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Moroccan Potato Lentil Tacos With Harissa
[Vegan]

Author Bio

Global lunches and dinners and DIY versions of store-bought desserts with simple ingredients. Katrina Abram is... Read More

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Moroccan Potato Lentil Tacos With Harissa [Vegan]

Dairy Free

The lentil base in this recipe contains savory onion, stewed tomatoes, sweet potatoes, and potatoes. A pinch of sugar adds a touch of sweetness while harissa brings the spice factor. These unique tacos will be your new favorite tortilla-wrapped dish!

Ingredients You Need for Moroccan Potato Lentil Tacos With Harissa [Vegan]

For the Harissa and Potato Lentil Filling:

1 tablespoon extra virgin olive oil
1 small onion, diced
1 sweet potato, peeled and diced
1 small potato, diced
1 cup dried red lentils
2 cups stewed tomatoes
1 cup spicy harissa
2 cups vegetable broth
1 tablespoon granulated sugar
Salt and fresh cracked pepper, to taste

For the Tacos:

8 small tortillas
Fresh arugula
1 avocado, diced
Vegan goat cheese, for topping
Scallions, green parts only, thinly sliced
Agave nectar, for drizzling

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How to Prepare Moroccan Potato Lentil Tacos With Harissa [Vegan]

In a large dutch oven or heavy-bottomed soup pot, add the olive oil over medium-low heat. Add onion and sauté until translucent, about 7 minutes. Add diced potatoes and continue to cook for another 5 minutes. Stir in lentils, stewed tomatoes, harissa, vegetable broth and sugar. Bring to a boil, reduce to a simmer, cover, and let cook, stirring occasionally, until the mixture begins to thicken and most of the liquid has cooked off, about 45 minutes.
While the lentils are cooking, prepare the taco toppings.
When lentils are cooked, divide the mixture among the tortillas. Top with arugula, diced avocado, vegan goat cheese, sliced scallions and a drizzle of agave nectar.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.