, and chopped cilantro.