First we eat… then we do everything else. Today its taco time.
Taco with sweet potato, lentils, radish and goat-cheese
Photography René Mesman, Recipes Ans de Vree, Styling Hanna van den Bos
200 g Beluga lentils
1 twig of thyme
2 sweet potatoes, in cubes
1 tbsp extra virgin olive oil
4 ripe avocados
2 cloves of garlic, fine chopped
½ red onion, chopped
400 g baby spinach
1 bunch of radishes, sliced
400 g soft goat cheese
some fresh cilantro leaves
Cook the lentils together with the thyme in about 20 minutes al dente. Heat the oil and bake the sweet potato cubes golden brown.
For the guacamole mash the avocados together with the garlic and add some lemon juice, pepper and salt. Add the red onion.
Prepare the tacos. Spread some guacamole on each taco and add some lentils, sweet potato, radish, goat-cheese, raw spinach leaves and cilantro.